Chocolate cloud cake with nut cream and rose petals
350g good quality dark chocolate (70% cocoa solids), broken into pieces
50g unsalted butter
2 tablespoons raw honey
10 free-range eggs, at room temperature, separated
pinch of sea salt flakes
organic fresh rose petals to decorate
200ml; whipping cream
½ cup mint leaves, finely chopped
100g pure nut butter
Preheat oven to 150°C. Grease and line 2 x 20cm springform tins.
Melt chocolate and butter together in a heatproof bowl placed over a saucepan of just-simmering water (don't let the bottom of the bowl touch the water). Remove from heat, stir in honey, and set aside.
In the bowl of an electric mixer, whisk egg whites with a pinch of salt until stiff peaks form. In a separate bowl, whisk egg yolks until thick and pale. Slowly whisk in the chocolate mixture until just combined. Fold in one third of the egg whites, then ever so lightly, fold in the remaining whisked whites. (It's important to work quickly and not let the chocolate butter mixture get cold or it will set).
Divide batter between the prepared tins. Bake for 25 minutes or until a skewer withdraws clean. Remove from oven and stand on a wire rack until completely cooled.
To make the nut cream, beat the cream in a large bowl until stiff peaks form. In a separate bowl, combine mint, nut butter and small amount of the whipped cream. Gently fold in the remaining cream.
To assemble place one of the cakes on a serving plate and spread half the nut cream over the top, leaving a 2cm border. Place the remaining cake on top and spread with the remaining cream. Scatter with rose petals.
Extracted from Maggie's Recipe for Life by Maggie Beer with Professor Ralph Martins, published by Simon & Schuster Australia, rrp $39.99. © Photography Dragan Radocaj