Chocolate Cloud Cake

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 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 !