Chocolate Orange Cloud Cake
By: Sheri Wetherell
Published: Thursday, April 5, 2012 - 3:50pm

Ingredients




For the cake:
9 ounces bittersweet chocolate
1/2 cup unsalted butter, softened
6 eggs, 2 whole, 4 separated
1/2 cup plus 1 tablespoon sugar
2 tablespoons orange-flavored liqueur, optional
1 orange, zested
For the cream topping:
2 cups heavy cream
1 teaspoon vanilla extract
1 tablespoon orange-flavored liqueur, optional
1/2 teaspoon unsweetened cocoa powder, for sprinkling

Preparation

1 Preheat the oven to 350 degrees F. 2 Line the bottom of a 9-inch springform cake pan with baking parchment. 3 Melt chocolate either in a double boiler or a microwave, add the butter and stir until combined. 4 Beat the 2 whole eggs and 4 egg yolks with 1/3 cup of the sugar, then gently add the chocolate mixture, the orange-flavored liqueur and the orange zest. 5 In another bowl, whisk the 4 egg whites until foamy, then gradually add the remaining sugar and whisk until the whites hold their shape but are not too stiff. Lighten the chocolate mixture with a dollop of egg whites, and then fold in the rest of the whites. 6 Pour into the prepared pan and bake for 35 to 40 minutes or until the cake is risen and cracked and the center is no long wobbly. Cool the cake in its pan on a wire rack; the middle will sink as it cools. 7 Before serving, place the cake (still in pan) on a plate or cake stand and carefully remove the sides of the pan from the cake. Whip the cream until it's soft; add the vanilla and orange-flavored liqueur and continue whisking until the cream is firm but not stiff. Fill the crater of the cake with the whipped cream, easing it out gently towards the edges of the cake, and dust the top lightly with cocoa powder pushed through a tea-strainer.

About

This flourless cake recipe from Nigella Lawson is perfect for Passover and for those with a gluten intolerance. It's delicious with the whipped topping, or simply plain or dusted with powdered sugar.