The king of cakes and simply sexy, the way to everyone’s heart

Cloud Forest Cake

Prep Time

25 minutes

Cooking Time

35 minutes

Serves

12

Ingredients

For the cake:
260g of a dark chocolate like Sambirano 71% dark chocolate
250g unsalted butter
6 eggs
50g light muscovado sugar
45g raw cane sugar
100g ground almonds

For the icing:
250ml double cream
75g golden raw cane sugar
90g cacao, finely grated

Equipment:
25-cm springform cake tin

 

Method

  1. Preheat the oven to 170˚C. Lightly grease the cake tin, then line with baking paper.
  2. Melt the cacao and butter together in a heatproof bowl set over a pan of gently simmering water, making sure the bottom of the bowl is not in contact with the water. Remove from the heat and set aside.
  3. Beat the eggs with the muscovado and raw cane sugar in a large bowl until pale and doubled in volume. Stir in the melted cacao and butter mixture, then carefully fold in the ground almonds until evenly mixed through.
  4. Tip the mixture into the prepared cake tin and bake in the preheated oven for 35 minutes, or until slightly risen and a skewer inserted into the centre comes out clean. Remove from the oven and leave in the tin on a wire rack to cool.
  5. To prepare the icing, place the cream and sugar in a pan over low heat and bring just to the point of boiling. Remove from the heat and stir in the grated cacao until melted and evenly mixed through. Set aside to cool.
  6. When the cake is completely cold, place on a serving plate or cake board and spread the cooled icing evenly over the top and sides. Keep at room temperature until ready to serve. Don’t store in the fridge as the cake and icing can become too hard.

Ingredients

For the cake:
260g of a dark chocolate like Sambirano 71% dark chocolate
250g unsalted butter
6 eggs
50g light muscovado sugar
45g raw cane sugar
100g ground almonds

For the icing:
250ml double cream
75g golden raw cane sugar
90g cacao, finely grated

Equipment:
25-cm springform cake tin

 

Method

  1. Preheat the oven to 170˚C. Lightly grease the cake tin, then line with baking paper.
  2. Melt the cacao and butter together in a heatproof bowl set over a pan of gently simmering water, making sure the bottom of the bowl is not in contact with the water. Remove from the heat and set aside.
  3. Beat the eggs with the muscovado and raw cane sugar in a large bowl until pale and doubled in volume. Stir in the melted cacao and butter mixture, then carefully fold in the ground almonds until evenly mixed through.
  4. Tip the mixture into the prepared cake tin and bake in the preheated oven for 35 minutes, or until slightly risen and a skewer inserted into the centre comes out clean. Remove from the oven and leave in the tin on a wire rack to cool.
  5. To prepare the icing, place the cream and sugar in a pan over low heat and bring just to the point of boiling. Remove from the heat and stir in the grated cacao until melted and evenly mixed through. Set aside to cool.
  6. When the cake is completely cold, place on a serving plate or cake board and spread the cooled icing evenly over the top and sides. Keep at room temperature until ready to serve. Don’t store in the fridge as the cake and icing can become too hard.
Be inspired

Be inspired

Our single estate couverture chocolates all have distinctive flavour profiles. Choose the one that best suits your recipe. ​
Room temperature

Room temperature

Melted chocolate hates coming into contact with cold ingredients. If you are making a mousse for example, take the eggs and cream out of the fridge an hour or so before and use them when the chill has gone off them. ​
Melting chocolate

Melting chocolate

Never let your bowl touch the water. Always melt chocolate very slowly, and stir constantly. Take even more care to go slowly with milk and white chocolates.​
Cool your chocolate

Cool your chocolate

Don’t try folding cream or beaten egg whites into melted chocolate that you have just taken off the heat. Cool it for a few minutes first.​