Chocolate Cloud Cake

This is one of the greatest deserts eva! It is an absolute hit with friends and it is really easy peasy... Nigella, thank you!

Chocolate Cloud Cake

Ingredients:
250g dark chocolate, minimum 70% cocoa solids (I use milk chocolate as I find the dark chocolate too bitter)
125g unsalted butter, softened
6 eggs: 2 whole, 4 separated
175g caster sugar
23cm springform cake tin

For the cream topping:
500ml double cream
1 tsp vanilla extract
Half teaspoon unsweetened cocoa powder for sprinkling

1. Preheat the oven to 180°C/gas mark 4.
2. Line the bottom of the cake tin with baking parchment.
3. Melt the chocolate wither in a double boiler or a microwave, and then let the butter melt in the warm chocolate.
4. Beat the 2 whole eggs and 4 egg yolks with 75g of the cater sugar. Gently add the chocolate mixture.
5. In another bowl, whisk the 4 egg whites until foamy, then gradually add the 100g of sugar and whisk until the whites holding their shape but not too stiff.
6. Lighten the chocolate mixture with a dollop of egg whites and then fold in the rest of the whites.
7. Pour into the prepared tin and bake for 35-40 minutes or until the cake has risen and cracked and the centre is no longer wobbly. Cool the cake in its tin on a wire rack. The middle will sink as it cools.
8. When you are ready to eat, place the still tin-bound cake on a cake stand/plate for serving and carefully remove the cake from the tin. Don’t worry about the cracks as we’re going for the crater look.
9. Whip the cream until it’s soft and then add the vanilla and continue whisking until the cream is firm but not stiff. Fill the crater on the cake with the whipped cream and dust the top lightly with cocoa powder by gently sifting it.

Suggestion: Turn this into an Easter Nest Cake by folding 200g of melted chocolate into the cream topping and top with mini chocolate eggs.