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Flourless Chocolate Cloud Cake
Ingredients
  • subheading: Cake:
  • 8 ounces (225g) best-quality bittersweet chocolate, coarsely chopped
  • ½ cup (110g) unsalted butter, at room temperature and cut into 1-tablespoon pieces
  • 6 large eggs
  • 1 cup (200g) sugar
  • 2 tablespoons cognac or Grand Marnier (optional)
  • Finely grated zest of 1 orange (about 1 tablespoon; optional)
  • subheading: Whipped Cream:
  • 1 ½ cups (355g) heavy cream, very cold
  • 3 tablespoons confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • Unsweetened cocoa powder and/or bittersweet chocolate shavings, for topping
  •  
  • (1) Since recently re-sharing this recipe around the office, I have two tips to add. 1: The cake freezes beautifully. I would have said no, until our Food Stylist Anna Billingskog went and did it. 2: Consider filling the middle with Nigel Slater's Raspberry Ripple whipped cream, as our Video Programming Director Ishita Singh is planning to do. I sure will.
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