FRENCH CHOCOLATE CAKE
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.
Provided by MC
Categories World Cuisine Recipes European French
Time 2h20m
Yield 12
Number Of Ingredients 9
Steps:
- 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.
- 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.
- Beat the egg yolks into the chocolate mixture one at a time, beating well after each addition. Stir in the flour.
- 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.
- 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.
Nutrition Facts : Calories 293.5 calories, Carbohydrate 24.3 g, Cholesterol 108 mg, Fat 21.1 g, Fiber 1.7 g, Protein 4.7 g, SaturatedFat 12.1 g, Sodium 30.9 mg, Sugar 20.6 g
THE BEST FRENCH CHOCOLATE CAKE
This is one of the best chocolate cakes I have ever tasted (and I don't really like chocolate cakes that much!). It's dense but not too sweet so you can eat heaps of it if you like. It will keep in the fridge for a few days. This recipe comes from a book called "French food and cooking" by Carole Clements and Elizabeth Wolf-Cohen.
Provided by Katerina
Categories Dessert
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 160C (325F). Generously butter a 9.5 inch (22cm) springform pan, then sprinkle with a little sugar and tap out the excess.
- Set aside 3 tbsp of the sugar. Place the chocolate, butter and remaining sugar in a heavy saucepan and cook over low heat until the chocolate and butter have melted and the sugar has dissolved. Remove the pan from the heat, stir in the vanilla extract and let the mixture cool slightly.
- Beat the egg yolks into the chocolate mixture (when cool - otherwise the eggs will cook), beating each in well, then sift in the flour.
- In a clean grease-free bowl, using an electric mixer, beat the egg whites slowly until they are frothy. Increase the speed, add the salt and continue beating until soft peaks form. Sprinkle over the reserved sugar and beat until the whites are stiff and glossy. Beat one third of the whites into the chocolate mixture (I use my electric mixer for this), then fold in the remaining whites (with a wooden spoon).
- Carefully pour the mixture into the pan and tap the pan gently to release any air bubbles.
- Bake the cake for about 35 to 45 minutes until well risen and the top springs back when touched lightly with a fingertip. (If the cake appears to rise unevenly, rotate pan after 20 to 25 minutes.) Transfer the cake onto a wire rack, remove the side of the pan and let cool completely. Remove the pan base, dust with confectioner's sugar and serve.
- Enjoy!
Nutrition Facts : Calories 372.7, Fat 31.1, SaturatedFat 18.7, Cholesterol 142.3, Sodium 59.3, Carbohydrate 26.1, Fiber 4.8, Sugar 15.6, Protein 7.3
EVELYN SHARPE'S FRENCH CHOCOLATE CAKE
Just as there will always be a place in the world for an understated but luxurious black dress, there will always be a place for flourless chocolate cake. This recipe from 1969 was one of the first published, long before the cake became fashionable. Today it may be a cliché, but it's a swanky one. This cake is dense, but not the solid block of sweet that can make you wonder if you're just eating chocolate ganache in cake form. Of course, since the recipe has so few ingredients, it is imperative to use truly delicious chocolate. The proportion of cacao, in case you're wondering, should fall between 60 and 70 percent.
Provided by Amanda Hesser
Categories quick, dessert
Time 15m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees. Line the base of an 8-inch springform pan with parchment paper.
- Melt the chocolate gently in the top of a double boiler over hot, not boiling, water. This is a critical step in the preparation and should be done very slowly (or it can be done more speedily in the microwave).
- Remove the melted chocolate from the heat and stir in the butter, flour and sugar. Beat the yolks lightly and whisk into the chocolate mixture gradually.
- Beat the egg whites until they hold a definite shape but are not dry and fold into the chocolate mixture. Overbeating or underbeating will ruin the cake. The beaten egg whites should be folded smoothly, quickly and easily into the chocolate mixture. Pour into the prepared pan and bake for 15 minutes. Turn off the heat; open the oven door, leaving it ajar, and allow the cake to cool completely in the oven.
- The cake is best served a little warm. Decorate with whipped cream. Run a long, thin knife under hot water and then slice the cake into small slivers. It is rich.
