Sunday, August 15, 2010

Chocolate Cloud Cake

"And the things that come to those that wait may be the things left by those that got there first."
"Hey dude - this tricolor fusilli is fucking outrageous!"

Steven Tyler- Aerosmith 

My summer vacation is over. The kids are back in school, and i am back to my REAL job. Sadly, this leaves very little time for baking and blogging. My time limited to weekends only, (unless there is a special occasion during the week) and i can muster the strength after my work day. 
My daughter has ( once again) requested a chocolate cake. Thankfully, i have enough dutch processed  cocoa powder to whip up the most beautiful chocolate " sand" storm ( thanks to my shopping trip to Restaurant Depot) and a large 11# block of  Callebaut (50% Couverture) that never had the pleasure of landing on my toe, before i painstakingly chopped it up and stored away. 

I first saw this recipe on the new Cooking Chanel. I was hesitant at first if i could deviate away from the behemoth known as The Food Network.  The Cooking Channel is full of dated material , with a few famous and un famous hosts.  Old Food Network shows from the late 1990's, early 2000's and I think Food Network Canada? Really? Anyway, it is a nice break from seeing Keegan and Kerry with her headband

I thought i had found the perfect chocolate cake recipe,beranbaum-and-payard-collide- but i guess i could always use another. This one is from an old episode by Tyler Florence, on the Cooking Channel.

this Tyler

not this Tyler

Bittersweet Chocolate Cloud Cake

Recipe courtesy Tish Boyle
Yield: 6 to 8 servings


  • 1 1/3 cups sugar, divided
  • 3/4 cup freshly brewed coffee
  • 7 ounces bittersweet chocolate (62 percent) finely chopped  I used 50%
  • 2/3 cup Dutch-processed cocoa powder
  • 1/4 teaspoon salt
  • 1 tablespoon cognac   I used Hennessy
  • 3 large eggs, separated plus 3 egg whites
  • 1/3 cup cake flour
  • 1/4 teaspoon cream of tartar
  • Chocolate Glaze, recipe follows



Preheat oven to 350 degrees F and position rack in the center.

Pour 1/2 -inch water into a large roasting pan and place in oven. Butter the bottom and sides of a 9-inch spring form pan. Line the bottom of the pan with a round of parchment paper, cut to fit. Butter the paper. Wrap the outside of the pan tightly with a large piece of heavy-duty aluminum foil.

Put 1 cup of sugar and the coffee in a medium saucepan over a high heat. Bring to boil, stirring occasionally to dissolve sugar. Remove from the heat add the chocolate and return to low heat. Keep stirring over heat until the chocolate is completely melted and the mixture is smooth. Remove from the heat and whisk in the cocoa powder and salt until smooth. Add brandy. Whisk in the  3 egg yolks until no trace of yolk is left. Transfer the mixture to a large bowl and set aside to cool for 10 minutes. Whisk the flour into the chocolate mixture.

In the bowl of an electric mixer, beat the 6 egg whites with the cream of tartar on medium speed until soft peaks form. Gradually add the remaining 1/3 cup sugar and beat on high until peaks are almost stiff.

Stir about 1/4 of the egg whites into chocolate mixture (no need to fold at this point). Then gently fold in the remaining whites, 1/3 at a time, until no streaks of white remain. Pour into pan and smooth top. Bake in water bath for 35 minutes, until a toothpick inserted into center of cake comes out with a few moist crumbs clinging to it. Place cake on wire rack and let cool to room temperature. Remove sides of pan and carefully invert cake onto cardboard cake round or flat plate. Chill for at least 2 hours before glazing.

Remove the cake from the refrigerator and place it on a wire rack set over a baking sheet. Pour the chocolate glaze over the cake, covering it completely; spread evenly with a metal spatula. Serve the cake immediately or refrigerate. Bring the cake to room temperature before serving.

Chocolate glaze: 

6 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream
2 tablespoons honey

Put chocolate in a medium bowl. In a small saucepan, bring the heavy cream to a gentle boil. Whisk in the honey. Pour the hot cream mixture over the chocolate and let the mixture stand for 30 seconds to melt the chocolate. Whisk the mixture until smooth. Cover the surface of the glaze with plastic wrap and set aside at room temperature for 30 minutes, or until slightly thickened. 


The result--> soft, light, Very light!  chocolaty goodness. The cognac gives a nice "back note"to the cake. An added subtle depth. I wonder how another liquor would do in it's place..such as , Grand Marnier or a Chambord? 

My only dilemma is I love BOTH cakes, so when I need a "go to " chocolate cake ..which do  I choose? A dilemma i love to have :) 

bust a grub!


  1. Oh my! I'm laughing so hard at the quote I can hardly see the recipe! Great post! Can't wait to try the liquored up chocolate cake! I think we should try with ALL of the above! You can never have too much drunken chocolate cakes!

  2. Looks too good to be true, but it is....I'm certain I could eat large portions of that chocolately heaven!! Have a great week!

  3. Thanks is easy to eat a huge piece... it is so light..:)

  4. That looks fantastic, and deceptively light, I think! I love boozy cakes, so might up that a tad.

  5. Hee, love the story and the cake looks amazing! I too have been torn about the Cooking Channel - they advertised it as something completely different (new, young) than it actually is (old reruns). But now I'm actually kind of liking it.

  6. Thanks Mary! ..booze is good. Kare..I am liking it too. I think i watch more than any other channel :)

  7. I saw Tish Boyle make this a while back on Tyler's Ulttimate, and new I had to try it one day. I totally forgot about it until I saw your yummy take on it. It looks fantastic!

    That said, I don't get the Cooking Channel on Cablevision, but I'm surprised to hear it's mainly Food Network show repeats. I thought it was going to be how the Food Network used to be - real chefs and real 'Julia Child like' cooking shows. Oh, well, will have to see for myself if I ever get it :)

  8. Very funny quote!
    Beautiful cake recipe, decadent to say the least. Your daughter has very good taste.

  9. Wow, this cake looks divine and love the addition of the alcohol. This chocolate cake would cure any craving, I think!

  10. Lisa..Yes, it is yummy! so please make it. The cooking channel is a alot of cooking shows..most i really so like, and NO challanges! basically what the food network has turned into. When you get it I can tell you my fav shows to watch put for :)

    Medifast! Thanks! and not really part of your diet

    Bridgett..Merci! The cognac i used is part of the recipe...and i love it! :)

  11. sounds like a sacher without the apricot jam filling. Yum.
    Amelia from

  12. Thanks Magic and Amelia.... I have made Sacher tort before ..and this is much lighter, and could not slice and fill this cake.. if you did, proceed very carefully!

  13. Oh, bittersweet cakes are a diabetic's way to answer the craving for sweets. This is definitely a must-try, if only because it has a small amount of sweeteners. But intake should still be moderated. Otherwise, you might end up having high blood sugar levels.