Flourless chocolate cloud cake

Name: Flourless chocolate cloud cake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 10
Ingredients: 250 g salted butter, plus extra for greasing; 250 g dark chocolate, chopped; 1 tbsp espresso coffee powder; 6 large eggs, separated; 250 g caster sugar; 60 g cocoa powder, sifted, plus extra for dusting; 300 g pack of frozen summer fruits; 200 ml creme fraiche; Mint leaves, to serve

This flourless chocolate cake has its flavour intensified with espresso powderand is topped with crème fraîche and warm summer berries.

5 out of 5 stars(5) Rate this recipe

Serves10
CourseDessert
Prepare25 mins
Cook30 mins
Total time55 mins
Pluscooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

250g salted butter, plus extra for greasing
250g dark chocolate, chopped
1 tbsp espresso coffee powder
6 large eggs, separated
250g caster sugar
60g cocoa powder, sifted, plus extra for dusting
300g pack of frozen summer fruits
200ml creme fraiche
Mint leaves, to serve

Preheat the oven to 180ºC, gas mark 4. Grease and line a 23cm springform cake tin. Put the chocolate and butter in a heatproof bowl over a pan of just-boiled water. Once nearly all melted, stir until smooth. Mix the coffee powder with 50ml boiled water. Set both aside to cool a little.
Using electric beaters, whisk the egg yolks with the sugar in a large bowl for 3 minutes, until pale and thick. Stir in the chocolate mixture, coffee and the cocoa powder. Whisk the egg whites with clean electric beaters in a separate bowl until they form stiff peaks. Stir a dollop of the egg white into the chocolate mixture to loosen it, then carefully fold in the rest. Pour into the cake tin, level out, then bake for 35-40 minutes until risen, cracked and with a very slight wobble in the centre. Leave the cake to cool in the tin on a wire rack. It will sink in the middle.
While the cake is cooling, put the summer fruits in a small pan over a low heat and cook for 7-8 minutes until warmed through but still holding their shape. Leave to cool. When ready to serve, dollop the crème fraîche onto the centre of the cake. Top with the berries and scatter a few mint leaves over the top.

Typical values per serving when made using specific products in recipe