Is it possible to improve on perfection? Well it appears the answer is yes! After making this delicious Chocolate Cloud Cake about five times, I made a slight change to the recipe. After baking the cake itself according to this recipe and allowing it to almost come to room temperature, I added a layer of easy-to-make raspberry sauce to the top of the cake and then refrigerating it for several hours before adding the fresh whipped cream topping just at serving time. OMG it's unbelievably delicious! FYI the raspberry sauce is very easy to make: pour a 12 oz. bag of frozen raspberries in a pot with three-quarters of a cup of sugar (6 oz.) and a cup of water. Bring that mixture to a boil while stirring almost constantly. Add a slurry mixture of two tablespoons of tapioca flour and four tablespoons of water to the boiling raspberry sauce. Turn off the heat and stir occasionally while the sauce cools. That's it!
Made this recently - and it was absolutely delicious. Used the best chocolate I could find, and it definitely was the worth it. I used rum and a bit of vanilla as the flavoring. It took much longer to whip the egg whites to a glossy meringue, and so be patient. It was a bit of a guessing game to decide when the cake was done - I stopped baking when the cake had souffléd and surface was cracked. There was still a bit of wobble, but I figured that under-baking was better than over-baking. I'm glad that I took it out when I did - next time I'll take a temperature to guage doness. The cake is light as a dream - but still intensely chocolately. I served it with bourbon whipped cream and it was superb. A keeper!
OMG!!!! I made this cake today and I just had a slice for dessert and it is AMAZINGLY DELICIOUS!!! It is so light and not overly sweet. I really felt like I was eating dessert at a fancy restaurant in Vienna. What a sophisticated taste!
You should host all the videos/have your own channel. It’s so hard to find TH-cam cooking hosts that aren’t annoying AND actually elaborate on their recipes/explain beyond the ingredient list.
Made it yesterday . Amazing ! Didn’t have a fresh orange, so instead added 1 tsp of pure orange extract ( and 2 Tbsp cognac) to a chocolate mix . Whipped heavy cream with powdered sugar and Madagascar bourbon pure vanilla extract. Since the whole cake wasn’t to be eaten right away cut a few slices and covered them with a whipped cream , leaving the rest of the cake in a fridge w/out cream .
Wow there is everything I want in a cooling video: explaining where the recipe came from, how to do the cake with good explanations, and a lot of tips. Thanks!
Such a great video. Thanks for sharing this amazing dessert. The folding in of the fluffy eggs with the rich chocolate definately puts a person in a different state of mind. I love making a sponge cake, it has folding!!!!😍 It's the little things in life that make me happy. Can't wait too make after I recover from surgery. I wish you well.
This looks pretty amazing and your calm and relaxed instruction without all the unnessary narratives is a breath of fresh air. And the with that sip of coffee while waiting for the merengue to create soft peeks is funny. I like your video production. Simple and to the point. Thank you and I'm so glad to have found your channel. Looking forward to more videos from you. I can't wait make this and will let you know.
I LOVE the little (light bulb) quote ... This is an already great video... but he extra quotes makes it even better!!! Thank you so much for sharing this great video.
You remind me some much of me, it's kind of like, fining my twin! I love your outfit, it looks so relaxing and soft! You are so down to Earth, very good! Thanks for sharing!
I'm tried the recipe and it works. Just a few things to note. If you are watching your sugar intake, I suggest reducing the sugar that goes into the cake batter by half. I used 55% chocolate and the overall sweetness was just fine. in case it was not mentioned, please wait for the cake to cool and then you can add the whipped cream as if you put the whipped cream on the hot cake, it will melt. also I noticed I didn't have the cracking effect after I removed it from the oven. I did notice it after the cake was cooled.
@ Goddessof Whine Hi there, you seem like u know what u r talking about. Hope u can advise me, could this be made the day before, if so, how and where would I store it, fridge or counter top? Wrapped in cling film and add cream before serving? Thank you.
I love making cakes. The other day, I made it with the recipe of Gateau chocolate from a cake shop called KEN'S CAFE Tokyo. It was very rich, delicious and very satisfying! The video was also very helpful ♬ Thank you! With love from Japan :)
I use a similar technique for a cheesecake, you mix 4 egg whites until stiff and fold into the cream cheese and cream mixture. Make a soft fluffy cheese cake soooo good.
