The top of my cake did not crack while baking. What did I do wrong?

If you cake does not puff up with the signature crackled top, you may have over mixed the batter a bit while folding in the egg whites. Not to worry - the cake may be more dense but it will still be delicious!

I don't like coffee. Do I have to add espresso powder?

The espresso powder is totally optional. It's used to rev up the flavor of the chocolate and your cake won't taste like coffee. Promise.

I don't have a springform pan. Can I use a regular cake pan?

Yes. A regular cake pan will work. Keep in mind that you'll have to cut the cake in the pan so the presentation won't be as pretty. Or you can place a piece of parchment paper inside the pan before adding the batter and then use the parchment overhang to pull the cake out of the pan once baked.

Can I make this ahead?

Absolutely! The cake is best served the day it is made but you can store it tightly covered in the refrigerator for up to 4 days. The inside of the cake will get more dense and fudgy when chilled.

Can I use bittersweet chocolate instead?

Yes! Bittersweet chocolate will work in place of semi-sweet. For best results, I recommend using a chocolate between 60% and 70% cacao.

Chocolate Cloud Cake - Browned Butter Blondie

Description

This flourless chocolate cloud cake is rich, fudgy and super chocolatey. Made with just 7 ingredients, this easy dessert is perfect for dinner parties or date night. And it’s naturally gluten free!

Ingredients

Units Scale

1/2 cup (113 g) unsalted butter, room temperature
9 ounces high quality semisweet chocolate, chopped
1 tablespoon Dutch-process cocoa powder, sifted
1 teaspoon espresso powder
5 large eggs, separated and at room temperature (about 170g of whites and 100g of yolks)
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
2/3 cup (142 g) granulated sugar

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Instructions

Adjust the oven rack to the lower third of the oven and pre-heat oven to 350˚ F. Spray the bottom only of a 9-inch round spring form pan with non-stick baking spray. Set aside.
Melt the butter and chocolate in a double boiler on the stovetop over medium low heat. Stir often until shiny and smooth. Add the cocoa powder and espresso powder. Whisk to combine. Set aside.
Create a double boiler by filling a saucepan with 2-3 inches of water, and place a heat safe bowl over it. The heat safe bowl should not touch the water in the saucepan. Gently heat the water (but do not boil or simmer) and stir until the chocolate and butter are melted.
Separate the eggs, adding the yolks to a medium bowl with the vanilla and whisk together. Add the whites to the bowl of a standing mixer fitted with the whisk attachment.
Add the cream of tartar to the bowl with the egg whites. Whip the egg whites on medium-low until they begin to form bubbles. Slowly turn up the speed to medium-high until the whites form soft peaks. While keeping the mixer on medium-high, slowly add in the sugar, one tablespoon at a time, until the whites form stiff peaks.
Fold in about a third of the whites to the yolks. Fold the melted chocolate/butter mixture into the yolks mixture. Finish by adding the remaining whipped whites in three additions. Gently fold in the whites with a large spatula just until there are no longer any streaks of melted chocolate or egg whites. Be careful not to over mix as this will deflate the egg whites and compromise the texture of the cake.
Pour the mixture into the prepared spring form pan. Smooth the top with an offset spatula.
Bake for 30-35 minutes. It is done when the top has puffed up and then has cracked but beneath the cracks, it still looks moist. The top will have a smooth, matte finish. Allow the cake to cool in the pan for about 20 minutes before running a knife along the edge of the cake to release the sides. Unhinge the spring form pan. The cake will deflate as it cools.

Notes

Serve at room temperature.

Store tightly wrapped in the refrigerator for up to 4 days.

Cake may be frozen tightly covered for up to 3 months. Defrost at room temperature before serving.