Decadent Chocolate-Walnut Cloud Cake

1. Preheat Oven

Preheat your oven to 350°F (175°C).

2. Chop Walnuts

Coarsely chop 198 grams (7 ounces) of walnuts using a food processor, making sure they are evenly sized but not too fine.

3. Melt Chocolate

Melt 113.4 grams (4 ounces) of bittersweet chocolate in a double boiler or a heatproof bowl set over gently boiling water until it becomes smooth and shiny.

4. Beat Egg Yolks

In a large bowl, beat 6 large egg yolks, 59.15 milliliters (0.25 cups) of Spanish brandy or Cognac, and 150 grams (0.75 cups) of sugar until the mixture is well combined and slightly thickened.

5. Combine Chocolate and Walnuts

Once the chocolate has melted, mix it with the chopped walnuts using a fork, ensuring they are well coated.

6. Beat Egg Whites

In a separate large bowl, beat the 6 large egg whites with an electric mixer until stiff peaks form.

7. Fold Egg Whites

Gently fold the stiff egg whites into the egg yolk, chocolate, and walnut mixture, taking care not to deflate the air in the egg whites.

8. Bake Cake

Pour the batter into a greased and floured 10-inch springform cake pan, smoothing the top with a spatula. Bake the cake in the preheated oven for about 45 minutes, until it is firm to the touch.

9. Cool Cake

Allow the cake to cool completely in the pan.

10. Melt Chocolate for Topping

Melt 141.75 grams (5 ounces) of bittersweet chocolate in a double boiler or heatproof bowl over gently boiling water. Stir in 29.57 milliliters (2 tablespoons) of rum and let it cool slightly.

11. Prepare Whipped Cream

In a medium bowl, beat 295.74 milliliters (1.25 cups) of heavy cream until it forms stiff peaks.

12. Combine Topping

Fold the melted chocolate into the whipped cream, creating a smooth and luscious topping.

13. Finish Cake

Remove the cooled cake from the pan and spread the chocolate topping evenly over it. Your Decadent Chocolate-Walnut Cloud Cake is now ready to serve. Enjoy!