[CnD] Chocolate Cloud Cake

Sugar sugarsyl71 at sbcglobal.net
Wed Dec 30 14:17:16 EST 2015

Chocolate Cloud Cake 
Recipe Rating 
 It serves 8 to 12
10 ounces best quality coarsely chopped semisweet chocolate.
½ cup softened pieces of unsalted butter. 
6 large eggs: 2 whole, 4 separated
1 cup sugar
2 tablespoons cognac or Grand Marnier
   Grated zest of 1 orange 
Whipped Cream Topping: 
1 ½ cups heavy cream, will chilled 
   3 tablespoons confectioners' sugar
   1 teaspoon pure vanilla extract 
Unsweetened cocoa powder, for sprinkling 
· Cake:  Preheat the oven to 350 degrees Fahrenheit.  Without
buttering the pan, line the bottom of an 8-inch spring form pan with a
round of wax paper.  Melt the chocolate in a double container, the
above container set with hot water.  Remove the pan from the heat and
beat in the butter until it is melted; set aside. 
· In a bowl, beat the 6 eggs taken with ¼ cup of the sugar just
until blended.  Beat in the preserves, Grand Marnier or cognac and 1
of the eggs.  Beat all the above immediately with the chocolate
mixture when it is warm. 
· In another bowl, with an electric mixer, until the 4 egg whites
turns into foamy beat it.  Beat the whites adding slowly the left over
sugar to form soft mounds see that it should not become stiff.  Mix
the ¼ of the beaten eggs with the chocolate mixture to make lighten
it.  Pour this mixture into the pan and make smooth at the top. 
· Bake till the top of the cake is puffed and cracked for 30 to 35
minutes. Do not over bake. 
· Keep the pan with cake on a wire rack to become cool. After cooling
the cake will sink. 
· While serving, sprinkle the top evenly with cocoa powder.  With
the tip of a knife cut the cake into pieces. Slowly remove the cake
pieces from the pan and serve.

There is speaking grace. Colossians 4:6 says, “Let your speech be always
with grace, seasoned with salt, that ye may know how ye ought to answer
every man.”
~Blessings, Sugar

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