20 February 2012 by Lynn
Ben Sheeran, our head chef, shares this scrumptious recipe for moist low-fat chocolate cloud cake. Hmm!
Chocolate cloud cake
- 250 g dark chocolate, minimum 75% cocoa solids
- 125 g olivio
- 6 eggs, 2 whole, 4 separated
- 175 g caster sugar/Stevia (calorie free sugar)
- Electric whisk (Tesco Value is a great piece of kit)
- Mixing bowls x3
- 9 inch cake tin (or whatever you want to cook it in)
- Grease proof paper
To start with warm your oven to 170 degrees.
Then separate your 4 eggs keeping the yolks in one bowl and whites in a very clean dry bowl.
Whisk the egg whites until you get soft peaks and set aside while you melt the chocolate over a bain-marie or in the microwave with short bursts stirring in-between each one.
When the chocolate is melted leave to cool slightly while you whisk the egg yolks with the sugar and the remaining 2 eggs until they change colour and become pail and increases in volume.
Now the final and most important stage is to mix in the chocolate with the egg yolk mixture and gently fold in all of the egg whites. The mixture should not be smooth and one colour it should have a slight swirled effect this way you no you have not over mixed it and taken any of the air out.
Line a baking tin with grease proof paper and add your mixture and bake for 25min or until the cake gets a crack over the top off it.
When cooled simply whip fresh whipping cream and fill the sunken hole in the middle and dust with low fat cocoa powder (or chocolate shavings).
This is a great base for any flavouring you want so that you don’t get bored of eating this moist low-fat cake. For example you can add a pinch of chilli for that winter warming kick or the zest of an orange for a tangy twist. And to glam it up for the wow factor and a dinner party add some baileys to the mix and the cream.
You can also use this mix and cook it individually in ramekins and serve warm as a chocolate fondant if you do this they take 10 minutes in the oven at 180 degrees.
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