Saturday Morning Cooking Show

First up:  how to separate egg yolks if you're squeamish and kind of anal retentive and like screwing around with suction and plastic bottles. You know who you are. You were the kid that stuck the water bottle on your chin until it left a black bruise like a hickey.

Admit it.

Here is how you separate egg yolks if you're gorgeous and sexy and can really cook. Trust me.

Sorry about the stupid subtitles.

This recipe for Chocolate Cloud Cake is absolutely sinful, but I've always thought it should be named Chocolate Truffle Cake because the final result is a dense, soft intensely chocolate torte that has the texture of a gloriously rich truffle. I have been making this cake for years and there isn't a person on the planet that doesn't swoon and ask for the recipe. As a Brit, Nigella uses grams and centigrade and shit, like she thinks the rest of us just effortlessly cook that way. Sure.

Here is the recipe converted for Stupid 'Mericans, like you.

CHOCOLATE CLOUD CAKE

9 oz dark chocolate

9 TBSP butter

6 eggs

¾ cup sugar

Cointreau, Jack Daniels, Rum, Kahlua, whatever

Orange zest from one orange (Entirely optional. I normally use Jack Daniels and then just a bit of vanilla. If using Grand Marnier or Cointreau, the additional orange is lovely.)

Preheat oven to 350 F. Line bottom of springform pan with parchment paper.

Melt chocolate with butter. Let cool.

Separate four eggs, reserving yolks. Whip egg whites with ¼ cup sugar until stiff peaks form and whites are glossy.

In separate bowl, add remaining whole eggs to the four reserved yolks and beat in ½ cup sugar. Stir in liquor of choice (or vanilla, if desired). Stir in orange zest, if desired. Stir in cooled chocolate mixture. Fold in whites.

Pour into prepared springform pan. Bake for 35 – 40 minutes. Served chilled with sweetened whipped cream flavored with vanilla or liquor used in cake.