Ingredients
3 Raw Eggs
1/2 Tsp of Baking Powder
1/5 Cup of Dark Chocolate Chunks
1/4 Cup of Heavy Cream
2 oz of Cream Cheese
1/2 Tsp of Baking Powder
1/5 Cup of Dark Chocolate Chunks
1/4 Cup of Heavy Cream
2 oz of Cream Cheese
Serving Size - 2 Pieces of Bread
Instructions
Step 1) Pre-heat the oven to 300 F
Step 2) In 2 bowls separate the egg whites and yolks from each other
Step 3) Pour the powder into the bowl with the egg whites and whisk it until a whipped cream like texture is formed
Step 4) Put the cream cheese into the bowl with egg yolks and mix until a smooth consistency is reached
Step 5) Using a spatula, pour small amounts of the yolk mixture into the egg whites, folding the mixture into itself
Step 6) You should use roughly half of the yolk mixture, repeating the above step until a light yellowish color is visible in the mixture
Step 7) Pour the mixture on the pan in small circular patterns, be sure to leave room between the each one
Step 8) Bake the pan in the oven for 20 minutes
Step 9) Once the designated time has elapsed remove the pan from the oven and allow the bread to cool for 4-5 minutes
Step 10) Refrigerate the cloud bread in the fridge for 3-4 hours to allow it to firm up
Step 11) In a blender combine the heavy cream and chocolate chunks then blend until a smooth consistency is reached
Step 12) After 3-4 hours have passed remove the bread from the fridge and drizzle the chocolate sauce on top
Step 2) In 2 bowls separate the egg whites and yolks from each other
Step 3) Pour the powder into the bowl with the egg whites and whisk it until a whipped cream like texture is formed
Step 4) Put the cream cheese into the bowl with egg yolks and mix until a smooth consistency is reached
Step 5) Using a spatula, pour small amounts of the yolk mixture into the egg whites, folding the mixture into itself
Step 6) You should use roughly half of the yolk mixture, repeating the above step until a light yellowish color is visible in the mixture
Step 7) Pour the mixture on the pan in small circular patterns, be sure to leave room between the each one
Step 8) Bake the pan in the oven for 20 minutes
Step 9) Once the designated time has elapsed remove the pan from the oven and allow the bread to cool for 4-5 minutes
Step 10) Refrigerate the cloud bread in the fridge for 3-4 hours to allow it to firm up
Step 11) In a blender combine the heavy cream and chocolate chunks then blend until a smooth consistency is reached
Step 12) After 3-4 hours have passed remove the bread from the fridge and drizzle the chocolate sauce on top