I just found this channel on my Roku! I feel like I've missed out on sooo much 🥺🥺 Nevertheless I love this show it's so refreshing and actually inspired me to cook🤣
LOL I love this lady! She always seems vaguely surprised by what she’s doing and you can’t convince me there isn’t alcohol inside that flask, but somehow that just adds to the charm.
Looks fantastic! Just wondering though, if would there be any flavor benefit to adding a tiny amount of salt? Thanks for sharing this wonderful recipe!
@@valf156115 Don't add salt if using salted butter, though this recipe calls for unsalted butter. And I always try all recipes exactly as is the first time. You never know - it may be just exactly right. It is Michael Sax's recipe, after all, for goodness sake. And if you don't know who he was, he was a giant in the all-things-food industry.
Now, that's my idea of a cake. I hate oversweet, greasy frostings. Unadorned chocolate cake of any kind with a topping of whipped cream is my idea of heaven. Thanks for this!
Just a quick note regarding melting the chocolate...the reason you said it was dangerous for water to get in when you are melting it --is because the water and/or steam can cause the melting chocolate to "seize up and lump up" making it difficult to use...if this happens it can be salvaged DEPENDING on the recipe you are making, just thought I would clarify for all of us who LOVE to bake! Thanks
Glad you enjoyed, adrienne! Kristen is our resident Genius Recipe hunter, and you can find more of her videos here: th-cam.com/video/y2oSTHZc1Y8/w-d-xo.html
Looks great! I always smile at the 'fold carefully!' warnings. As if, after 20 minutes of creating microscopic foamy bubbles, you could destroy them my mixing. Just go ahead and dump the chocolate into the whites, and use your mixer.
Hi, great question! From Kristen: "I'm not sure, since white chocolate doesn't contain cocoa solids and there's quite a lot of it here -- i'd be curious, but i'd definitely do a test run to see if it works first!" Let us know how it goes if you try it!
Ah oh, this looked so good I could not wait to make it. But, my cake came out nothing like this. The only thing I changed was I used coconut sugar instead of regular sugar. The cake did not rise up or get that cool crispy crust. It was thick, dense and about 1/2 inch tall. Tasted okay but sat like a rock!!!
Yeah coconut sugar will def do that. Honestly I prefer to put sugar in a blender and make caster sugar. The finer it is the better it works. If it’s coarse it will fall
Any advice why I cant get the crust? I got it right on the first and second try. But doing this on my third and fourth just gives me this caky inside with no crust. 😭 Why
Hi, great question! We wouldn't recommend making the whipped cream a day ahead, as it will deflate. A number of commenters on the recipe page have seen success with making the cake a day ahead, however! Hope this helps!
Hi! You can find the full recipe instructions here, which will have all the baking time/temperature info: food52.com/recipes/78350-richard-sax-s-chocolate-cloud-cake Hope this helps!
![ILLSLICK - KILLSHOT REMIX [FULL VERSION]](http://i.ytimg.com/vi/RIK8RrqIAzE/mqdefault.jpg)
I made this cake 2 days ago and It is sinfully divine. Crispy, fudgy & luscious! Goes well with vanilla ice cream too.
Is it possible to improve on perfection? Well it appears the answer is yes! After making this delicious Chocolate Cloud Cake about five times, I made a slight change to the recipe. After baking the cake itself according to this recipe and allowing it to almost come to room temperature, I added a layer of easy-to-make raspberry sauce to the top of the cake and then refrigerating it for several hours before adding the fresh whipped cream topping just at serving time. OMG it's unbelievably delicious!
FYI the raspberry sauce is very easy to make: pour a 12 oz. bag of frozen raspberries in a pot with three-quarters of a cup of sugar (6 oz.) and a cup of water. Bring that mixture to a boil while stirring almost constantly. Add a slurry mixture of two tablespoons of tapioca flour and four tablespoons of water to the boiling raspberry sauce. Turn off the heat and stir occasionally while the sauce cools. That's it!
Made this recently - and it was absolutely delicious. Used the best chocolate I could find, and it definitely was the worth it. I used rum and a bit of vanilla as the flavoring. It took much longer to whip the egg whites to a glossy meringue, and so be patient. It was a bit of a guessing game to decide when the cake was done - I stopped baking when the cake had souffléd and surface was cracked. There was still a bit of wobble, but I figured that under-baking was better than over-baking. I'm glad that I took it out when I did - next time I'll take a temperature to guage doness. The cake is light as a dream - but still intensely chocolately. I served it with bourbon whipped cream and it was superb. A keeper!
