Is this the recipe:
http://www.channel4.com/life/microsites/N/nigella/bites9.shtml#recipe2
CHOCOLATE CLOUD CAKE
Nigella: "On days when I want the warmth of the hearth rather than the
hurly burly of the city streets I stay in and read cookery books, and
this recipe comes from just the sort of book that gives most succour,
Classic Home Desserts by Richard Sax. The cake itself (which was the
pudding I made for last New Year's Eve dinner) is as richly,
rewardingly sustaining: a melting, dark flourless chocolate base, the
sort that sinks damply on cooling; the fallen centre is then cloudily
filled with softly whipped cream, and sprinkled with cocoa powder. As
Richard Sax says 'intensity, then relief, in each bite'."
Ingredients:
* 250g dark chocolate minimum 70% cocoa solids
* 125g unsalted butter, softened
* 6 eggs: 2 whole, 4 separated
* 175g caster sugar: 75g in the cake, 100g in whites
* 2 tbspns Cointreau (optional)
* grated zest of an orange (optional)
* 23cm springform cake tin
Cream topping:
* 500ml double cream
* 1 tsp vanilla extract
* 1 tbspn Cointreau (optional)
* half tsp unsweetened cocoa powder for sprinkling
Instructions:
Preheat the oven to 180C/gas mark 4.
Line the bottom of a 23cm Springform cake tin with baking parchment.
Melt the chocolate either in a double boiler or a microwave, and then
let the butter melt in the warm chocolate.
Beat the 2 whole eggs and 4 egg yolks with 75g caster sugar, then
gently add the chocolate mixture, the Cointreau and orange zest.
In another bowl, whisk the 4 egg whites until foamy, then gradually
add the 100g of sugar and whisk until the whites are holding their
shape but not too stiff. Lighten the chocolate mixture with a dollop
of egg whites, and then fold in the rest of the whites. Pour into the
prepared tin and bake for about 35 to 40 minutes or until the cake is
risen and cracked and the centre is no longer wobbly. Cool the cake in
it's tin on a wire rack; the middle will sink as it cools.
When you are ready to eat, place the still tin-bound cake on a cake
stand or plate for serving and carefully remove the cake from its tin.
Don't worry about cracks or rough edges: it's the crater look we're
going for here. Whip the cream until soft and then add the vanilla and
Cointreau and continue whisking until the cream is firm but not stiff.
Fill the crater of the cake with the whipped cream, easing it out
gently towards the edges of the cake, and dust the top lightly with
cocoa powder pushed through a tea-strainer.
Serves 8-12
You can make this into an Easter Nest Cake by folding 200g melted
chocolate into the cream topping and dotting with the sugar-coated
eggs instead of the cocoa. Leave the Cointreau out of both the cake
and the cream. |
