After turning my tiny home kitchen into what could only be described as a chocolate cake testing lab—half a dozen recipes deep and more cocoa powder on the counter than I’d like to admit—I thought I had found the one (spoiler: Hershey’s back-of-the-box chocolate cake had the popular vote among my taste testers).
But old habits die hard and alas, during one of those late-night, too-many-tabs-open recipe dives, I stumbled upon a chocolate dessert so rich and so dramatically decadent that I knew I had to give it a try.
What is the cake? It’s the famous flourless chocolate “cloud” cake by Richard Sax, the late, great James Beard Award-winning chef and cookbook author of such books as Classic Home Desserts. One glance at Sax’s cake and its billowy, craggy surface and I was sold.
Get the recipe: Richard Sax’s Chocolate Cloud Cake
What is Richard Sax’s Chocolate Cloud Cake?
This isn’t just any chocolate cake. It’s a billowing, flourless beauty that’s made with whipped egg whites, which is the key to its cloud-like texture and evocative name. Reviewers online are swooning for this one: “AMAZING recipe. Made a day ahead and it was still delicious 4 days after making it, kept in the fridge. I froze some leftover portions with the cream on and it was amazing straight out of the freezer. I added 2 tbsp of Kahlua to the chocolate batter and it added a light kick. Will definitely be repeating this again,” said one enthusiastic fan.
Another fan declared, “Yes, I always make ahead of time, either the morning or the day before I serve it. Then I pile the center high with fresh whipped cream! A fabulous presentation!”
With all of these rave reviews, how could I not give it a try? And because this beauty is flourless, it’s also perfect for Passover—or any time you’re craving something dramatic, delicious and entirely unforgettable.
Related: The Popular $150 Chocolate Cake Recipe That’s Worth Every Penny
Ingredients You Need to Make Richard Sax’s Chocolate Cloud Cake
For the cake, you’ll need bittersweet chocolate, butter, eggs, sugar, orange zest and Cognac or Grand Marnier. For the whipped cream topping, you’ll need heavy cream, confectioners’ sugar, vanilla extract or vanilla paste and a dusting of cocoa powder or chocolate shavings to finish things off.
Related: Audrey Hepburn’s Simple Flourless Chocolate Cake is a Timeless Classic
Courtesy of Jessica Wrubel
How to Make Richard Sax’s Chocolate Cloud Cake
Start by melting chocolate and butter together, then whisk in egg yolks, sugar, Cognac and orange zest. Beat the egg whites with sugar until soft, glossy peaks form, and gently fold them into the chocolate mixture.
Pour the batter into a parchment-lined springform pan and bake at 350° for 35 to 40 minutes until the cake is puffed and cracked on top and the center resembles a thick pudding. Let the cake cool in the pan. As it cools, the cake will crack and collapse into itself, creating a glorious crater that becomes the perfect place for a pile of whipped cream.
Pile the whipped cream high into the center of the cooled cake and dust with cocoa or top with chocolate shavings. Slice and serve, storing any leftovers in the fridge for a deliciously mousse-y snack.
Related:I Made ‘The Best Chocolate Cake Recipe on The Internet’—And I Get Why It’s So Magical
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My Honest Thoughts About Richard Sax’s Chocolate Cloud Cake
Before this cake, my go-to flourless chocolate recipe was a hand-scribbled gem from a dear Parisian friend. But Richard Sax’s version changed everything for me. With its cloud-like texture and sunken middle, it’s darker, silkier and full of intrigue. Yes, it used more bowls and took longer to bake (about 50 minutes), but it was absolutely worth it. The result? A rich, fluffy center with crisp, chewy edges—like a chocolate soufflé and brownie had a love child. It’s not the prettiest cake, but its craggy, cracked charm proves that beauty truly lies in the breakdown.
Related: The Secret Ingredient for the Richest, Most Delicious Chocolate Cake
Tips for Making Richard Sax’s Chocolate Cloud Cake
- Choose your butter adventure. After reading the reviews, I used salted butter, even though the recipe calls for unsalted—and I stand by it. A little salt with my chocolate is always the right call.
- Don’t trust the wobble. The recipe says to pull it when the center is set, but my oven took a bit longer (reviewers also had this issue). The finished cake should be pudding-like in the middle but set on the edges.
- Do ahead. The cake base can be made ahead, but don’t add the whipped cream until you’re ready to serve.
Related: The Italian Way to Make Flourless Chocolate Cake 10x Better