The Nigella chocolate cloud cake recipe is a rich, flourless dessert with an airy texture and deep chocolate flavor. It features a delicate crisp top and a soft, mousse-like center, making it a perfect indulgent treat for special occasions or weekend baking.
Total Time:60 minutes
Yield:8 servings
Ingredients
250g dark chocolate (60–70% cocoa)
125g unsalted butter
6 large eggs (separated)
175g caster sugar
2 tsp vanilla extract
1 tbsp cocoa powder (for dusting)
Optional: icing sugar, whipped cream for topping
Instructions
Preheat oven to 180°C (350°F) and line a 20cm springform tin.
Melt chocolate and butter together until smooth. Let it cool slightly.
Whisk egg yolks with sugar and vanilla until thick and pale.
Mix melted chocolate into the yolk mixture.
In a separate bowl, beat egg whites until stiff peaks form.
Gently fold egg whites into the chocolate mixture in batches.
Pour batter into the tin and bake for 35–40 minutes.
Let it cool completely; the center will sink slightly.
Dust with cocoa powder or icing sugar before serving.
Notes
Use high-quality chocolate for the best flavor
Avoid overmixing to keep the cake light
The sunken center is normal and ideal for toppings
