Richard Sax's Chocolate Cloud Cake

Ingredients

• 8 oz Dark Chocolate (70% cacao, chopped)
• 1/2 cup Unsalted Butter (cut into cubes, softened)
• 1 cup Granulated Sugar (divided equally)
• 2 Whole Eggs (large, room temperature)
• 6 Egg Yolks (large, room temperature)
• 4 Egg Whites (large, room temperature; ensure no yolk traces)
• 1 cup Heavy Cream (chilled)
• 2 Tbsp Confectioners Sugar (sifted)
• 1 tsp Vanilla Extract (pure)
• 1 Tbsp Cocoa Powder (unsweetened, for dusting)
• 2 Tbsp Chocolate Shavings (from the same dark chocolate)
• 1 Parchment Paper (cut to fit bottom of pan)

Instructions

1. Melt Chocolate and Butter

   Set a saucepan with a few inches of water to simmer. Place the heatproof bowl on top, ensuring the bottom does not touch the water. Add chopped dark chocolate and butter cubes, stirring until smooth and fully melted.

   Time: PT4M

2. Separate Eggs

   Separate four large eggs, keeping the whites in a clean bowl and the yolks in another. Set the whites aside for the meringue. In a separate bowl, combine the remaining two whole eggs with six additional yolks.

   Time: PT4M

3. Whisk Yolks and Whole Eggs

   Add half of the granulated sugar (½ cup) to the bowl with the whole eggs and yolks. Whisk vigorously until the mixture becomes pale and slightly thickened.

   Time: PT2M

4. Combine Chocolate Base

   Slowly pour the warm chocolate‑butter ganache into the yolk mixture, whisking continuously to create a glossy, brownie‑like batter.

   Time: PT1M

5. Make Meringue

   Using a clean, dry bowl, begin beating the reserved egg whites. When they become frothy, gradually add the remaining ½ cup sugar and continue beating until stiff, glossy peaks form.

   Time: PT6M

6. Fold Meringue Into Chocolate Base

   Using a rubber spatula, gently fold one-third of the meringue into the chocolate batter to lighten it. Then fold in the remaining meringue in two additions, lifting from the bottom and turning over until just combined.

   Time: PT3M

7. Prepare the Pan

   Line the bottom of an 8‑inch round cake pan with parchment paper. Do NOT butter or flour the pan; the batter needs to cling to the sides to rise like a cloud.

   Time: PT2M

8. Bake the Cake

   Pour the folded batter into the prepared pan, smoothing the top. Bake in a pre‑heated oven at 350°F until the edges are set and a toothpick inserted near the edge comes out clean, about 30 minutes.

   Time: PT30M

   Temperature: 350°F

9. Cool the Cake

   Allow the cake to cool in the pan on a wire rack for 10 minutes, then gently remove the parchment and let it cool completely before decorating.

   Time: PT10M

10. Whip Cream Topping

    In a chilled bowl, combine heavy cream, confectioners sugar, and vanilla extract. Whip on medium speed until soft peaks form.

    Time: PT4M

11. Decorate

    Spread the whipped cream evenly over the cooled cake. Dust the top with cocoa powder and scatter chocolate shavings for a festive finish.

    Time: PT3M

12. Serve

    Slice with a hot, dry knife for clean cuts and serve immediately or store as directed.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

5g

Carbohydrates

30g

Fat

22g

Fiber

3g

Ingredient Substitutions

• Instead of Dark Chocolate: Semi‑sweet chocolate
• Instead of Unsalted Butter: Margarine (for baking)
• Instead of Granulated Sugar: Caster sugar
• Instead of Heavy Cream: Whipping cream
• Instead of Vanilla Extract: Vanilla bean paste
• Instead of Cocoa Powder: Finely ground espresso
• Instead of Chocolate Shavings: Chocolate curls
• Instead of Parchment Paper: Silicone baking mat

Equipment Needed

• Heatproof Bowl
• Saucepan
• Whisk
• Stand Mixer or Hand Mixer (optional)
• Rubber Spatula
• Mixing Bowls (2)
• 8‑inch Round Cake Pan
• Oven
• Measuring Cups and Spoons
• Sifter (optional)
• Serving Plate

Critical Steps — Do Not Skip

• Melt chocolate and butter without water entering the bowl.
• Separate egg whites cleanly, avoiding any yolk.
• Whip egg whites to stiff, glossy peaks.
• Fold meringue gently to retain air.
• Do not open the oven during the first 20 minutes of baking.
• Allow the cake to cool completely before adding whipped cream.

Chef Tips from the Video

• Use high‑quality 70% dark chocolate for the best flavor and texture.
• Room‑temperature eggs blend more easily with the chocolate ganache.
• Sift cocoa powder over the finished cake for an even, professional look.
• For extra shine on the chocolate base, add a pinch of sea salt before folding.

Troubleshooting

Storage

Refrigerator: Store covered in the fridge for up to 3 days.

Freezer: Wrap tightly and freeze for up to 1 month; thaw in the fridge before serving.

Room temperature: Not recommended; the cake may dry out.

Make-Ahead Tips

• Bake the cake a day ahead and keep it covered at room temperature; add whipped cream just before serving.
• Whipped cream can be made up to 12 hours ahead and stored in the refrigerator; re‑whip briefly before using.
• Chocolate shavings stay crisp if added right before plating.

Frequently Asked Questions