I’ve been making Nigella Lawson’s Chocolate Cloud Cake for about ten years, and it’s always much requested and well received. Except for last year when I made it for Meredith’s birthday and used the wrong kind of chocolate; the result was such a disappointment, but I blogged about the experience anyway in a post called Chocolate, Butter, Sugar, Eggs.
One year later, and Meredith again (bravely) requested this for her birthday. I’m pleased to report that I’ve redeemed myself! This time the cake turned out as it was supposed to. The flourless cake rose in the oven with a crackled top and then collapsed as it cooled. The crust was light and crispy, almost meringue-like in consistency, and the dense, moist and intensely chocolatey filling broke into soft shards as we ate it. Topped with pillows of cocoa-dusted whipped cream, this year’s birthday cake was indeed a chocolate cloud; a special cake for a special girl. Happy Birthday, Meredith!
I’m glad to see I haven’t lost my touch. And that’s pretty sweet, especially considering that today marks one year since I took the plunge and made my blog publicly available. Thanks to all of you who’ve helped make this a wonderful experience!
Do check out my original post for the Chocolate Cloud Cake recipe. I’d be interested to hear if you have a tried and true recipe that always turns out except for that one embarrassing experience!