Cakes Archives - Lion's Bread https://www.lionsbread.com/category/cakes/ everyday artisan baking Fri, 30 May 2025 01:49:49 +0000 en-US hourly 1 https://www.lionsbread.com/wp-content/uploads/2017/03/L-1-150x150.png Cakes Archives - Lion's Bread https://www.lionsbread.com/category/cakes/ 32 32 The Blueberry Cheesecake https://www.lionsbread.com/the-blueberry-cheesecake/ Fri, 30 May 2025 01:49:49 +0000 https://www.lionsbread.com/?p=6563 the ultimate Blueberry Cheesecake – creamy, dreamy, and totally foolproof, this cheesecake won’t crack and has the perfect ratios! *This post contains affiliate links – thank you for supporting the brands that make Lion’s Bread possible! Why will you love this Cheesecake? I’m so glad you asked! There are 3 main reasons: It has the...

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the ultimate Blueberry Cheesecake – creamy, dreamy, and totally foolproof, this cheesecake won’t crack and has the perfect ratios!

*This post contains affiliate links – thank you for supporting the brands that make Lion’s Bread possible!

Why will you love this Cheesecake?

I’m so glad you asked! There are 3 main reasons:

  1. It has the perfect filling to crust ratio. Here, we get the sandy buttery graham cracker crust equally as much as the lemony vanilla bean filling. Here, I made *slightly* less filling, and *slightly* more crust for the perfect balance of both.
  2. The CRUST! I LOVE a sandy buttery graham cracker crust. Oftentimes, cheesecake crust is a little gooey and sad, and boring. Not today! I melt the butter and cook it for a few extra minutes until it is toasty and browned and nutty, which adds lovely caramel notes of flavor. Next, I add a bit of Coffee Hawaii spice blend and cinnamon that has notes of ginger and cloves as well. Finally, plenty of salted butter and an extra pinch of salt. Trust me, the salt balances everything out, and elevates the flavors SO much.
  3. The jammy lemon blueberry sauce PLUS fresh blueberries. This may seem redundant but the fresh blueberries really lighten up the cake, and the lemon blueberry sauce is a lovely tart punch to balance the lush creamy cheesecake filling.

Want more tried and true delicious sweet recipes? Check out:

Pavlova with Berries and Cream

Fresh Peach and Blackberry Cake

Raspberry and Pistachio Layer Cake

How to make the BEST Blueberry Cheesecake:

  • Preheat the oven to 375 degrees F. Spray a 9” springform pan with nonstick cooking spray. Set aside.
  • In a food processor, pulse the graham crackers until they are finely ground. Add the crumbs to a medium size bowl, then add the coffee hawaij spice blend, ground cinnamon, sugar, kosher, and melted butter. Stir to combine until all of the graham cracker crumbs are coated in the melted butter. The texture should feel like wet sand.
  • Pour the crumb mixture into the prepared springform pan. Use the bottom of a juice glass or a measuring cup to pack down the crumbs into an even layer on the bottom and about 1.5” up the sides of the pan. Bake the crust for 10-12 minutes at 375 degrees until toasty and deeply golden brown. Let cool while you prepare the cheesecake filling.

Tips for a Cheesecake that Won’t Crack

*Always make sure your ingredients are at room temperature. Cream cheese, eggs, and sour cream won’t incorporate properly unless they are room temp.
*Minimize mixing after adding the eggs. Overmixing introduces air, which can lead to cracks. Mix on low speed just until incorporated—some pros even stir in eggs by hand at the end.
*Chill the cheesecake for at least 12 hours after baking. This helps the structure set and allows the flavors to deepen.