Beautifully done video...no special effects, no goofy music, clear, calm and delightful. Also I love your dress!
Thanks, so glad you enjoyed!
Yes 👍🏼 video and 👗😍
I AGREE
I was wondering what’s drawing me to this channel, and you said it all👍🏼
OMG!!!! I made this cake today and I just had a slice for dessert and it is AMAZINGLY DELICIOUS!!! It is so light and not overly sweet. I really felt like I was eating dessert at a fancy restaurant in Vienna. What a sophisticated taste!
You should host all the videos/have your own channel. It’s so hard to find TH-cam cooking hosts that aren’t annoying AND actually elaborate on their recipes/explain beyond the ingredient list.
Glad you enjoyed Kristen's tutorial, Sam! You can find more of her videos here: th-cam.com/video/y2oSTHZc1Y8/w-d-xo.html
Yes, I was swept away by the gentle mood and watched the entire process of creativity happening before me. Thank you.
Made it yesterday . Amazing ! Didn’t have a fresh orange, so instead added 1 tsp of pure orange extract ( and 2 Tbsp cognac) to a chocolate mix . Whipped heavy cream with powdered sugar and Madagascar bourbon pure vanilla extract. Since the whole cake wasn’t to be eaten right away cut a few slices and covered them with a whipped cream , leaving the rest of the cake in a fridge w/out cream .
Thanks for sharing, Oksana -- glad you enjoyed the recipe!
I tried this and it’s really good and quite pretty. Like a huge soufflé! The fact that it’s low carb is just amazing! Thank you!
🤣🤣🤣 crying air bubbles! I love how serious you are with your silliness!
Wow there is everything I want in a cooling video: explaining where the recipe came from, how to do the cake with good explanations, and a lot of tips. Thanks!
So glad you enjoyed, Treka!
Her voice is soothing and all things about the video from the colors, the pace of it and the melty smooth chocolate is making me relax
Thanks Reem -- glad you enjoyed the video!
This video was surprisingly calming and... almost serene I would say. Very nice and refreshing. Thank you
So glad you enjoyed!
I agree! I cannot stand for the sensory overload and gimmicks. This is calm cooking at its best 😊
Perfect cake for those allergic to yeast!! Thank you!!
Yes, glad you enjoyed Mercedes!
99% cakes aren't made with yeast
I love the look of your kitchen, and your sweet nature shines through in this video! 2 minutes in hit the Subscribe button. Thanks!
Thanks -- glad you enjoyed the video! Welcome to our channel!
The key to this recipe is using high quality couverture melting chocolate. That’s where all the wonderful flavor comes from!
Thanks for the tip!
Thank you sooooo much for putting it into grams. I really struggle with American measurements. So THANK YOU AGAIN!!!! .
Finally I can say thank you to TH-cam for recommending me a worth watching video , thank
Glad you enjoyed, RAZ!
This is one of my go to desserts, the other one is Nigella Lawson’s Cappuccino Pavlova, which I recommend as a Genius Recipe for you lovely people.
Thanks for the recommendation, Jack!
Such a great video. Thanks for sharing this amazing dessert. The folding in of the fluffy eggs with the rich chocolate definately puts a person in a different state of mind. I love making a sponge cake, it has folding!!!!😍 It's the little things in life that make me happy. Can't wait too make after I recover from surgery. I wish you well.
So glad you enjoyed the video! Let us know if you try this recipe, and good luck with your recovery!
Thank you for sharing this recipe... I think it will be my ultimate favourite
This looks pretty amazing and your calm and relaxed instruction without all the unnessary narratives is a breath of fresh air. And the with that sip of coffee while waiting for the merengue to create soft peeks is funny. I like your video production. Simple and to the point. Thank you and I'm so glad to have found your channel. Looking forward to more videos from you. I can't wait make this and will let you know.
I LOVE the little (light bulb) quote ...
This is an already great video... but he extra quotes makes it even better!!!
Thank you so much for sharing this great video.
You remind me some much of me, it's kind of like, fining my twin! I love your outfit, it looks so relaxing and soft! You are so down to Earth, very good! Thanks for sharing!
I'm tried the recipe and it works. Just a few things to note. If you are watching your sugar intake, I suggest reducing the sugar that goes into the cake batter by half. I used 55% chocolate and the overall sweetness was just fine. in case it was not mentioned, please wait for the cake to cool and then you can add the whipped cream as if you put the whipped cream on the hot cake, it will melt. also I noticed I didn't have the cracking effect after I removed it from the oven. I did notice it after the cake was cooled.
