One of the things that is the most difficult to find when suffering from any gluten-intolerance, is a good gluten-free cake. Recipes are either simple and turn out OK, or need 15+ ingredients and still turn out only OK. Not anymore.
After trying all kinds of things the past few years (nutella+egg cake, difficult cakes needing way too many ingredients, expensive pre-mixed cakes) I finally found the ONE cake recipe to make it all better, and of course it’s by the Queen of Chocolate, Nigella Lawson.
Now I’m not going to lie: a perfect afternoon for me is watching 24Kitchen and getting inspired by the chefs. I love to do it, and as long as I still have some time, I’ll keep doing it! During one of these binges, I saw Nigella make an absolutely delicious looking chocolate cake, without ANY flour. Thinking I probably missed the part in which she had added the flour, I decided to look it up online. And I found it. The recipe of ALL recipes. So without further ado, I’d like to introduce the
Chocolate Cloud Cake
You will need:
250 grams of dark chocolate
125 grams of unsalted butter
6 large eggs (2 whole, 4 separated)
175 grams of caster sugar
(4 ingredients!! just four!!!)
Chocolate mixture vs. egg white mixture
How to make it:
1. Preheat your oven to about 180° / Gas 4 / 350°F
2. Line the bottom of a springform cake tin with baking parchment.
3.Melt the chocolate in the microwave (or au bain marie) and let the butter melt into your chocolate (I needed to put the chocolate/butter mixture in the microwave for another 10 seconds for it to really mix).
4.In another bowl, mix the 2 whole eggs, the 4 egg yolks with 75 grams of the caster sugar.
5.Once this is mixed, gently mix in the molten chocolate/butter
6. In (yet) another bowl, mix the 4 egg whites until foamy and gradually add the remaining 100 grams of caster sugar and mix until the whites are holding their shape, but are not stiff (since I’m horrible at whisking egg whites (meringue is my deadliest enemy) this turned out more soupy than the recipe asks for, so don’t worry if it doesn’t work out for you either).
7.Lighten the chocolate mixture with a dollop of the egg white mixture, and then gently fold the rest of the egg white mixture into the chocolate mixture.
8. Pour into tin and bake for about 30 – 40 minutes (mine took 30, so actual time may vary according to your oven. I always keep an eye on my baking just in case).
9.Your cake will be done when it has risen and is a bit cracked, and the middle is not wobbly anymore.
Finish your cake by frosting or icing it, and decorate it whichever way you’d like. I decided to use frosting on mine, and sieve a bit of cocoa powder on top.