[CnD] Chocolate Cloud Cake
sugarsyl71 at sbcglobal.net
Wed Dec 30 14:17:16 EST 2015
Chocolate Cloud Cake
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
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