Thanks for sharing -- these are great tips!
@ Goddessof Whine Hi there, you seem like u know what u r talking about.
Hope u can advise me, could this be made the day before, if so, how and where
would I store it, fridge or counter top? Wrapped in cling film and add cream before
serving? Thank you.
Heaven meets earth
I love making cakes. The other day, I made it with the recipe of Gateau chocolate from a cake shop called KEN'S CAFE Tokyo.
It was very rich, delicious and very satisfying!
The video was also very helpful ♬
Thank you!
With love from Japan :)
BEST cake ever! Be forewarned, it's very rich, so a small slice goes a long way
the type of cake i love. I do not like the sponge cakes but this is where its at.
so basically a chocolate pavlova minus the cornstarch!! love it
I use a similar technique for a cheesecake, you mix 4 egg whites until stiff and fold into the cream cheese and cream mixture. Make a soft fluffy cheese cake soooo good.
That sounds delicious -- thanks for sharing!
This.cake.is.delicious!
Thankyou for the recipe...I enjoyed watching you do it as well
I just found this channel on my Roku! I feel like I've missed out on sooo much 🥺🥺
Nevertheless I love this show it's so refreshing and actually inspired me to cook🤣
LOL I love this lady! She always seems vaguely surprised by what she’s doing and you can’t convince me there isn’t alcohol inside that flask, but somehow that just adds to the charm.
She is pregnant
This kitchen is so wabi sabi, I love it!
I really love your aesthetic. Thanks for the great video
Predivna!❤
Looks amazing
Looks fantastic! Just wondering though, if would there be any flavor benefit to adding a tiny amount of salt? Thanks for sharing this wonderful recipe!
Quinn Bautista definitively! Salt should be an ingredient in all recipes, try a 1/2 teaspoon here
@@valf156115 Don't add salt if using salted butter, though this recipe calls for unsalted butter. And I always try all recipes exactly as is the first time. You never know - it may be just exactly right. It is Michael Sax's recipe, after all, for goodness sake. And if you don't know who he was, he was a giant in the all-things-food industry.
Lisa Hinton yes agreed but all baked goods (all food!) need salt, even if just half a teaspoon. It tastes bland otherwise.
I tried out this with salted butter and it worked really well, I'd even be tempted to add some flaked salt on the cream next time.
Now, that's my idea of a cake. I hate oversweet, greasy frostings. Unadorned chocolate cake of any kind with a topping of whipped cream is my idea of heaven. Thanks for this!
Glad you enjoyed!
This was so relaxing. Definitely making this soon
Glad you enjoyed the video, Bee! Let us know how it goes when you try it!
hello! could you also add 1/2 cup of almond flour to this cake? going to try this recipe for easter weekend. thank you!
Looks amazing! I was wondering if it would be possible to do mini versions of this, either pipe it on like a mini pav, or in muffin tins? ❤❤❤
Made this absolutely amazing 🤩 thank you!! Five stars ✨
I have his desserts cookbook and will keep it forever!
In love with this cake!
I've been looking for this video for awhile now, coz I wanna try this recipe from Richard Sax recipe book.
Just a quick note regarding melting the chocolate...the reason you said it was dangerous for water to get in when you are melting it --is because the water and/or steam can cause the melting chocolate to "seize up and lump up" making it difficult to use...if this happens it can be salvaged DEPENDING on the recipe you are making, just thought I would clarify for all of us who LOVE to bake! Thanks
this is exquisite and so easy to make....become a firm family favourite!! great with raspberries and cream :-)
Thank you!
Makes me want to make one NOW!
Haha you should! Let us know if you try it Paula!
That looks SO delicious! I want it right now!😋
Looks wonderful, can't wait to make this.
Thanks Julie! Let us know how it goes once you try it!
Be still my heart!!! Seriously yummm.......
We agree, Elizabeth!
Richard Sax=Genius
We agree!
Lovely 🤗🤗🤗abraço de São Paulo Brasil
love this whole video
Glad you enjoyed!
Can this flourless cloud cake be made the day before and then add the whipped ream just before serving?
Yes, you can definitely make the cake the day before!
