Chocolate Cloud Cake

recipe

• Step 1
  Before making this recipe, make sure that your liquid cream and your container are placed in the fridge to facilitate the realization of your whipped cream.
• Step 2
  Preheat the oven to 180°C. Soften the butter in the microwave for 15 seconds.
• Step 3
  Break the chocolate and melt it in a bain-marie or in the microwave in a bowl. Once the chocolate has melted, add the butter off the heat and mix.
• Step 4
  Separate the whites from the yolks of 4 eggs (quantity for a cake).
• Step 5
  In a bowl, add 2 whole eggs, the 4 egg yolks, half the sugar and whisk.
• Step 6
  Pour the melted chocolate into the mixture and stir until smooth.
• Step 7
  Beat the remaining egg whites until stiff with a pinch of salt. Add the rest of the sugar and beat for another 5 minutes.
• Step 8
  Gently fold the egg whites into your chocolate preparation.
• Step 9
  Line the bottom of a springform pan (we used a 23 cm diameter dish here) with parchment paper - do not butter the pan or the paper.
• Step 10
  Pour your preparation into the mold. Bake for 35 minutes at 180°C, until the cake is cracked on top.
• Step 11
  Take the cake out of the oven and let it cool before unmolding it (the cake will sink in on itself as it cools).
• Step 12
  Then make the whipped cream by adding the liquid cream in a container then beat it with an electric whisk until you get a fairly firm consistency.
• Step 13
  Then add the icing sugar while continuing to whisk.
• Step 14
  Using a flat spatula or the back of a tablespoon, cover the cake with whipped cream and sprinkle with grated chocolate shavings (optional). It's ready !