Chocolate cloud cake with nut cream and rose petals
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.