Cho­co­late cloud cake with nut cream and rose petals

Good Health (Australia) - - Be Nourished -

SERVES 10-1 2 350g dark cho­co­late good-qual­ity (70% co­coa solids), bro­ken into pieces 50g un­salted but­ter 2 tbsp raw honey 10 free-range eggs, at room tem­per­a­ture, sep­a­rated Pinch of sea salt flakes Or­ganic fresh rose petals (op­tional) NUT CREAM 200ml cream ½ cup mint leaves, finely chopped 100g nut but­ter

1 Pre­heat the oven to 150°C (fan-forced). Grease and line 2 x 20cm spring-form tins.

2 Melt the cho­co­late and but­ter in a heat­proof bowl over a saucepan of just­sim­mer­ing wa­ter (don’t let the bot­tom of the bowl touch the wa­ter). Re­move from the heat, stir in the honey and set aside.

3 In the bowl of an elec­tric mixer, whisk the egg whites with a pinch of salt un­til stiff peaks form.

4 In a sep­a­rate bowl, whisk the yolks un­til thick and pale. Slowly whisk in the cho­co­late mix­ture un­til just com­bined. Fold in ⅓ of the egg whites, then gen­tly fold in the re­main­ing whisked whites. (Work quickly and don’t let the cho­co­late mix­ture get cold or it will set.)

5 Di­vide the bat­ter be­tween the tins and bake for 25 min­utes or un­til a skewer with­draws clean. Re­move from the oven and stand on a wire rack un­til cool.

6 To make the nut cream, beat the cream in a large bowl un­til stiff peaks form. In a sep­a­rate bowl, com­bine the mint, nut but­ter and a small amount of the whipped cream. Gen­tly fold in the re­main­ing cream.

7 To as­sem­ble, place one of the cakes on a serv­ing plate and spread half the nut cream over the top, leav­ing a 2cm bor­der. Place the re­main­ing cake on top and spread with the re­main­ing cream. Scat­ter with rose petals, if us­ing.


Dark cho­co­late is rich in polyphe­nol an­tiox­i­dants that are good for your blood ves­sels. It also pro­vides some iron, man­ganese and mag­ne­sium.

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