Who is this woman? She is so good at her job
Glad you enjoyed, adrienne! Kristen is our resident Genius Recipe hunter, and you can find more of her videos here: th-cam.com/video/y2oSTHZc1Y8/w-d-xo.html
I made this cake and it was a hit! Thanks for sharing :)
So glad you enjoyed, Theresa!
so delicious !
Okay, cool recipe, but I’m smitten with the bowls you use with the spouts, are they available on the site to purchase?
Thanks
Hi is the sugar caster sugar or normal granulated. Thanks
Looks great!
I always smile at the 'fold carefully!' warnings. As if, after 20 minutes of creating microscopic foamy bubbles, you could destroy them my mixing. Just go ahead and dump the chocolate into the whites, and use your mixer.
Does anyone else get total Karlie Kloss vibes
ugh. please no. Mrs. Kushner, ugh
Good
I'm looking for a light cake for baby's first birthday. Can this cloud cake be made with white chocolate instead?
Hi, great question! From Kristen: "I'm not sure, since white chocolate doesn't contain cocoa solids and there's quite a lot of it here -- i'd be curious, but i'd definitely do a test run to see if it works first!" Let us know how it goes if you try it!
Sweet chocolate baked egg
Wow nice
OMG. I need to make this!!!
Haha yes! Let us know how it goes!
Did you lick that bowl? I’m diabetic, so no sugar for me. Looks yummy
How long would this cake keep? Like without being annihilated by my spoon.
Loved video...flourless is awesome but can I sustitute sugar with stevia?
Thanks Rose! We haven't tried it with Stevia -- if you do, let us know how it goes!
No, you need the sugar for structure.
Ah oh, this looked so good I could not wait to make it. But, my cake came out nothing like this. The only thing I changed was I used coconut sugar instead of regular sugar. The cake did not rise up or get that cool crispy crust. It was thick, dense and about 1/2 inch tall. Tasted okay but sat like a rock!!!
Yeah coconut sugar will def do that. Honestly I prefer to put sugar in a blender and make caster sugar. The finer it is the better it works. If it’s coarse it will fall
How long do I put the chocolate part in the oven for and what temp
Where can I store this the day before delivery day? Fridge or just room temp?
Any advice why I cant get the crust? I got it right on the first and second try. But doing this on my third and fourth just gives me this caky inside with no crust. 😭 Why
Easy to make vegan: convert chicken egg to aqua faba, cow butter to plant butter and cow cream to soy or nut whipping cream. Amazing.
I think I'm a little bit intimidated by whipping merengue, but I have to try this recipe for sure!!!😍😍😍
Hi Ricardo, it's easier than you think! Let us know if you try it!
Isn’t this just a large chocolate soufflé
I'd say yes.
We call them sponge cakes in NZ
soufflé is a little bit more spongy and delicate
Not a cake at all.
Can you make this a day ahead with the whipped cream? It is stable enough for will it just deflate by the next day?
Hi, great question! We wouldn't recommend making the whipped cream a day ahead, as it will deflate. A number of commenters on the recipe page have seen success with making the cake a day ahead, however! Hope this helps!
It’s like a chocolate marshmallow cake
Temperature of oven please, thank you , very much.
Is it alright to use milk cooking chocolate instead?
I thought she was wearing washi tape on a string...and I thought what a great idea for scrapbooking, and planner page decorating! Totally doing that!!
Oh my goodness, I could easily make a sugar free version of this using erythritol in place of sugar. Truly genius. 😱
Let us know if you try it!
Uh oh, is that substitute one of the laxative inducing ones 🙃
Baking temperature?n how much time is required for baking?
Hi! You can find the full recipe instructions here, which will have all the baking time/temperature info: food52.com/recipes/78350-richard-sax-s-chocolate-cloud-cake
Hope this helps!
I love your eyes and you are wonderful to listen to
Can I do sugar free! Right? Xylitol or stevia! Flourless cake! Awesome
YUM!!
looks like food52 is where its at since the BA kitchen has been dismantled
I have that cookbook but it has a different slip cover. Mine has a biscuit filled with fruit and whipcream on the cover.
Oh yum!
I do not know what it is, the music in the background ,or your calming voice, the video was very calming . I think my blood pressure went down.
You look like Payton Kennedy the actress that plays Betty on Grey's Anatomy. Great recipe and video
what is this magical song playing in the background
I have two questions - how many inches is the tin and what type of sugar does the meringue need (Is it caster?)
Definitely caster, you'll get a better meringue
I want that wisk.