Fuss Free Cheesecake Baking Instructions

  • Lower the oven temperature to 300 degrees F.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the room temperature cream cheese and the granulated sugar. Beat on medium speed until well combined. Add the yogurt and the eggs, one at a time, gently mixing between each addition. We don’t want to add more air to the filling by whipping it too fast. Add the pure vanilla extract, kosher salt, lemon zest, lemon juice, and flour. Mix on low until just combined.
  • Remove the bowl from the mixer, and coat the fresh blueberries in the 2 tablespoons of flour. Pour the blueberries into the cheesecake filling bowl, and use a rubber spatula to gently fold the blueberries in.
  • Pour the cheesecake filling into the baked and cooled crust. Carefully place the cheesecake into the 300 degree oven and bake for 55-60 minutes until the cake is barely set, but still jiggly in the center. Turn the oven off, and crack the oven door open 2-3 inches. Leave the cake to cool in the oven for 1 hour. Then refrigerate the cheesecake for at least 8 hours or overnight.
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ingredients

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use a glass to tamp down the crust in an even layer

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this crust is heavenly all on its own

Cheesecakes need tart saucy fruit!

  • Heat the blueberry jam in a small saucepan over low heat. Add the lemon juice to the pan, and whisk until the jam is thin and saucy. Remove from the heat and allow to cool for 10 minutes. 
  • Remove the cake from the springform pan by inserting a knife straight down the sides, between the can and the pan to release the crust, working your way around the perimeter of the pan. Place the cake on a serving platter, and pour the blueberry sauce on top, spreading it out in an even layer. Add the fresh blueberries and edible flowers on top. Enjoy!

BAKING TOOLS I USE AND LOVE

You NEED a 9″ Springform pan for this recipe, and here is the ONE I LOVE.

Here are just a few tools that make baking delicious Cheesecakes much easier and more fun, and I’ve linked them all for you here!

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  • IF YOU LOVE IT, SHARE IT!

    If you make this show stopping Blueberry Cheesecake (and you should!), please tag me on Pinterest or Instagram so I can see! I love to scroll through stories and see what y’all are making.

    And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3

    Without further ado, here is THE Blueberry Cheesecake recipe! Be sure to save this recipe and Pin It to your favorite Cake recipe board!

Happy Baking xoxo LeAnne

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Print

The Blueberry Cheesecake

the ultimate Blueberry Cheesecake - creamy, dreamy, and totally foolproof, this cheesecake won't crack and has the perfect ratios!
Course Dessert
Cuisine American
Keyword blueberries, Cheesecake
Prep Time 30 minutes
Cook Time 1 hour
Servings 1 9" cheesecake
Author LeAnne Yaakubov

Equipment

  • 1 9 inch springform pan

Ingredients

For the crust:

  • 15 graham crackers crushed
  • ½ teaspoon Coffee Hawaij spice blend
  • 1 teaspoon ground cinnamon
  • 1 tablespoon sugar
  • Pinch of kosher salt
  • 8 tablespoons salted butter melted

For the cheesecake filling:

  • 24 ounces full fat cream cheese at room temperature (3 packs)
  • ½ cup full fat plain greek yogurt or sour cream at room temperature
  • 1 cup granulated sugar
  • 3 large eggs at room temperature
  • 1 tablespoon pure vanilla extract
  • ½ teaspoon kosher salt
  • 1 heaping tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons all purpose flour
  • 1 cup fresh blueberries coated in 1 tablespoon all purpose flour

Blueberry Topping:

  • 1 cup blueberry jam
  • 2 tablespoons lemon juice
  • 1 pint fresh blueberries for topping
  • Edible flowers optional

