Chocolate Cloud Cake

Serves 8-12

Cake

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


1.Preheat the oven to 180C/gas mark 4.

2.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.

3.Beat the 2 whole eggs and 4 egg yolks with 75g caster sugar, then gently add the chocolate mixture, the Cointreau and orange zest.

4.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.

5.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.

Nutty Chocolate Meringues

Makes 12
Takes 35 minutes to make, 40 minutes to bake, plus freezing and cooling

100g piece good-quality plain chocolate (with 70% cocoa solids)
30g skinless hazelnuts
3 large egg whites
Pinch of cream of tartar
125g caster sugar
50g icing sugar, sifted
1 tsp cocoa powder, sifted
142ml carton double cream


1. Freeze the chocolate for 30 minutes. Meanwhile, preheat the oven to 140°C/fan120°C/gas 1, then line 2 large baking trays with baking paper. Put a 1.5cm fluted nozzle into a large piping bag ready for use.

2. Put a frying pan over a medium heat, add the hazelnuts and dry-fry for a few minutes, stirring, until lightly toasted. Cool, then pop into a food bag and bash with a rolling pin until finely ground. Set aside.

3. Finely grate 50g frozen chocolate into a bowl and put back in the freezer until ready to use. Break the rest into another bowl and reserve.

4. In a large, grease-free bowl, whisk the egg whites and cream of tartar until stiff enough to hold a firm shape. Whisk in the caster sugar 1 tablespoon at a time, until you have a very thick, glossy meringue. Sift in the icing sugar in 3 batches, folding in with a metal spoon each time – the mixture will get very stiff.

5. Mix the cocoa, ground hazelnuts and grated chocolate together. Gradually fold gently into the meringue mixture, which will remain very stiff. Spoon into the piping bag and pipe spiral peaks onto the baking trays, spaced apart, to make 24 small meringues. Bake for 40 minutes (if bubbles start to appear, reduce the oven temperature to 120°C/fan100°C/gas 1/2), or until the bases are firm. Remove from the oven and gently loosen from the paper. Leave to cool on the paper.

6. Melt the reserved chocolate in a bowl resting over a pan of simmering water – make sure the bowl doesn’t touch the water. Using a knife, smear some chocolate onto the base of each meringue and leave to set in a cool place, chocolate-side up.

7. Whip the double cream to soft peaks. Spoon the whipped cream onto 12 meringue bases and sandwich each one together with a cream-free meringue.

Nutritional Information

Per serving:
90kcals
5.2g fat (2.8g saturated)
0.9g protein
10.5g carbs
10.4g sugar
trace salt

Tiramisu

Preparation time: 20 minutes + overnight chilling
Total cooking time: None

Serves 8

Difficulty: Easy

1½ cups (375ml/12 fl oz) strongly brewed espresso coffee
¾ cup (185ml/6 fl oz) Kahlua or Tia Maria
500g (1lb) mascarpone
2 tablespoons caster sugar
½ cup (125ml/4 fl oz) cream, lightly whipped
260g (8oz) thin sponge finger biscuits
¼ cup (30g/1oz) cocoa powder

1. Combine the coffee and ½ cup (125ml/4 fl oz) of Kahlua or Tia Maria in a shallow dish.

2. Combine the mascarpone, sugar and remaining Kahlua or Tia Maria in a large bowl, then gently fold in the cream. Cover and refrigerate.

3. Quickly dip half the sponge finger biscuits in the coffee mixture (it is important to do this quickly so they do not go soggy), and place them in a single layer on the bottom of a 2 litre ceramic dish.

4. Spread half of the mascarpone mixture over the biscuits and dust liberally with half of the cocoa, using a fine sieve. Dunk the remaining biscuits in the coffee and lay them on top, then spread with the remaining mascarpone mixture. Dust with the remaining cocoa, then cover and refrigerate overnight to allow the flavours to combine and develop.

Nutrition per serving
Protein 9g; Fat 26g; Carbohydrate 64g; Dietary Fibre 1g; Cholesterol 82mg; 2142kJ (512kcal)

Variation: If you would prefer this as an alcohol-free dessert, you can omit the Kahlua or Tia Maria and use ¾ cup (185ml/6 fl oz) more coffee to make up the loss of liquid.