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- Dish type
- Chocolate cake
This is a French chocolate cake recipe for a typical homemade chocolate cake in France - dense, dark and delicious. Excellent served with whipped cream, ice cream or, of course, on its own.
55 people made this
- 100g caster sugar
- 285g cooking chocolate
- 170g unsalted butter, cubed
- 2 teaspoons vanilla extract
- 5 eggs, separated
- 4 tablespoons sifted plain flour
- 1 pinch cream of tartar
- salt to taste
MethodPrep:25min ›Cook:1hr ›Extra time:1hr25min › Ready in:2hr50min
- Preheat the oven to 170 C / Gas 3. Generously grease a 23cm springform cake tin. Dust with a little sugar, and tap out the excess.
- Set aside 3 tablespoons of the sugar. Place the chocolate, butter and remaining sugar in a large, heavy-based pan. Cook over moderate heat until the chocolate and butter have melted, and the sugar has dissolved. Remove the pan from heat. Stir in vanilla, and leave the mixture to cool slightly.
- Beat the egg yolks into the chocolate mixture one at a time, beating well after each addition. Stir in the flour.
- In a large bowl, scrupulously clean and grease free, beat the 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. Beat 1/3 of the egg whites into the chocolate mixture, then carefully fold in the remaining whites. Carefully pour cake mixture into the prepared tin, and tap the tin gently to release air bubbles.
- Bake for about 45 minutes to 1 hour, until well risen and a skewer inserted into the centre of the cake comes out clean. If the cake appears to rise unevenly, rotate after 30 to 35 minutes. If the cake starts to crack or become too brown, place a piece of foil lightly over the top. Transfer the 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 the cake before it has completely cooled as this cake is very fragile.
Reviews & ratingsAverage global rating:(56)
Reviews in English (47)
I had to do a report on France for my Global Studies class and I decided to make this for everyone in the class. Everyone loved it! Also, I took it to my French teacher whom lived in France for 30 years and she said that indeed, it was French, and she wanted the recipe, as well as 4 other teachers!-16 Feb 2005
by your mom
I think this cake is great! Working as a pastry baker, I have made cakes like this before. The cake usually sinks in a little at the top after cooling. I like to fill the indention with whipped cream, freeze it overnight and then glaze with a melted ganache icing. Sooo elegant but still pretty easy.-05 Jan 2007