Cooking Tree's No-Oven White Chocolate Cloud Cake

Name: Cooking Tree's No-Oven White Chocolate Cloud Cake
Cook time: 260 min
Total time: 260 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 220g white couverture chocolate; 100g fresh cream (for heating); 220g fresh cream (cold); 35g egg white; 30g sugar

A soft no-oven dessert made by setting ganache, Swiss meringue, and fresh cream without an oven

4 hr 20 min Difficulty Easy Snacks & desserts

Main ingredients

white couverture chocolate fresh cream egg

Ingredients needed 4 servings

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white couverture chocolate fresh cream egg

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220g white couverture chocolate

100g fresh cream (for heating)

220g fresh cream (cold)

35g egg white

30g sugar

Recipe

Place 220g of white couverture chocolate and 100g of fresh cream for heating in a bowl, and microwave for about 40 seconds until completely melted to make a smooth ganache.
Pour 220g of cold fresh cream into a bowl and whip until stiff peaks form.
Put 35g of egg white and 30g of sugar in a bowl, place over a warm water bath, heat to 60–65℃, then whip to make a stiff Swiss meringue.
Gently fold the whipped cream into the chocolate ganache, then add the finished Swiss meringue and mix evenly until glossy.
Smoothly fill a parchment-lined mold with the batter, then freeze for at least 4 hours until firmly set.

Melt white chocolate and heated fresh cream to make ganache, and whip the fresh cream.
Make Swiss meringue by heating egg white and sugar over a water bath, then fold into the ganache and cream.
Fill a mold with the batter and freeze until set.

Cooking tips

It is important to heat the egg whites to 60–65℃ over a water bath for pasteurization and to ensure meringue stability.
After removing from the freezer, let it thaw slightly before slicing to achieve a smooth and beautiful cross-section.