Chocolate Cloud Cake with Nut Cream and Rose Petals

Nov 14, 2017

Farmhouse news

Chocolate Cloud Cake with Nut Cream and Rose Petals

Extracted from Maggie’s Recipe for Life by Maggie Beer with Professor Ralph Martins.


350g good quality dark chocolate (70% cocoa solids), broken into pieces

50g unsalted butter

2 tbspn raw honey

10 free range eggs room temperature, separated

pinch sea salt flakes

to decorate organic, fresh rose petals (optional)

Nut Cream

200ml whipping cream

1/2 cup mint leaves finely chopped

100g pure nut butter


  1. Preheat the oven to 150C fan-forced. Grease and line 2 x 20 cm spring form tins.
  2. Melt the chocolate and butter together in a heatproof bowl placed over a saucepan of just-simmering water (dont let the bottom of the bowl touch the water). Remove from the heat, stir in the honey and set aside.
  3. In the bowl of an electric mixer, whisk the egg whites with a pinch of salt until stiff peaks form.
  4. In a separate bowl, whisk the 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 is important to work quickly and not let the chocolate butter mixture get cold or it will set.)
  5. Divide the batter between the prepared tins. Bake for 25 minutes or until a skewer withdraws clean. Remove from the oven and stand on a wire rack until completely cooled.
  6. To make the nut cream, beat the cream in a large bowl until stiff peaks form. In a separate bowl, combine the mint, nut butter and a small amount of the whipped cream. Gently fold in the remaining cream.
  7. To assemble, place one of the cakes on a serving plate and spread half the nut cream over the top, leaving a 2 cm border. Place the remaining cake on top and spread with the remaining cream. Scatter with rose petals, if using.

Recipe kindly provided byMaggie Beer.Extracted fromMaggies Recipe for Lifeby Maggie Beer with Professor Ralph Martins.

"To have a healthy old age you must act now, whether you are 30 or 50.

I have two great passions sharing my love of cooking delicious simple food and improving the health and nutrition of older people. I hope this cookbook does both but its not for old people, its for you.

My recipe for life is to have a healthy attitude to eating its all about balance, variety and choosing foods that give you the best chance of being in good health now and into your future. This is not a diet book its a way of life."- Maggie Beer

Maggie Beer and Professor Ralph Martins have teamed up to fight one of the most debilitating diseases of our later years. Based on the latest scientific research, Maggie has created more than 200 recipes that help provide the nutrients we need for optimum brain health. More than one million Australians are affected every day by Alzheimers or its impact on their family but the good news is that you can eat well to age well, from this moment on.

The proceeds from Maggies Recipe for Life will be shared between the Maggie Beer Foundation and the Lions Alzheimers Research Foundation.