Berry Chocolate Cloud Cake
Berry Chocolate Cloud Cake
Serves 6
This might be one of my favorite chocolate recipes with deep and rich chocolate flavors balanced by the tartness from the berries. This recipes come together real easy and is dressed to impress. Serve with a generous dollop of dream whip
Ingredients
200g (7 oz) dark chocolate (70% cocoa solids)
130g (9 tbsp) unsalted butter, cut into cubes
1/4 tsp salt
1 tsp vanilla extract
5 large eggs, at room temperature, separated
200g (1 cup) caster sugar
100g (1/2 cup) sour cream
200g (1 1/2 cups) raspberries or strawberries
Directions
Preheat your oven to 180°C. Line the base of an 8-inch springform cake tin with baking paper. Do not butter the sides of the tin, as you want the cake to cling to the sides while rising like a soufflé.
In a heatproof bowl set over a pan of simmering water (ensure the bowl does not touch the water), melt the dark chocolate, butter, and salt. Stir occasionally to ensure even melting.
Once melted, remove the bowl from the heat. Add approximately two-thirds of the caster sugar to the chocolate mixture and mix well.
Whisk in the sour cream until well incorporated, then whisk in the egg yolks one at a time.
In a clean bowl, add the egg whites and about one-third of the remaining caster sugar. Using a whisk attachment, beat on medium-high speed until the egg whites are no longer translucent. Gradually add the remaining caster sugar and whip until medium-stiff peaks form. Be careful not to over whip the egg whites, as they may split.
Add one-third of the whipped egg whites to the chocolate mixture and fold gently until well incorporated. Transfer the remaining egg whites and fold gently until fully incorporated. Be sure to scrape the sides of the bowl.
Pour one-third of the cake batter into the prepared cake tin to create a base layer. Evenly scatter the raspberries or strawberries over this base layer. Gently pour the remaining cake batter over the fruit, being careful not to disturb the distribution of the berries.
Bang the cake tin a few times on the countertop to release any large air pockets. Let it rest for a few seconds, allowing the larger bubbles to rise to the top, then bang the tin a couple more times to pop the bubbles.
Place the cake tin on a baking tray and bake for 40-45 minutes. A toothpick or skewer inserted about a third of the way from the edge should come out with some moist cake crumbs.
Let the cake cool completely in the tin before removing it. Dust with cocoa powder before serving. Serve with dream whip