Looking for choc cake cave recipe filled with whipped topping.?

Question

I had a recipe, I think it was flourless, that needed a springform pan. It was chocolate, it puffed up and once it cooled it caved in. You would then fill the crater with whipped topping. Any one know of this recipe, I would love to have it back.

Chocolate Cloud Cake! That is it! Thanks! 10 points coming your way!

Answer 1

Chocolate Cloud Cake

This flourless cake is crammed with chocolate (use only the best) and rich with butter and will fall slightly as it cools. The center is filled with softly whipped cream and sprinkled with cocoa powder — intensity, then relief, in each bite.


convert Ingredients
CAKE
8 ounces best-quality bittersweet or semisweet chocolate, coarsely chopped
1/2 cup (1 stick) unsalted butter, cut into pieces, softened
6 large eggs: 2 whole, 4 separated
1 cup sugar
2 tablespoons cognac or Grand Marnier (optional)
Grated zest of 1 orange (optional)

WHIPPED CREAM TOPPING
1 1/2 cups heavy cream, well chilled
3 tablespoons confectioners' sugar
1 teaspoon pure vanilla extract
Unsweetened cocoa powder, for sprinkling


Method
1. Preheat the oven to 350°F (175°C). Line the bottom of an 8-inch springform pan with a round of wax paper; do not butter the pan. Melt the chocolate in a bowl set over hot water. Remove from the heat and whisk in the butter until melted; set aside.

2. In a bowl, whisk the 2 whole eggs and the 4 egg yolks with 1/2 cup of the sugar just until blended. Whisk in the warm chocolate mixture. Whisk in the optional cognac or Grand Marnier and the optional orange zest.

3. In another bowl, with an electric mixer, beat the 4 egg whites until foamy. Gradually add the remaining 1/2 cup sugar and beat until the whites form soft mounds that hold their shape but are not quite stiff. Stir about 1/4 of the beaten egg whites into the chocolate mixture to lighten it; gently fold in the remaining whites. Pour the batter into the pan; smooth the top.

4. Bake until the top of the cake is puffed and cracked and the center is no longer wobbly, usually 35 to 40 minutes. Do not over bake.

5. Cool the cake in the pan on a wire rack; the cake will sink as it cools, forming a crater with high sides.

6. At serving time, whip the cream with the confectioners' sugar and vanilla until not quite stiff. With a spatula, carefully fill the crater of the cake with the whipped cream, pushing it gently to the edges. Dust the top lightly with cocoa powder. Run the tip of a knife around the edges of the cake; carefully remove the sides of the pan and serve.


Yum Yum :-)

Answer 2

you may bypass to shops including purpose or Walmart and purchase a German Chocolate Cake combination from Betty Crocker. i recognize it is not made out of scratch, yet once you elect a recipe to be straight forward and easy, this ckae combination field is for you. The training are interior the back. was hoping this helped! (=

Answer 3

You might try allrecipes.com It's a great recipe website. It has just about any recipe you are looking for.

Answer 4

I think I saw that once on Paula Dean. Go to foodnetwork.com and do a search. Sorry, too tired to look it up for you.