This French Chocolate Cake is on of my favorite desserts that I’ve made in a long time. That’s a big statement coming from me. It’s one of those cakes that looks beautiful and tastes even better.
I made it last weekend to take to my parents house for dessert, and it was a total hit. Even my brother, the man that doesn’t like cake (I mean seriously, who doesn’t like cake?!) liked it AND had seconds.
The key to the cake is the chocolate. Your cake is only going to be as good as the chocolate you use in it, so make sure you spring for the good stuff. I used chocolate disks from my favorite local chocolate store, Winans, but your local specialty food store should have some great options as well.
French Chocolate Cake
8 ounces 72% dark chocolate
9 tablespoons butter
4 tablespoons water, divided
3/4 teaspoon baking powder
3/4 cup flour
4 large eggs, divided
1 1/4 cups sugar
1 teaspoon vanilla
1/4 teaspoon sea salt
Powdered sugar for garnish
Preheat oven to 350 degrees. Butter and flour a 9 inch spring-form round pan. Set aide pan.
If your dark chocolate is not already in chips, cut the chocolate into the size of chocolate chips. In a medium saucepan melt butter and dark chocolate. When the chocolate and butter is melted, remove from heat and mix in 2 tablespoons water, baking powder, sea salt, and flour, until just combined.
Separate egg yolks from egg whites. Put egg whites in a mixing bowl and set aside. Put the egg yolks in a medium bowl and whisk in sugar, 2 tablespoons water, and vanilla. Mix until smooth and pale yellow. Fold into chocolate mixture.
Beat the egg whites with an electric mixer on medium-high for 4 minutes, until stiff peak forms. Fold into chocolate, egg yolk mixture, until just combined.
Pour batter into greased and floured pan. Bake for 34-40 minutes, until a toothpick comes out clean. Let cool 10 minutes, then run a knife around the edges of the pan, and release the spring form. Carefully remove cake from bottom of pan, and put on cake plate. Finish by sifting powdered sugar on top of cake.
Serve plain, with ice cream, or whipped cream.
Enjoy!
Makes 10 generous pieces.
This recipe is adapted from Smitten Kitchen’s recipe.
