For an extra layer of flavor, add a tablespoon of strong brewed coffee or a teaspoon of espresso powder to the chocolate mixture. Ensure the egg whites are beaten to stiff peaks for the cake to rise properly. Be patient! Let the cake cool completely before removing it from the pan to prevent it from breaking.
French Chocolate Cake
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PREP TIME35 mins
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COOK TIME45 mins
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TOTAL TIME2 hrs 20 mins
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SERVING12 People
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VIEWS175
Indulge in this classic French delicacy, a dense and intensely chocolatey cake that melts in your mouth. A world away from typical sponge cakes, its rich texture and deep flavor make it a perfect dessert for any occasion. Serve with a dusting of confectioner's sugar and a dollop of crème fraîche for an unforgettable experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate24 g
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Cholesterol108 mg
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Fiber2 g
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Protein5 g
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Saturated Fat12 g
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Sodium31 mg
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Sugar21 g
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Fat21 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat your oven to 325°F (165°C). Generously grease a 9-inch springform pan. Dust the inside with granulated sugar, tapping out any excess. (5 minutes)
02
StepIn a heatproof bowl set over a pan of simmering water (or in a double boiler), combine the chocolate, butter, and the remaining granulated sugar. Stir occasionally until the chocolate and butter are completely melted and the mixture is smooth. Remove from the heat and stir in the vanilla extract. Allow the mixture to cool slightly. (15 minutes)
03
StepWhisk the egg yolks into the cooled chocolate mixture one at a time, ensuring each yolk is fully incorporated before adding the next. Stir in the sifted flour until just combined. (5 minutes)
04
StepIn a large, clean, and grease-free bowl, using an electric mixer, beat the egg whites with cream of tartar and salt until soft peaks form. Gradually sprinkle in the reserved 3 tablespoons of sugar, continuing to beat until stiff, glossy peaks form. (8 minutes)
05
StepGently fold one-third of the beaten egg whites into the chocolate mixture to lighten it. Then, carefully fold in the remaining egg whites until just combined, being careful not to overmix. (5 minutes)
06
StepPour the batter into the prepared springform pan and gently tap the pan on the counter to release any trapped air bubbles. (2 minutes)
07
StepBake in the preheated oven for 45 minutes to 1 hour, or until a wooden skewer inserted into the center of the cake comes out clean. If the cake starts to brown too quickly, tent it loosely with foil. (45-60 minutes)
08
StepOnce baked, transfer the cake to a wire rack to cool completely in the pan. Once cooled, remove the sides of the springform pan. The cake is delicate, so handle with care. Dust with confectioners' sugar before serving. (60 minutes)
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Meda Schuppe
Apr 20, 2025I halved the sugar content and it was still plenty sweet!
Palma Ortiz
Feb 4, 2025The recipe was easy to follow, and the cake turned out perfectly. I love the dense texture.
Jewel Lueilwitz
Jul 14, 2024This cake is incredibly moist and decadent! I made it for a dinner party, and everyone raved about it.
Colin Ruecker
May 27, 2024My cake cracked on top, but it still tasted delicious. I think I overbaked it slightly.
Guido Kris
Apr 28, 2024I added a pinch of espresso powder to enhance the chocolate flavor, and it was amazing!
Sonny Crona
Apr 25, 2024The instructions were clear and concise. Even a novice baker could make this cake.
Maegan Jenkins
Jan 4, 2024I found that chilling the cake for an hour before serving made it even more fudgy and delicious.
Jonathan Rippin
Dec 20, 2023This has become my go-to chocolate cake recipe. It's so much better than anything you can buy in a store!