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French Chocolate Cake

4

140 min

French Chocolate Cake

French Chocolate Cake Photo 1

Category

Cake Recipes

Time

140 min

Serving

12 persons

Calories

294

Rating

4.00★ (57)

Cuisine

French
Author: Victoria Buriak
This is a typical French homemade cake — dense, dark, and delicious. It is a European sponge cake, with a different texture than its American counterparts. It is excellent when dusted with confectioners' sugar and served with lightly sweetened whipped cream or a fruit coulis.

Ingredients

  • white sugar: 0.5 cup
  • squares semi-sweet chocolate: 10 piece (1 ounce)
  • unsalted butter: 0.75 cup (cubed)
  • vanilla extract: 2 tsp
  • eggs, separated: 5 piece
  • sifted all-purpose flour: 0.25 cup
  • dash cream of tartar: 1 piece
  • salt: (to taste)
  • confectioners' sugar, for dusting: 0.5 Tbsp

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 325 degrees F (165 degrees C). Generously grease a 9-inch springform cake tin. Dust with a little sugar, and tap out excess.
    French Chocolate Cake Photo 2
  2. Set aside 3 tablespoons of sugar. Place chocolate, butter, and remaining sugar in a large, heavy-based pan. Cook over moderate heat until chocolate and butter have melted, and sugar has dissolved. Remove the pan from heat. Stir in vanilla, and leave mixture to cool slightly.
    French Chocolate Cake Photo 3
  3. Beat egg yolks into chocolate mixture one at a time, beating well after each addition. Stir in flour.
    French Chocolate Cake Photo 4
  4. In a scrupulously clean, grease-free, and large bowl, beat egg whites until foamy. Add cream of tartar and salt, and beat to stiff peaks. Sprinkle reserved sugar over egg whites, and beat until stiff and glossy. Use a whisk or spatula to fold 1/3 of egg whites into chocolate mixture, then carefully fold in remaining whites. Carefully pour batter into the prepared tin, and tap the tin gently to release air bubbles.
    French Chocolate Cake Photo 5
  5. Bake until well risen and a skewer inserted into center of the cake comes out clean, for about 45 minutes to 1 hour. Check cake after 30 minutes; if cake appears to rise unevenly, rotate after 30 to 35 minutes. If cake starts to crack or become too brown, place a piece of foil lightly over top. Transfer cake to a wire cooling rack, and remove the sides of the springform tin. Cool completely, and then remove the base. Do not attempt to remove cake before it's completely cooled as this cake is very fragile.
    French Chocolate Cake Photo 6

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