One of my favorite things to do (other than cooking) is to have dinner parties. And last week at our French inspired family dinner, this French Chocolate Cake was the star of the show. What made it even more wonderful was that making the cake was easier than I thought it would be.
There’s a stigma when it comes to cooking French food. That’s it’s too difficult or too buttery. And though it can take some time to get some dishes perfect (as with most), no matter what it’s always delicious. Overall, the recipe is pretty simple because it is mostly chocolate.
I made the cake the day before dinner. It was my first attempt that this particular recipe and I feared I’d totally mess it up. Making it the day before left me time to make something else just in case things went awry. Luckily, it all turned out ok. Actually, better than ok. Of course, having that chocolate cake in the fridge meant that my mini me spent all day talking about cake.
This recipe come from New York Times cooking. Though I read and tried many people’s versions of a “French Chocolate Cake” this is the one I liked the best. Really, even people who don’t like chocolate cake liked this one. It’s understandable. It’s dense and sweet but not too sweet. Perfect with red wine, coffee or milk.
So what makes this cake different than the chocolate cakes I’ve made before? First, this one isn’t made with cocoa powder. It’s made with semi-sweet baking chocolate and whipped egg whites. Because the chocolate is so dense, whipping the egg whites helps to make the cake a little lighter.
In the end, this was the perfect dessert for our family dinner. Most of the dishes were pretty light (yes, even though I used butter) and it was the ultimate show closer. Considering the word dessert comes from the French word desservir, ” to clear the table” that’s what it did. It made everyone want to “clear the table” for it. It was the perfect end to a great dinner.
I hope it does the same for you.
French Chocolate Cake
12 thin slices
- 1 pound of semi-sweet baking chocolate
- 10 tablespoons of soft butter
- 1 tablespoon of flour
- 1 tablespoon of sugar
- 4 eggs (yolks and whites separated)
Tools Needed: springform pan, parchment paper, mixer and whisk
Preheat oven to 425 degrees fahrenheit and place parchment paper at the bottom of your springform pan.
Melt chocolate in double boiler (glass bowl over pan of hot water) or microwave (melt by heating chocolate 30 seconds at a time)
Once chocolate has melted remove chocolate from heat and stir in softened butter.
Then stir in four and sugar.
Slowly whisk in egg yolks.
In a separate bowl whisk egg whites until firm (start on a low speed, once you see bubbles/foam increase speed until you have stiff white peaks).
Fold egg whites into chocolate.
Then pour mixture into spring form pan.
Bake for 11 minutes then turn oven down to 300 and bake for an addition 8 to 10 minutes
Turn oven off and leave ajar. Allow the cake to cool in the oven.
No matter what you’re having for dinner whether it’s Beef Burgundy or roasted chicken. This cake is a wonderful addition to a meal.