A slice of chocolate cake is always a good idea
regardless of the holiday, let's all eat more chocolate
Hello, foodie friends!! Welcome to the latest issue of Foodies Across the Pond! If you’re new here….so glad you’ve find our little corner of Substack!! And if you’re a regular visitor, we’re thrilled to welcome you back!
A tiny bit of news before we get into today’s Substack.
As you know, Jane and I write this newsletter together which means it’s usually in two parts……News from the UK Side of the Pond & News from the US Side of the Pond.
You may have noticed that Jane hasn’t chimed in with her news since December. She’s taking the first 3 months of 2025 off to focus on her health, and will be back in April….pinkie promise! She sends her love to all of you and can’t wait to return with loads of news and updates from the UK!
In the meantime, I promise to do my best to keep you entertained and hungry for news and recipes from the US Side of the Pond. I totally understand this is no small task, but I hope you’ll stick with me until Jane returns!
So let’s get to the topic of today’s newsletter…..chocolate and Valentine’s Day.
I’m not sure if Valentine’s Day is celebrated in the UK…..but it’s all pink hearts, roses and chocolates over here in the US today.
Maybe you celebrate today? Or maybe you celebrated Galentine’s Day yesterday with your best girlfriends? Or maybe you’re ordering takeout, eating chocolates and binge watching Shrinking solo?
However you’re spending today, and despite our feelings about Valentine’s Day (if there ever was a Hallmark holiday, this is the one!), I think we can all mutually agree on 2 things:
It’s Friday…..so it’s always worth celebrating the start of the weekend!
Chocolate is always a good idea……no matter the holiday, day of the week or your current mood.
And speaking of chocolate, I’ve got the most insanely delicious chocolate cake recipe for you — Chocolate Cloud Cake.
It’s also gluten free if you’re celiac or trying to eat less gluten.
As much as I’d love to take credit, it’s the genius creation of the late cooking instructor and writer, Richard Sax. I honestly can’t remember which cookbook I found the recipe in…..or it might have been a magazine….but I’ve made it so often I’ve practically memorized the recipe.
I say “cake” but it’s more like a decadent combination of cake and soufflé. Rich, intense chocolate flavor that’s lightened slightly by the addition of a copious amount of eggs.
And, yes, I do realize there’s an egg shortage in the US, but I promise if you trade eggs for a slice of this cake with your neighbor, you’ll find your entire neighborhood dropping eggs off at your house in the hopes they’ll get a slice, too.
And, me being me, there’s a dash of Grand Marnier. Lol….you’re probably not that surprised I’ve added a bit of liquor, right?
The Grand Marnier adds a delicate background of orange essence that, along with the fresh orange zest, adds a delicious additional layer of flavor to the cake and prevents it from becoming one dimensional.
A big bonus of this cake is the sunken center….If you’ve ever made a soufflé and panicked that the center would collapse before you could set it on the table, you’ll love that with this cake you want the center to collapse.
When you remove the cake from the oven, the center will slowly deflate, making the perfect surface to layer on mounds of whipped cream without worrying if the cream will slide off the cake and onto your table.
I’ve been known to double the amount of whipped cream, based on personal preference…..lol….so, don’t hold back if you love whipped cream, too!
Until next Friday……Happy weekend and Happy Baking!
xo
Lisa….and Jane, too!
Chocolate Cloud Cake
Ingredients
For the Cake:
8 ounces (225g) best-quality bittersweet chocolate, coarsely chopped (I use Ghirardelli or Schaffenberger)
1/2 cup (110g) unsalted butter, at room temperature and cut into 1-tablespoon pieces
6 large eggs
1 cup (200g) sugar
2 tablespoons cognac or Grand Marnier (you can leave this out, but I highly recommend adding it — I love using Grand Marnier)
Finely grated zest of 1 orange (about 1 tablespoon — this part is also optional, but I highly recommend leaving it in)
For the Whipped Cream
1 1/2 cups (355g) heavy cream, very cold
3 tablespoons confectioners’ sugar (powdered sugar will keep the whipped cream fluffy — don't use granulated)
1 teaspoon pure vanilla extract
Unsweetened cocoa powder and/or bittersweet chocolate shavings, for topping
Instructions
For the cake:
Heat the oven to 350°F (175°C), and place the rack in the center.
Line the bottom of an 9-inch (20cm) springform pan with parchment paper. (Do NOT butter the pan and parchment.)
Fill a saucepan about 1/4 way with water, and place on stove. Set a heatproof bowl OVER the saucepan, making sure the bottom of the bowl is NOT touching the water.
Add the chocolate to the bowl, and bring the water to a simmer. Gently whisk the chocolate occasionally to help it melt.
When the chocolate is melted, remove bowl from the heat and whisk the butter in until the mixture is lovely and smooth.
Take out 2 small bowls. Separate 4 of the eggs, placing 4 yolks in one bowl and 4 whites in the other bowl.
In a large bowl, whisk 2 whole eggs and the 4 egg yolks with 1/2 cup of the sugar just until combined.
Slowly whisk in the warm chocolate mixture into the egg mixture. And then whisk in the Cognac or Grand Marnier and the orange zest. Set aside.
In the bowl of a stand mixer, beat the 4 egg whites until foamy, about 2 minutes. You can also use a hand mixer, if you don't have a stand mixer.
Gradually add the remaining 1/2 cup sugar and beat until gorgeous glossy, soft peaks form that hold their shape but aren’t stiff, about 5 minutes more.
Very VERY gently fold about a quarter of the beaten egg whites into the chocolate mixture to lighten it. This is the magic, so go slowly and carefully. Add 1/4 of the beaten egg whites at a time, being sure to fully incorporate before adding more. You want to be sure you don't see any of the whites. Continue to gently fold until the mixture is a lovely shade of milk chocolate, making sure there aren't any white streaks.
Scrape the batter into the pan and smooth the top.
Set the pan on a rimmed baking sheet and bake until the top is puffed and cracked and the center is no longer wobbly, 35 to 40 minutes. Be careful not to bake the cake beyond this point.
Let the cake cool in the pan on a rack. Leave the cake in the springform pan.
The center of the cake will sink as it cools, forming a sort of crater—this is a good thing, so don't worry!
Let the cake cool completely.
If you're making this a day ahead, store the cake at room temperature, keeping it in the springform pan. Do not top with the whipped cream yet! You want to wait to add the whipped cream until right before serving the cake.
To make the whipped cream, whip the cream, confectioners’ sugar, and vanilla in a large bowl with a handheld mixer until soft—not stiff—peaks form.
Using a spatula, fill the sunken center of the cake with the whipped cream, swirling the cream to the edges of the crater. Dust the top lightly with cocoa powder.
Run the tip of a knife around the edge of the cake, carefully remove the sides of the pan, and cut into wedges to serve.
Store any leftovers airtight in the refrigerator— if, by some chance, there are any. Whenever I've made this, people are literally liking the plate to get at the last crumbs.