Instructions

  • Preheat the oven to 375 degrees F. Spray a 9” springform pan with nonstick cooking spray. Set aside.
  • In a food processor, pulse the graham crackers until they are finely ground. Add the crumbs to a medium size bowl, then add the coffee hawaij spice blend, ground cinnamon, sugar, kosher, and melted butter. Stir to combine until all of the graham cracker crumbs are coated in the melted butter. The texture should feel like wet sand.
  • Pour the crumb mixture into the prepared springform pan. Use the bottom of a juice glass or a measuring cup to pack down the crumbs into an even layer on the bottom and about 1.5” up the sides of the pan. Bake the crust for 10-12 minutes at 375 degrees until toasty and deeply golden brown. Let cool while you prepare the cheesecake filling.
  • Lower the oven temperature to 300 degrees F.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the room temperature cream cheese and the granulated sugar. Beat on medium speed until well combined. Add the yogurt and the eggs, one at a time, gently mixing between each addition. We don’t want to add more air to the filling by whipping it too fast. Add the pure vanilla extract, kosher salt, lemon zest, lemon juice, and flour. Mix on low until just combined.
  • Remove the bowl from the mixer, and coat the fresh blueberries in the 2 tablespoons of flour. Pour the blueberries into the cheesecake filling bowl, and use a rubber spatula to gently fold the blueberries in.
  • Pour the cheesecake filling into the baked and cooled crust. Carefully place the cheesecake into the 300 degree oven and bake for 55-60 minutes until the cake is barely set, but still jiggly in the center. Turn the oven off, and crack the oven door open 2-3 inches. Leave the cake to cool in the oven for 1 hour. Then refrigerate the cheesecake for at least 8 hours or overnight.
  • Heat the blueberry jam in a small saucepan over low heat. Add the lemon juice to the pan, and whisk until the jam is thin and saucy. Remove from the heat and allow to cool for 10 minutes.
  • Remove the cake from the springform pan by inserting a knife straight down the sides, between the can and the pan to release the crust, working your way around the perimeter of the pan. Place the cake on a serving platter, and pour the blueberry sauce on top, spreading it out in an even layer. Add the fresh blueberries and edible flowers on top. Enjoy!

The post The Blueberry Cheesecake first appeared on Lion’s Bread Blog.

The post The Blueberry Cheesecake appeared first on Lion's Bread.

]]> Marbled Chocolate Meringue Cake https://www.lionsbread.com/marbled-chocolate-meringue-cake/ https://www.lionsbread.com/marbled-chocolate-meringue-cake/#comments Fri, 04 Apr 2025 18:57:14 +0000 https://www.lionsbread.com/?p=6438 A rich, flourless chocolate cake marbled with vanilla meringue and topped with amaretto-soaked berries. Once baked, the meringue is crispy on top and marshmallowy in the center. I’ve made this showstopping cake for my family for years, and it’s the perfect modern take on the traditional flourless chocolate cake. Making Passover desserts can be tricky,...

The post Marbled Chocolate Meringue Cake appeared first on Lion's Bread.

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A rich, flourless chocolate cake marbled with vanilla meringue and topped with amaretto-soaked berries. Once baked, the meringue is crispy on top and marshmallowy in the center. I’ve made this showstopping cake for my family for years, and it’s the perfect modern take on the traditional flourless chocolate cake. Making Passover desserts can be tricky, but this one is pretty foolproof and also travels well.

*this recipe was developed in partnership with Crate & Barrel. As always, all opinions are my own. Thank you for supporting the brands that make Lion’s Bread possible.

Want more Delicious Passover Recipes? Check out:

Almond Lemon Ricotta Pancakes

Flourless Double Chocolate Brownies with Roasted Hazelnuts

Meal Prep: Passover Edition

Step-by-Step How to make Marbled Chocolate Meringue Cake

  1. Preheat the oven to 350°F. With 2 tablespoons of softened butter, lightly coat a 9-inch round cake pan.
  2. To make the flourless chocolate cake, fill a small saucepan with 1 inch of water and set over medium heat. Place the butter, chocolate and espresso powder in a medium size heatproof bowl and set on top of the simmering water to melt slowly. When the chocolate is almost melted, remove the bowl from heat and stir until mixture is smooth. Transfer the melted chocolate mixture to a large mixing bowl and allow to cool for 5 minutes.
  3. Add the egg yolks, almond flour and vanilla extract to the cooled chocolate mixture and whisk well to combine.
  4. To make the meringue, whip the egg whites with ½ teaspoon kosher salt in a stand mixer on medium-low speed. When the egg whites are frothy, slowly add the sugar to the bowl.
  5. Increase mixer speed to medium and whisk until the meringue is thick and glossy with stiff peaks, about 5 minutes.
  6. Add ¾ of the glossy meringue to the bowl with the chocolate mixture. Use a rubber spatula to gently fold the meringue into the chocolate until lightened in color and there are no streaks of chocolate left.
  7. Add the remaining reserved meringue to the bowl, and fold it in, until it marbles throughout, leaving a few streaks of chocolate and meringue.
  8. Carefully pour the cake batter into the prepared cake pan in an even layer, gently smoothing the top with an offset spatula. Bake the cake for 1 hour until puffy and crispy on top. As the cake cools, it will collapse slightly in the center.
  9. To make the amaretto-soaked berries, combine the berries, amaretto, vanilla extract, sugar and lemon juice in a medium bowl. Stir to coat the berries with the sugar and liqueur. Serve with the cooled cake.

