Description
This classic French Chocolate Cake is a rich, moist dessert combining the deep flavors of high-quality baking chocolate and butter with the lightness of whipped egg whites. Baked in a springform pan, it delivers a tender crumb and decadent texture, making it an ideal choice for chocolate lovers looking for an elegant yet straightforward cake.
Ingredients
Chocolate Mixture
- 4.4 ounces (125g) good quality baking chocolate
- 3 tablespoons milk
- 1 stick (125g) salted or unsalted butter, diced
- 2/3 cup (125g) sugar
- 2 tablespoons all-purpose flour
Eggs
- 2 eggs, whites and yolks separated
- 1 pinch of salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Grease a 9-inch (23 cm) springform pan thoroughly to prevent sticking and set aside.
- Melt Chocolate and Butter: In a medium saucepan over low heat, gently melt the baking chocolate with the milk. Once the chocolate is smooth, add the diced butter and stir until completely melted and combined. Remove from heat.
- Mix Sugar, Yolks, and Flour: While the mixture is still warm, add the sugar and stir well. Add the egg yolks one at a time, stirring after each addition to incorporate fully. Sift in the flour and mix until smooth and homogenous.
- Whip Egg Whites: In a separate clean bowl, whisk the egg whites with a pinch of salt until soft peaks form. Soft peaks mean the whites should hold their shape but still be slightly soft and floppy.
- Fold Egg Whites into Chocolate Mixture: Gently fold the whipped egg whites into the chocolate mixture in two or three batches, using a spatula to maintain as much air as possible to keep the batter light.
- Bake the Cake: Pour the resulting batter into the prepared springform pan. Bake in the preheated oven for about 30 to 35 minutes, or until the cake is set but still moist in the center. A toothpick inserted may come out with a few moist crumbs for optimal texture.
- Cool and Serve: Allow the cake to cool in the pan before removing the springform ring. Serve as is or with a dusting of cocoa powder or fresh berries, if desired.
Notes
- Ensure the bowl and whisk used for egg whites are completely clean and dry to achieve proper whipping.
- You can substitute salted butter with unsalted butter, but adjust salt accordingly.
- Use high-quality baking chocolate for the best flavor results.
- Be gentle when folding in egg whites to maintain the airy texture of the cake batter.
- The cake is best served at room temperature for optimal texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
