The flourless chocolate cloud cake recipe, with an ultra-fondant and rich texture in the mouth and is flourless (gluten-free). (For an 8-inch / 20 cm cake pan (8-10 parts)
- 225 g (8 oz) Bittersweet chocolate - or semi-sweet
- 120 g (1 stick + 1/2 tbsp) butter - unsalted
- 5 eggs - separate at room temperature
- 150 g (2/3 cup) Brown sugar - or cane sugar
- 1 tbsp Unsweetened cocoa powder
- 1/2 tsp espresso coffee - instant powder
- 2 tsp Vanilla extract
- 1 pinch Salt - sea salt
- Preheat the oven to 325°F / 165°C and line an 8-inch / 20 cm springform pan with parchment paper.
- Melt the chopped chocolate and butter in a medium bowl in a double boiler or in the microwave.
- In another large bowl, whisk the egg yolks with the brown sugar, salt, unsweetened cocoa powder, vanilla, and espresso powder until smooth.
- Add the chocolate and melted butter mixture and whisk again to incorporate.
- In another bowl place egg whites and mix with an electric mixer at medium speed for 4 to 5 minutes until stiff peaks form.
- Gently fold the whites into the mixture with a spatula, using circular motions from the inside of the bowl to the outside, until the mixture is fluffy and smooth.
- Pour the cake batter into the prepared pan and bake for 45 to 50 minutes until puffy. Checking by inserting a toothpick into the center of the cake which should come out with a few crumbs and not liquid batter. If not, bake for another 5 minutes.
- Remove the chocolate cake from the oven and let it cool completely, then unmold it and place it on a serving plate.
- Cut the cake and serve it on a plate with a little whipped cream and fresh fruit.
Storage and freezing: Store the cake under a plastic wrap or in a storage box at room temperature for 3-5 days. You can also store the cake in the freezer for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: cake, Dessert
- Cuisine: american
- Calories: 173
- Sugar: 9
- Sodium: 50
- Fat: 11
- Saturated Fat: 6
- Carbohydrates: 28
- Fiber: 2
- Protein: 5
- Cholesterol: 85
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