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Pro Baking Tips from LeAnne

  • A cake tester won’t come out clean – that’s fine! Check the center of the cake using a thin wooden skewer or toothpick. There should be moist crumbs on it, as the cake continues to set up as it cools.
  • Always remember to prepare your cake pan! Use about 2 tablespoons of softened butter to coat the bottom and sides of the cake pan.
  • Fold and mix in 3/4 of the beaten egg whites using a rubber spatula to really lighten up the chocolate mixture, until fully incorporated. To achieve the beautiful marbling, very gently fold in the remaining egg whites, leaving plenty of streaks throughout.
  • Allow the cake to cool completely before serving. It will have a crispy crackly top, and a fudgy and almost marshmallow-y center.
  • Make the amaretto soaked berries ahead! They need at least 1 hour to macerate and get syrupy.

BAKING TOOLS I USE AND LOVE

Here are just a few tools that I can’t live without in the kitchen, and I’ve linked them all for you here!

Ingredients

great dark chocolate – since the chocolate is the star of the show, use the best quality chocolate that you can source. Some of my favorite brands are Schaffer Berger, Valrhona, and Lindt. I go with 70% cacao for the richness and complexity of flavor.

espresso powder – you need it! a tiny bit of espresso goes a long way to enhance the flavor of the chocolate. It doesn’t read “coffee,” it just reads “more chocolate-y.”

unsalted butter- I always prefer to use real grass fed butter in my recipes for the flavor and richness, but if you’re looking for a dairy free substitute, you can absolutely use vegan butter.

large eggs – always always always use pasture raised organic eggs, or better yet farm fresh eggs if you can! Their vibrant orange yolks are richer in flavor and nutrients.

fresh berries – for this recipe, I’m using a mixture of raspberries, blackberries, and blueberries, but you absolutely substitute your favor berries here.

kosher salt – all dessert recipes, and especially chocolate desserts recipes, need salt! Kosher salt balances out and enhances the flavors in this marbled chocolate meringue cake. I use Morton’s brand, but if you’re using Diamond Crystal, add an additional 1/4 teaspoon of salt.

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If you make this gorgeous Marbled Chocolate Meringue Cake please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you.

Enough of the chitchat, here’s the recipe for my fan-favorite Marbled Chocolate Meringue Cake! Be sure to save this recipe and Pin It to your Cake boards on Pinterest!

Happy Baking xo LeAnne

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THE RECIPE

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Print

Marbled Chocolate Meringue Cake

Course Dessert
Cuisine European
Keyword chocolate cake, flourless, gluten free, meringue, passover
Prep Time 30 minutes
Cook Time 1 hour
Servings 10 people
Author LeAnne Yaakubov

Equipment

  • 1 9" cake pan

Ingredients

Flourless Chocolate Cake:

  • 8 ounces good-quality dark chocolate chopped, 226g
  • 6 tablespoons unsalted butter or vegan butter 85g
  • ½ teaspoon espresso powder
  • 5 large eggs separated
  • ½ cup almond flour 55g
  • 1 teaspoon vanilla extract
  • ½ teaspoon kosher salt
  • ¾ cup granulated sugar 150g

Amaretto-Soaked Berries:

  • 1 pint raspberries 340g
  • 1 pint blackberries 340g
  • 1 pint blueberries 340g
  • 2 tablespoons amaretto liqueur 30g
  • 1 teaspoon vanilla extract
  • 1 tablespoon granulated sugar
  • 2 teaspoons freshly squeezed lemon juice

