Full question
Can you advise what consistency should I aim for in step 4 of the Chocolate Cloud Cake, when whisking the eggs and sugar before adding the the chocolate and butter? Thanks!
Our answer
Nigella's Chocolate Cloud Cake (from NIGELLA BITES) is a flourless chocolate cake. The whisked egg whites provide the leavening in the cake and are whisked with sugar as this helps to stabilise the egg white foam.
Make sure that you use a clean bowl and whisk that are completely free of traces of grease otherwise the whites will not whisk properly. Whisk the whites until they are foamy then add the 100g caster sugar and continue whisking until the whites reach the soft peak stage. This is when they hold their shape and when you lift the whisk the peak of the whites flops over. If you whisk the whites and sugar until the mixture is very stiff then it becomes difficult to fold the meringue into the chocolate mixture evenly.
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