1/1 Photo of The Best French Chocolate Cake
1 hr 5 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.
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- 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)
- 1Preheat oven to 160C (325F). Generously butter a 9.5 inch (22cm) springform pan, then sprinkle with a little sugar and tap out the excess.
- 2Set 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.
- 3Beat the egg yolks into the chocolate mixture (when cool - otherwise the eggs will cook), beating each in well, then sift in the flour.
- 4In 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).
- 5Carefully pour the mixture into the pan and tap the pan gently to release any air bubbles.
- 6Bake 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.
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Nutritional Facts for The Best French Chocolate Cake
Serving Size: 1 (74 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 372.6
- Calories from Fat 280
- Total Fat 31.1 g
- Saturated Fat 18.7 g
- Cholesterol 142.3 mg
- Sodium 59.3 mg
- Total Carbohydrate 26.1 g
- Dietary Fiber 4.7 g
- Sugars 15.5 g
- Protein 7.2 g