Richard Sax's Chocolate Cloud Cake

Name: Richard Sax's Chocolate Cloud Cake
Cuisine: American
Ingredients: Dark Chocolate Preferably Magnum, 225g + More For Garnishing; 110 g Unsalted Butter Softened,; Pinch Sea Salt,; 4 Egg Yolks,; 2 Eggs,; 100 g Dark Muscovado Sugar,; Fresh Orange Zest, 1 Orange; 2 TBSP Cognac,; 4 Egg Whites,; 100 g Granulated Sugar,; 250 g Heavy Whipping Cream,; 2 TBSP Icing Sugar,; 1 TSP Pure Vanilla Paste,

Daniel Lim @fatdoughsg

Singapore

This has been my go-to cake recipe for many years since the day I bought Richard Sax's cookbook, Classic Home Desserts. I made this cake for my daughter's birthdays and on serval occasions. I had tried changing the recipe a bit with a chocolate whipped cream, with added liqueur or some lemon zest. In the end, I still settle with this version.

I also used Magnum dark chocolate. It contains raw cacao nibs which adds a nice subtle crunch. If you can't find any Magnum dark chocolate, you can use any good quality dark chocolate with 1 TBSP of finely chopped raw cacao nibs.

The magic of this cake is that no matter how, the cake will still look rustically beautiful. Be sure to bake the cake within 40 mins to retain that moisture. The cake will rise and crack during baking process, then collapsed after cooling down. It is great and you want that collapsed effect. When you smear the whipped cream over the top, you know this is gonna be awesome. I usually finish the cake off with some grated dark chocolate. You can try dusting with cocoa powder too. In the end, this cake will catch the attention of a dining table. In closing, I thank you, Richard Sax, who had passed in 1995, for this amazing recipe.

Daniel Lim @fatdoughsg

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Ingredients

Dark Chocolate Preferably Magnum, 225g + More For Garnishing
110 gUnsalted Butter Softened,
PinchSea Salt,
4Egg Yolks,
2Eggs,
100 gDark Muscovado Sugar,
Fresh Orange Zest, 1 Orange
2 TBSPCognac,
4Egg Whites,
100 gGranulated Sugar,
250 gHeavy Whipping Cream,
2 TBSPIcing Sugar,
1 TSPPure Vanilla Paste,

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Steps

1

Line cake pan with parchment paper at the bottom.
*Do not use any butter to grease the pan. You can use water droplets to prevent the paper from moving.*
Preheat oven to 175 degree celsius or 350 fahrenheit.
Prepare a double boiler.
Melt chocolate in the double boiler.
2

Magnum dark chocolate contains raw cacao nibs and cocoa butter. If you can’t get your hands on Magnum, add 1 TBSP of finely chopped raw cacao nibs.*
3

Remove from heat and add in butter and salt.
Stir until the butter has melted completely.
In a large bowl, add in egg yolks, eggs and sugar.
Using a hand or stand mixer, whisk until well combined and sugar has dissolved.
4

Fold in the chocolate mixture, cognac and orange zest.
Gently fold to combine well.
In another large bowl, add egg whites.
Using a hand or stand mixer, whisk until light and frothy.
5

Add in sugar and continue whisking until glossy and soft peaks form.
Gently fold the egg whites, in quarter portions, into the yolks mixture until fully incorporated.
Carefully transfer into the prepared cake pan.
Wack into the oven and bake for 35 to 40 mins.
6

The sides should rise and crack. The center should not be wobbly.
Do not bake more than 40 mins.
Remove from oven and set aside to cool completely.
As it cools, the center will collapse. That is a good sign.
7

When ready to serve, in a large chilled bowl, add in whipping cream, sugar and vanilla.
Whisk until soft peaks.
Unmold the chocolate cake onto serving plate.
8

Spread the whipped cream onto the cake.
Grate some more dark chocolate to garnish the cake.
Slice and serve immediately or chilled.
9

This is the version which I had changed. I actually made this for my daughter's birthday. I personally find that the chocolate whipped cream a bit too much and it doesn't resemble the "cloud".