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Introduction
Handed down through generations, this Flourless Cloud Cake is a cherished recipe from my great-grandmother’s kitchen. Light, airy, and rich in flavor, this cake melts in your mouth with every bite, earning its “cloud” name. What makes this recipe special is its simplicity—using minimal ingredients to create a dessert that feels both indulgent and elegant. Perfect for family gatherings or special occasions, this timeless treat is naturally gluten-free and ideal for anyone seeking a refined, no-flour dessert.
Ingredients
6 large eggs, separated (room temperature)
1 cup (200g) granulated sugar
1/2 cup (115g) unsalted butter, melted and slightly cooled
8 oz (225g) dark chocolate, chopped (70% cocoa or higher recommended)
1 teaspoon vanilla extract
A pinch of salt
Optional: Powdered sugar for dusting or whipped cream for serving
Directions
Prepare the Oven and Pan
Preheat your oven to 325°F (160°C). Grease an 8-inch springform pan with butter or line it with parchment paper for easy removal.
Melt the Chocolate
In a heatproof bowl set over simmering water (double boiler), gently melt the dark chocolate and butter together. Stir occasionally until smooth. Remove from heat and let it cool slightly.
Beat the Egg Yolks and Sugar
In a large mixing bowl, whisk the egg yolks and granulated sugar until pale and creamy. Slowly add the melted chocolate mixture and vanilla extract, stirring until combined.
Whip the Egg Whites
In a separate clean, dry bowl, beat the egg whites with a pinch of salt until stiff peaks form. Be careful not to overbeat, as this will deflate the mixture.
Combine the Mixtures
Gently fold the whipped egg whites into the chocolate mixture in 3 parts. Use a spatula and fold carefully to maintain the airiness. Do not overmix; a few streaks are okay.
Bake the Cake
Pour the batter into the prepared springform pan and smooth the top with a spatula. Bake for 30-35 minutes, or until the cake has risen and the top looks set with slight cracks. A toothpick inserted into the center should come out with moist crumbs (not wet batter).
Cool and Serve
Allow the cake to cool completely in the pan. It will collapse slightly as it cools, forming a delicate, cloud-like texture. Dust with powdered sugar before serving, or pair with whipped cream for an extra treat.
Serving and Storage Tips
Serving: This cake is best served slightly cool or at room temperature. Pair it with fresh berries, whipped cream, or a scoop of vanilla ice cream for added decadence.
Storage: Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring it to room temperature before serving for the best flavor and texture.
Freezing: You can freeze slices of this cake wrapped tightly in plastic wrap for up to 2 months. Thaw in the refrigerator overnight before serving.
Variations
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