Instructions

  • Preheat the oven to 350°F. Butter a 9-inch round cake pan.
  • To make the flourless chocolate cake, fill a small saucepan with 1 inch of water and set over medium heat. Place the butter, chocolate and espresso powder in a heatproof bowl and set on top of the simmering water to melt slowly. When the chocolate is almost melted, remove the bowl from heat and stir until mixture is smooth. Transfer the melted chocolate mixture to a large mixing bowl and allow to cool for 5 minutes.
  • Add the egg yolks, almond flour and vanilla extract to the cooled chocolate mixture and whisk well to combine.
  • To make the meringue, whip the egg whites with ½ teaspoon kosher salt in a stand mixer on medium-low speed. When the egg whites are frothy, slowly add the sugar to the bowl.
  • Increase mixer speed to medium and whisk until the meringue is thick and glossy with stiff peaks, about 5 minutes.
  • Add ¾ of the glossy meringue to the bowl with the chocolate mixture. Use a rubber spatula to gently fold the meringue into the chocolate until lightened in color and there are no streaks of chocolate left.
  • Add the remaining reserved meringue to the bowl, and fold it in, until it marbles throughout, leaving a few streaks of chocolate and meringue.
  • Carefully pour the cake batter into the prepared cake pan in an even layer, gently smoothing the top with an offset spatula. Bake the cake for 1 hour until puffy and crispy on top. As the cake cools, it will collapse slightly in the center.
  • To make the amaretto-soaked berries, combine the berries, amaretto, vanilla extract, sugar and lemon juice in a medium bowl. Stir to coat the berries with the sugar and liqueur. Serve with the cooled cake.

The post Marbled Chocolate Meringue Cake first appeared on Lion’s Bread Blog

The post Marbled Chocolate Meringue Cake appeared first on Lion's Bread.

]]> https://www.lionsbread.com/marbled-chocolate-meringue-cake/feed/ 4 Chocolate Amaro Cloud Cake https://www.lionsbread.com/chocolate-amaro-cloud-cake/ Thu, 30 Jan 2025 03:23:24 +0000 https://www.lionsbread.com/?p=6077 light, dreamy, and decadent all at once – this Chocolate Amaro Cloud Cake is absolutely divine and deserves to be shared with people you love! *This post may contain affiliate links. This means that a small portion of the profit supports Lion’s Bread at no extra cost to you. Thank you for continually supporting the...

The post Chocolate Amaro Cloud Cake appeared first on Lion's Bread.

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light, dreamy, and decadent all at once – this Chocolate Amaro Cloud Cake is absolutely divine and deserves to be shared with people you love!

*This post may contain affiliate links. This means that a small portion of the profit supports Lion’s Bread at no extra cost to you. Thank you for continually supporting the brands that make Lion’s Bread possible.

There are two reasons that I often make this cake for dinner parties with friends that I really love. First, it’s an absolute smoke show of a cake! A real show stopper. Second, you’ve got the perfect balance of creamy and crispy, decadent and light, sweet and tart.

I’m always chasing that perfect balance of flavors and textures, and let me tell you, she’s got it all. 

So, there are a few technical elements in the preparation of this cake, but don’t let them intimidate you. Follow my pro tips below, and you’ll be slicing into a piece of Chocolate Cloud Cake heaven in no time.

Pro Baking Tips for the Best Cloud Cake

  1. Let the melted chocolate cool slightly before adding it to the egg yolks – it should be a warm room temperature. Eggs can be temperamental, and if you add hot chocolate to eggs, you’ll end up with scrambled chocolate eggs. 
  2. For this recipe, we are beating egg whites and sugar until they are fluffy and glossy soft peaks. Next, we’re scooping out about 1/3 of the meringue like egg whites, and gently mixing them into the chocolate mixture to lighten it up. This portion of the egg whites will deflate a bit, but that’s ok! We are sacrificing a bit of the airy egg whites for the greater good and lightness of the chocolate mixture. After the chocolate has been significantly lightened up, then we’ll add the rest of the egg whites and verrrry gently fold them in, preserving as much airy volume as we can. 
  3. Be sure to place the cake pan on a rimmed baking sheet to make transferring it to the oven easier. Be sure to bake the cake until it is just set. A toothpick will not come out clean, rather will have some moist crumbs on it. The cake will continue to cook and set up after you remove it from the oven, Allow the cake to cool completely at room temperature before serving. Last but not least, run a paring knife around the perimeter of the cake to release it from the pan. Then gently remove the cake from the springform pan ring.

