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.
Get the recipe: Richard Sax’s Chocolate Cloud Cake
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!”
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Ingredients You Need to Make Richard Sax’s Chocolate Cloud Cake
Related: Audrey Hepburn's Simple Flourless Chocolate Cake is a Timeless Classic
Ingredients for Richard Sax's Cloud cakeCourtesy of Jessica Wrubel
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.
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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.
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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
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