Maggie Beer’s chocolate cloud cake with nut cream and rose petals
“As the name implies, this cake should be as light as air. It’s a total chocolate fix, having so little else to keep it afloat … unless you count the 10 eggs of course. And if the chocolate element isn’t indulgent enough, consider the filling of nut butter and whipped cream. There are many lovely nut butters out there, but my favourite for this would have to be macadamia butter, to really push us over the edge! Luckily, life always seems to offer up plenty of reasons to celebrate,” writes Maggie Beer in her new book Maggie’s Recipes for Life.
Based on the latest scientific research and with the help of one of the world’s leading Alzheimer’s researchers Professor Ralph Martins, Maggie has created more than 200 recipes that help provide the nutrients we need for optimum brain health. The proceeds from the cookbook will be shared between the Maggie Beer Foundation and the Lions Alzheimer’s Research Foundation.
Serves: 10 – 12
Ingredients:
- 350 g good-quality dark chocolate (70% cocoa solids), broken into pieces
- 50 g unsalted butter
- 2 tablespoons raw honey
- 10 free-range eggs, at room temperature, separated
- Pinch of sea salt flakes
- Organic fresh rose petals, to decorate (optional)
For the nut cream
- 200 ml whipping cream
- ½ cup mint leaves, finely chopped
- 100 g pure nut butter
Method:
1. Preheat the oven to 150˚C fan-forced. Grease and line 2 x 20 cm spring form tins.
2. Melt the chocolate and butter together in a heatproof bowl placed over a saucepan of just-simmering 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 egg yolks until thick and pale. Slowly whisk in the chocolate mixture until just combined. Fold in one third of the egg whites, then ever so lightly, fold in the remaining whisked whites. (It is important to work quickly and not let the chocolate butter mixture get cold or it will set.)
5. Divide the batter between the prepared tins. Bake for 25 minutes or until a skewer withdraws clean. Remove from the oven and stand on a wire rack until completely cooled.
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.
Note: The good news is that dark chocolate is rich in polyphenol antioxidants, particularly catechins and procyanidins, and these have antioxidant and anti-inflammatory properties that are good for your blood vessels. Chocolate also provides some iron, manganese and magnesium.
This is an extract from Maggie’s Recipe for Life by Maggie Beer with Professor Ralph Martins, published by Simon & Schuster Australia, RRP $39.99. Photo credit: Dragan Radocaj