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Want more delicious chocolate recipes? Check out:

Ingredients

grass fed butter – this is a really rich chocolate cake, and it has a fudge-like texture from the significant amount of grass fed butter. My go-to butter in all of my recipes is Kerrygold. I love the high butter fat content, and the incredible flavor that it has. Great butter will absolutely elevate all of your bakes!

granulated sugar – we’re dividing the sugar into three different elements int his recipe: with the egg yolks, egg whites, and in the soft whipped cream. I like to use a less refined granulated sugar like Domino Golden Sugar because it has caramel notes that go really well with the chocolate.

great quality semi sweet chocolate – since the chocolate is the star of the show, go for the highest quality chocolate that you can source! We’re looking for at least 60% cacao to get that delicious complex dark chocolate flavor. Some of my favorite brands are Schaffer Berger, Valrhona, and Lindt. 

espresso powder – this might surprise you, but the espresso powder is such a key element in the recipe! A little bit of coffee flavor actually makes the chocolate taste more chocolate-y! You can use ground espresso or instant coffee, either works.

amaro liqueur – this delicious, slightly bitter liqueur is the perfect pairing with the sweet chocolate. It’s amore grown-up flavor that I really love, but if you don’t feel free to substitute it with another liqueur.

unbleached all purpose flour – I really like to weigh my flour using a kitchen scale. So often people measure flour by volume (cups) differently, and it really changes the final product. I use unbleached all purpose flour from King Arthur Baking Company for all of my bakes. I love how the flour delivers consistent, professional results, and the company is employee owned.

How to Make Chocolate Amaro Cloud Cake

  • Line a 9-inch springform pan with parchment paper, and spray the sides of the pan well with nonstick cooking spray. Set aside.
  • Preheat the oven to 350 degrees F. 
  • Divide the eggs, place the yolks into a small bowl, and the whites into the bowl of a stand mixer. Set aside.
  • Fill a small saucepan with 1 inch of water, and place over medium heat. Bring the water to a simmer. Place the chopped chocolate in a medium size heat proof mixing bowl, and place the bowl on top of the pan with simmering water. Be sure that the bottom of the bowl is not touching the water. Slowly melt the chocolate, stirring occasionally. Remove the bowl from the heat as soon as most of the chocolate has melted, and continue to whisk until the chocolate is smooth.
  • Add the butter and the espresso powder to the chocolate mixture, and whisk to combine. 
  • Next, combine the room temperature egg yolks, ½ cup of the granulated sugar, and kosher salt in a separate large mixing bowl. Whisk well, then add the amaro liqueur to the egg mixture. Stir to combine thoroughly.
  • Pour the melted chocolate into the bowl with egg yolks and sugar, and whisk well, until there are no streaks of chocolate.
  • Whisk the egg whites in the stand mixer on medium speed for 2 minutes, until the whites are frothy and lightened up. With the mixer on medium speed, slowly stream in the remaining ½ cup of granulated sugar. Beat the egg whites and sugar until glossy soft peaks form, this should take about 5 minutes, and the mixture will look like meringue.
  • Add ⅓ of the egg white mixture to the bowl of chocolate, and whisk gently until completely combined. This will lighten up the chocolate. Add the remaining meringue mixture to the bowl of chocolate, and use a rubber spatula to gently fold the egg whites into the chocolate. Be careful not to deflate the egg whites. Pour the cake batter into the prepared baking pan, and smooth the top with an offset spatula.
  • Place the cake pan on a rimmed baking sheet to make transferring it to the oven easier. Bake the cake for 35-40 minutes until the center is just set. Allow the cake to cool completely at room temperature before serving. Run a paring knife around the perimeter of the cake to release it from the pan. Then gently remove the cake from the springform pan ring.
  • Meanwhile, make the soft whipped cream. To the bowl of a stand mixer fitted with the whisk attachment, add 1 cup cold heavy cream, 2 tablespoons granulated sugar, 1 teaspoon of pure vanilla extract, and a pinch of kosher salt. Whisk on medium speed until soft peaks begin to form. Pour the soft whipped cream on top of the cake, and top with plenty of fresh raspberries.

