Chocolate cloud cake from Food52 Genius Desserts: 100 Recipes That Will Change the Way You Bake (page 109) by Kristen Miglore

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • pattyatbryce on February 16, 2022

    Fantastic and easy. I loved that it wasn't as heavy feeling as many chocolate desserts, but was still completely satisfying. Like others, I put the whipped cream on the plates instead of the full cake for storage reasons.

  • anniette on October 10, 2021

    This cake is perfect. It is also easy. I use a 9 x3 loose bottomed aluminum cake pan and a circle of parchment, dry. We skip the orange flavorings and enjoy the dense chocolate piled with unsweetened whipped cream. I use half 70% bar and half 60% chips. It helps to have extra mixing bowls and whisks, otherwise a flurry of washing and drying is required. I make this cake as often as I dare. It is a lovely thing.

  • bwhip on November 30, 2018

    We enjoyed this very much, particularly the orange notes from the zest and Grand Marnier. I kept the whipped cream separate, so we could enjoy it first while still a little warm, then so it wouldn't be a complete mess when eaten over the next day or two. It would certainly be quite intense without the whipped cream, so it does provide the perfect complementary relief as described in the recipe. 8" springform was the perfect size.

  • anya_sf on October 19, 2018

    I made 1/2 recipe baked in a 6" pan with 3" high sides. The cake rose to the full height of the sides, then sank quite a bit upon cooling. When I removed the ring (after the cake was completely cool), the sides collapsed and pieces fell off. I wonder if a pan with shorter sides would be better - perhaps the cake wouldn't rise so high and subsequently fall so much? This smaller version baked in 30 min. I added Grand Marnier, but not the zest, and the orange flavor wasn't really noticeable. It tasted great, with or without whipped cream. The texture was relatively light compared to some flourless chocolate cakes, but still moist in the center. Five people ate the whole thing. It was quick and easy to make - will definitely make again.

  • Lepa on September 06, 2018

    I made this for my son, who requested a chocolate cake for his sixth birthday. This was very dense and rich. I loved the orange flavor but my husband prefers a plainer version without orange that was in the first Smitten Kitchen cookbook. Our guests raved about this cake. It was easy to bake and felt pretty special.

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