A Few Words From Christina

RECIPE BY CHRISTINA D.
PROGRAM MANAGER
SPRING 2021

I love baking and am quite proud of this flourless four-ingredient cake. It has the density of the best truffle and lightness of a soufflé, but is oh so less fussy! Easy enough to make on a weeknight, but appears fancy enough for company. This is great as is, or topped with whipped cream and spring berries. I must admit that when I’m in the mood, I do add a fifth ingredient (like a tablespoon of Grand Marnier or Kahlua).

CHRISTINA'S CHOCOLATE CLOUD CAKE

TAKES APPROXIMATELY FIFTY-FIVE MINUTES
MAKES ONE 8" ROUND CAKE
INGREDIENTS

UNITS

WEIGHT

  

-

4 OZ

100% UNSWEETENED LARGE CHIPS

6 TBSP

-

UNSALTED BUTTER (CUT INTO PIECES)

4

-

LARGE EGGS (SEPARATED)

1 CUP

-

SUGAR (1/2 CUP + 1/2 CUP)

DIRECTIONS

1

Preheat the oven to 350° F. Line the bottom of an 8-inch springform pan with a round of parchment paper.

2

Melt the unsweetened large chips in a bowl set over but not touching gently simmering water. Turn off the heat and stir in the butter pieces until they're melted and completely incorporated.

3

In another bowl, whisk the 4 egg yolks until foamy. Add 1/2 cup sugar and whisk until well combined. Slowly whisk in the chocolate mixture.

4

In another bowl, beat the 4 egg whites until foamy. Gradually add remaining 1/2 cup sugar and beat until the whites form medium peaks.

5

Stir in 1/4 of the beaten egg whites into the chocolate mixture to lighten it, then carefully fold in the remaining whites. Pour the batter into the pan. Bake until the top is puffed and cracked and the center is no longer wobbly, 20 to 25 minutes.

6

Cool 10 minutes before removing the pan collar. The cake will puff up and collapse in the center.