Helpful Tools that I use every day

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If you make this gorgeous Chocolate Amaro Cloud Cake, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3

Without further ado, here is my show stopping Chocolate Amaro Cloud Cake! Be sure to save this recipe and Pin It to your Cakes Pinterest board!

Happy Baking xo LeAnne

The recipe

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Print

Chocolate Amaro Cloud Cake

decadent and fudgy dark chocolate cake topped with soft whipped cream and sweet raspberries
Course Dessert
Cuisine American
Keyword chocolate, chocolate cake, fudge, raspberries
Prep Time 40 minutes
Cook Time 44 minutes
Servings 10 people
Author LeAnne Yaakubov

Equipment

  • 1 9" springform pan

Ingredients

  • 12 tablespoons, 168 g unsalted grass fed butter cut into tablespoon-size pieces
  • 1 cup, 210 g plus 2 tablespoons granulated sugar divided
  • 9 ounces, 255 g high quality semisweet chocolate chopped finely
  • 1 teaspoon, 2 g espresso powder or instant coffee
  • 5 large eggs at room temperature
  • 2 ½ tablespoons Amaro liqueur
  • 1 teaspoon vanilla extract
  • 1 teaspoon kosher salt
  • ¼ cup, 30 g unbleached all purpose flour
  • 1 cup, 240 g heavy whipping cream very cold
  • 2 tablespoons granulated sugar
  • 1 teaspoon pure vanilla extract
  • a pinch of kosher salt

Instructions

  • Line a 9-inch springform pan with parchment paper, and spray the sides of the pan well with nonstick cooking spray. Set aside.
  • Preheat the oven to 350 degrees F.
  • Divide the eggs, place the yolks into a small bowl, and the whites into the bowl of a stand mixer. Set aside.
  • Fill a small saucepan with 1 inch of water, and place over medium heat. Bring the water to a simmer. Place the chopped chocolate in a medium size heat proof mixing bowl, and place the bowl on top of the pan with simmering water. Be sure that the bottom of the bowl is not touching the water. Slowly melt the chocolate, stirring occasionally. Remove the bowl from the heat as soon as most of the chocolate has melted, and continue to whisk until the chocolate is smooth.
  • Add the butter and the espresso powder to the chocolate mixture, and whisk to combine.
  • Next, combine the room temperature egg yolks, ½ cup of the granulated sugar, and kosher salt in a separate large mixing bowl. Whisk well, then add the amaro liqueur to the egg mixture. Stir to combine thoroughly.
  • Pour the chocolate into the bowl with egg yolks and sugar, and whisk well, until there are no streaks of chocolate.
  • Whisk the egg whites in the stand mixer on medium speed for 2 minutes, until the whites are frothy and lightened up. With the mixer on medium speed, slowly stream in the remaining ½ cup of granulated sugar. Beat the egg whites and sugar until glossy soft peaks form, this should take about 5 minutes, and the mixture will look like meringue.
  • Add ⅓ of the egg white mixture to the bowl of chocolate, and whisk gently until completely combined. This will lighten up the chocolate. Add the remaining meringue mixture to the bowl of chocolate, and use a rubber spatula to gently fold the egg whites into the chocolate. Be careful not to deflate the egg whites. Pour the cake batter into the prepared baking pan, and smooth the top with an offset spatula.
  • Place the cake pan on a rimmed baking sheet to make transferring it to the oven easier. Bake the cake for 35-40 minutes until the center is just set. Allow the cake to cool completely at room temperature before serving.
  • Meanwhile, make the soft whipped cream. To the bowl of a stand mixer fitted with the whisk attachment, add 1 cup cold heavy cream, 2 tablespoons granulated sugar, 1 teaspoon of pure vanilla extract, and a pinch of kosher salt. Whisk on medium speed until soft peaks begin to form. Pour the soft whipped cream on top of the cake, and top with plenty of fresh raspberries.

The post Chocolate Amaro Cloud Cake first appeared on Lion’s Bread Blog

The post Chocolate Amaro Cloud Cake appeared first on Lion's Bread.

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