Nigella’s Chocolate Cloud Cake

Serves: 8

I haven’t watched much Nigella, though the impression I get from the snippets I have seen is that when it comes to desserts, Nigella is all in.

Melted chocolate being poured into more chocolate, whipped cream being folded into egg yolks, zoom in, zoom out, chocolate.

This cake therefore perfectly embodies Nigella and it really couldn’t be any easier a dessert, qualified for a dinner party.

Cook the base in the afternoon, whip the cream and refrigerate and prep just when you’re ready to serve.


250gm dark chocolate
125gm unsalted butter, softened
6 eggs, 2 whole, 4 separated
175gm caster sugar
500ml cream
1 tsp vanilla extract
Cocoa powder


  1. Preheat the oven to 180c and butter and line a 23cm springform pan with paper.
  2. Melt the chocolate and stir through the butter until it melts.
  3. Beat the two whole eggs and 4 yolks with 75gm of the caster sugar and then gradually add the chocolate mixture.
  4. Beat the 4 egg whites until foamy and then gradually add the remaining 100gm of sugar and continue beating until the whites hold their shape but are not too stiff.
  5. Fold the whites into the chocolate mixture and bake for 35 – 40 minutes or until the cake has risen and cracked and the top is no longer wobbly.
  6. Beat the cream until soft and then add rather vanilla and continue beating until the cream is firm but not stiff.
  7. Fill the crater of the cake with the cream and then dust the top with cocoa powder.

Flourless Chocolate Cake

Serves 6

This is a really simple and elegant dessert and one easy enough that it makes it into my remit; it’s not that I don’t love tackling and serving a great and complex dessert, though the main meal always takes priority for me.

And so this is where this dessert shines; it is quick, easy and looks like half the afternoon was given to it.

And it lasts a few days which makes it triply as good.


1 tsp instant coffee powder
¼ c boiling water
200gm butter, chopped
180hm dark chocolate, chopped
2 tbsp cocoa powder, sifted
4 eggs, separated
1 c caster sugar
2 c almond meal (ground almonds)
Cocoa powder, for dusting
Double cream and strawberries to serve


  1. Preheat the oven to 160c (180c if not fan forced).
  2. Grease a 6cm deep, 22cm round base spring-form cake pan. Line the base and sides with baking paper.
  3. Combine and stir the coffee powder and boiling water.
  4. Place the butter, chocolate, cocoa powder and coffee mixture in a medium saucepan over a low heat and stir continuously for about 3 minutes until combined and melted. Remove, transfer to a bowl and allow to cool slightly.
  5. Beat the egg yolks and sugar for five minutes until thick and set aside. Separately, beat the egg whites until soft peaks form.
  6. Add the chocolate mixture and almond meal to the egg yolk mixture. Combine and then gently fold in the egg white mixture.
  7. Pour into the pan and bake for 40 to 45 minutes and then allow to cool complete.
  8. Dust with the cocoa powder (or icing sugar) and serve with the strawberries and cream.