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In preparation for the holidays, I ve been on a mission for the past several weeks to develop a dessert with the texture of cookbook author Richard Sax s famous chocolate cloud cake but the flavor of a good hunk of gingerbread.
Before his death in 1995, Sax was a prolific food writer who co-wrote a monthly column for Bon Appetit and also contributed regularly to Harper s Bazaar, Gourmet, Food & Wine and Eating Well. His cloud cake is a flourless masterpiece, made by whipping egg whites with sugar into a stiff meringue and folding in melted chocolate and cocoa powder.
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The cake emerges from the oven with a craggy crust and a fallen, basin-like center that gets filled with cool whipped cream. For me, it s a casual dinner party go-to, because it s simple, decadent, naturally gluten-free (and that pile of whipped cream can hide a multitude of sins).