Content on this page requires a newer version of Adobe Flash Player.

Get Adobe Flash player

cloud cake
makes 16 slices — keeps very well for several days
(chocolate mousse cake quantities if you behave yourselves we’ll give you this recipe later in May 2010)

12 extra large room temperature eggs (61g) (11 eggs)
500g unsalted butter, melted but not hot (460g)
375g fine caster sugar, roughly divided into two (345g)
400g dark chocolate coverture, melted but not hot (365g)
imported cocoa powder for dusting
fresh fruit including raspberries
essential equipment
28cm seamless cake tin
baking paper

Using a little of the melted butter, butter the tin and line the base and sides making sure that the paper comes at least 4cm above the tin as the cake rises and falls.
Warm the large bowl of your electric mixer by filling it with hot water for a few minutes, tipping the water out and drying it. Add the butter and half of the sugar and whisk at high speed until the sugar is almost dissolved, then reserving the whites; add the egg yolks one at a time until they are all incorporated. Scrape the chocolate into the bowl and combine well, then transfer the chocolate mix to a large mixing bowl and carefully wash the mixer bowl and whisk.

pre heat oven to 160°C
Put the egg whites into the bowl of the mixer and whisk them at high speed until they form soft peaks. Add the sugar and mix well. Fold the meringue into the chocolate and then scrape it into the prepared tin.
Sit the cake in a baking dish that has at least 3cm boiling water in it and bake for two hours. During the last half hour check that the top is not colouring too much and if it is cover the top with foil.
When then time is finished stand the cake on a rack and allow to cool for at least four hours. Very carefully remove the paper from the edges and invert the cake onto a large flat serving plate. Dust the top with cocoa and serve.


  • If you are serving by itself the cake provided the weather isn’t stinking hot do not refrigerate.
  • Add 500g ground almonds nuts and cook without the water so that it forms a delicate crust and becomes that marvellous rich Venetian chocolate cake. This variation is best cooked in a cake ring.
  • Our old la Stupenda cake which, we still make sometimes has only 300g of chocolate and cooked without a water bath. The difference is the texture, which is firmer and has a crust.