Chocolate Cloud Cake (Flourless)

Flourless chocolate cake is a favourite for Passover and perfect for those with wheat allegories. But it's also the fudgy, crisp-edged chocolate cake of our dreams - one we'd happily make any day of the week. This five-ingredient version is lovingly referred to as a chocolate cloud cake, as it gets its lofty height and crispy top from beaten egg whites. The extra step of whipping the egg whites makes for a truly spectacular flourless cake that everyone will love.

12 Tbsp. unsalted butter (1½ sticks), cut into pieces, plus more for coating the pan
12 oz dark chocolate, finely chopped (about 2¼ cups)
2 large eggs
4 large egg yolks
1 tsp. pure vanilla extract
1¼ cups granulated sugar, divided
4 large egg whites

To Serve:
whipped cream and berries (optional)

Preheat the oven to 350°F (175°C/155°C fan, Gas Mark 3). Arrange a rack in the middle of the oven and grease a 9" springform pan with butter.

Melt 1½ sticks unsalted butter and 12 oz finely chopped dark chocolate on the stovetop. Cook in a medium saucepan over medium heat, stirring with a spatula, until chocolate is mostly melted, about 3 minutes. Set aside to cool for 5 minutes.

Add 2 large eggs, 4 large egg yolks, 1 tsp. vanilla extract, and ¼ cup of the granulated sugar. Whisk to combine.

Place 4 large egg whites in a large bowl and use an electric hand mixer to beat on medium speed until foamy. With the mixer running, gradually beat in the remaining 1 cup granulated sugar. Continue to beat on medium-high speed until soft peaks form, about 8 minutes. (Alternatively, use a stand mixer, which will take 5-6 minutes.)

Stir 1/3 of the whipped whites into the chocolate mixture. Then gently fold the remaining egg whites into the chocolate mixture with a large spatula - swoop the spatula through the bottom of the bowl using the spatula to drag the chocolate mixture into the egg whites. Pour the batter into the prepared pan.

Bake until the cake is doubled in size, cracked, and the center is set, 35-40 minutes.

Let the cake cool for 10-15 minutes before releasing the sides of the pan. (As the cake cools, the top will shrink and crack.)

Let cool completely before serving. Top with whipped cream and berries, if desired.

Makes 8-10 servings.