Prep 20 mins
Cook 45 mins
This is one of the best chocolate cakes I have ever tasted (and I don't really like chocolate cakes that much!). It's dense but not too sweet so you can eat heaps of it if you like. It will keep in the fridge for a few days. This recipe comes from a book called "French food and cooking" by Carole Clements and Elizabeth Wolf-Cohen.
- 177.44 ml superfine sugar, plus some for sprinkling (I use caster sugar)
- 283.49 g semisweet chocolate, chopped (I use good quality dark chocolate)
- 177.44 ml unsalted butter, cut into pieces
- 9.85 ml vanilla extract
- 5 eggs, separated
- 59.14 ml flour, sifted
- 0.25 ml salt
- confectioners' sugar, for dusting (I use icing mixture)
- Preheat oven to 160C (325F). Generously butter a 9.5 inch (22cm) springform pan, then sprinkle with a little sugar and tap out the excess.
- Set aside 3 tbsp of the sugar. Place the chocolate, butter and remaining sugar in a heavy saucepan and cook over low heat until the chocolate and butter have melted and the sugar has dissolved. Remove the pan from the heat, stir in the vanilla extract and let the mixture cool slightly.
- Beat the egg yolks into the chocolate mixture (when cool - otherwise the eggs will cook), beating each in well, then sift in the flour.
- In a clean grease-free bowl, using an electric mixer, beat the egg whites slowly until they are frothy. Increase the speed, add the salt and continue beating until soft peaks form. Sprinkle over the reserved sugar and beat until the whites are stiff and glossy. Beat one third of the whites into the chocolate mixture (I use my electric mixer for this), then fold in the remaining whites (with a wooden spoon).
- Carefully pour the mixture into the pan and tap the pan gently to release any air bubbles.
- Bake the cake for about 35 to 45 minutes until well risen and the top springs back when touched lightly with a fingertip. (If the cake appears to rise unevenly, rotate pan after 20 to 25 minutes.) Transfer the cake onto a wire rack, remove the side of the pan and let cool completely. Remove the pan base, dust with confectioner's sugar and serve.
I've been making this for many years?.but top of cake separates and cracks ?.some tips?
I did not have superfine sugar so I just the sugar through a food processor till it was fine enough. This really was easy to put together. Certain members of my family do not care for sweets but they loved this. Thanks for posting it. I will for sure be making this again soon.
This is really the best french chocolate cake! it took only few minutes for my husband and guests to finish the whole cake!. It was really delicious and i was looking for a recipe like this for a long time!. As you said, it is chocolate rich but not overpowering, not too sweet, just perfect!. THANK YOU!