French Chocolate Cake

French Chocolate Cake

41

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

Ingredients

2 h 20 m servings 294 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 294 kcal
  • 15%
  • Fat:
  • 21.1 g
  • 32%
  • Carbs:
  • 24.3g
  • 8%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 31 mg
  • 1%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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 the excess.
  2. 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 the vanilla, and leave the mixture to cool slightly.
  3. Beat the egg yolks into the chocolate mixture one at a time, beating well after each addition. Stir in the flour.
  4. In a large bowl, scrupulously clean and grease-free, beat the egg whites until foamy. Add the 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 the egg whites into the chocolate mixture, then carefully fold in the remaining whites. Carefully pour batter into the prepared tin, and tap the tin gently to release air bubbles.
  5. Bake until well risen and a skewer inserted into the center of the cake comes out clean, for about 45 minutes to 1 hour. Check the cake after 30 minutes: 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's completely cooled as this cake is very fragile.

Reviews

41
  1. 46 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful

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 ...

Most helpful critical

I followed the directions but this did not turn out at all-I ended up throwing it out. Sorry!

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 ...

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 ...

I followed the directions but this did not turn out at all-I ended up throwing it out. Sorry!

I have to admit, I was a little skeptical, especially after it came out of the oven and it looked so dry on the outside. I was afraid that it was just going to be a dry, crispy mess. Boy was I...

I was concerned about the cake having only 1/4c flour so I doubled it and it turned out to be about the consistency of a brownie. Everyone loved the flavor and it was very pretty with the powder...

It's my go-to recipe for a rich, dense and impressive cake for get-togethers. People always ask for the recipe! If you don't have cream of tartar on hand, a pinch of salt will do just fine. I se...

I LOVE this torte. It is very rich and flavourful. I always serve this for desert when I have dinner parties - everyone asks for the recipe. I use the recipe for Raspberry Sauce, and top the ...

Lovely cake - rich on chocolate (used chocolate with 56% cacao content), but not too sweet. The texture was slightly brownie-like...not sure why because I was careful with the amount of flour af...

I made this for our Valentine's Dessert tonight. Oh. My. God. AMAZING! I thought it sounded like a lot of work when I first read the instructions, but it was actually really quick and easy! I c...