These are tried, tested and much loved recipes. Our families and friends are always unselfish and devote themselves to taste-testing these delicious creations and demand them repeatedly time and time again.

Our aim is to share with you our favourite meals and the little tricks and tips we have learnt along the way.
Time is precious.
Food is expensive.

Both are resources too valuable to waste.

We want to share recipes that deliver delicious, nourishing meals - making the most of your time and ingredients.

Life is way too short for bland, disappointing food.
So ... Feed your inner cook - and Enjoy!

Wednesday, 23 May 2018

Chocolate Cloud Cake - Flourless - Nigella's Easter Egg Nest Cake

Nigella's Chocolate Cake is rich and pudding indulgent. Plus there is No flour.  You might have seen photos of it decorated with mini Easter Eggs to make her Easter Egg Nest Cake.  However you serve it, it is delicious - with one slice more than enough for a special afternoon tea or dessert.
Enjoy!   Colleen
Chocolate Cloud Cake by Feed Your Inner Cook
Chocolate Cloud Cake by Feed Your Inner Cook
Serves          12  (very rich)

250 gram Dark Chocolate.  Good quality
125 gram unsalted Butter - chopped small
6 eggs  -  2 whole and 4 separated
175 gram castor sugar  NB this is used as 75 gram and then 100 gram
1 Teaspoon Vanilla extract  
OR (not vanilla and liqueur)
2 Tablespoons Cointeau (or Chocolate liqueur or Coffee Liqueur)  Optional
if using Cointeau - Grated zest of 1 orange (optional)

Cream Topping
600 ml thickened cream
1 teaspoon vanilla extract
1 Teaspoon Cointeau (or Chocolate liqueur or Coffee Liqueur)  Optional
1/2 teaspoon Cocoa powder for sprinkling - Optional   or decorate as you fancy
or Mini Easter Eggs   or Christmas sweets if you like

Preheat oven to  170 -180 Celsius (depends on your oven)
Line base of a 22 cm springform tin with baking paper.  Grease sides and base well.

In bowl -Melt chocolate gently (microwave at low power 30 sec then 10 sec if needed)
Add the butter and allow to melt into chocolate

In mixer bowl - beat the 2 whole eggs and 4 egg yolks with 75 gram (VIP) sugar.
Gently add the chocolate mixture, Vanilla OR optional Liqueur and optional zest.

In separate bowl - whisk 4 egg whites until foamy then slowly add (VIP) 100 gram sugar

In the chocolate bowl - add a  couple of spoonfuls of the egg white mix, gently stir through then add half egg whites, fold through then the remainder.  Fold but avoid losing the beaten in airiness.
Pour gently into prepared tin.  Bake 30 -40 minutes until cake is risen, cracked a bit and centre no longer too wobbly.  

Whip cream but not totally.  Add the vanilla OR liqueur and continue whipping until firm but not stiff.  Chill until ready to use.

Cool cake in tin.  Will sink in middle as it cools.
Remove cake carefully from tin and place on cake stand or plate gently
Fill middle of cake with the cream and decorate as desired.
                                                 Enjoy!   Colleen

No comments:

Post a Comment