FRENCH CHOCOLATE CAKE
Tender cake layers, a delightful fudge filling and a light and airy frosting await your taste buds! "If you're a chocoholic like I am, you'll just love this rich chocolate cake," says Claire Darby from New Castle, Delaware.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 20
Steps:
- Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large bowl, beat butter and brown sugar until crumbly. Beat in egg yolks and vanilla. Stir in chocolate and coffee. Combine flour, salt and baking soda; gradually add to chocolate mixture alternately with buttermilk (batter will be thick). , Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes. , Meanwhile, in a small saucepan, bring sugar, milk and butter to a gentle boil; cook and stir for 2 minutes or until sugar is dissolved. Remove from the heat; stir in extract. , Invert cakes onto wire racks; drizzle with glaze. Cool completely. In a microwave, melt chocolate chips and milk; stir until smooth. Refrigerate until spreadable, stirring occasionally. , Place one cake on a serving plate; spread with filling. Top with remaining cake. Spread whipped topping over top and sides of cake. Store in the refrigerator. Garnish with chocolate curls.
Nutrition Facts : Calories 558 calories, Fat 21g fat (14g saturated fat), Cholesterol 69mg cholesterol, Sodium 615mg sodium, Carbohydrate 87g carbohydrate (60g sugars, Fiber 2g fiber), Protein 6g protein.
THE BEST CHOCOLATE CAKE (REALLY!)
I made this cake for my little brother's 12th birthday with the request of a chocolate cake. It was truly amazing- weeks later my family (nonetheless after being stuffed with a huge dinner and dessert) was still talking about how fabulous the cake was! Nice and moist and the frosting...oooh. Recipe for a 9"x13" pan, but can be made as a wonderful layer cake. Prep time includes cooling and frosting (with some extra leeway). From www.donogh.com
Provided by Roosie
Categories Dessert
Time 1h15m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Melt chocolate, either on the stove or in the microwave and set aside.
- Beat butter in large mixer bowl then add brown sugar and eggs, and beat until light and fluffy, about 5 minutes.
- Add vanilla and melted chocolate, and beat to combine.
- Combine flour, baking soda, and salt and add to chocolate mixture gradually, alternating with sour cream, beating after each addition.
- Stir boiling water into the batter - the batter will be thin.
- Pour into two 9 inch round cake pans which have been greased and floured.
- Bake for 35 minutes, until cake centre springs back when touched.
- Cool for 10 minutes before removing from pans. Allow to cool completely before applying frosting.
- ***For the frosting***.
- Combine brown sugar, butter and milk in a small saucepan and bring to a boil.
- Continue to boil, stirring constantly, for 3 minutes.
- Cool to lukewarm.
- Stir in icing sugar and continue to stir until the right consistency to spread.
- (There should probably be a small film wanting to form on top ideally, but no real crystalization.) Spread over cooled cake.
FRENCH MOLTEN CHOCOLATE CAKE
Moelleux au chocolat... A French classic that literally melts in your mouth! It is also surprisingly easy to make! Serve with vanilla ice cream, if desired.
Provided by Anita Chen
Categories World Cuisine Recipes European French
Time 1h5m
Yield 4
Number Of Ingredients 9
Steps:
- Place butter and chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
- Meanwhile, combine eggs and egg yolk in a bowl. Add sugar and whisk until mixture is light yellow in color and sugar is dissolved, about 3 minutes.
- Pour some of the warm chocolate mixture into the egg mixture, whisking quickly to avoid scrambling the eggs. Add remaining chocolate and whisk until combined and smooth. Sift in flour, cocoa powder, and salt; fold in with a spatula until combined.
- Butter four 5-ounce ramekins and dust with cocoa powder. Spoon batter into the prepared ramekins, tapping gently to settle any air bubbles. Place in the refrigerator for 30 minutes.
- Preheat the oven to 425 degrees F (220 degrees C).
- Place ramekins in a baking dish and bake until edges start to pull away from the sides, 13 to 15 minutes.
- Remove from the oven and dust with powdered sugar. Serve warm.
Nutrition Facts : Calories 370.6 calories, Carbohydrate 31.3 g, Cholesterol 172.5 mg, Fat 25.9 g, Fiber 2.1 g, Protein 5.7 g, SaturatedFat 11.6 g, Sodium 175.6 mg, Sugar 23.2 g
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- Set aside 3 tablespoons of the sugar. Break the chocolate into pieces and place in a large, heavy-based pan along with cubed butter and remaining sugar. Cook over moderate heat until the chocolate and butter have melted, and the sugar has dissolved. Remove the pan from heat. Stir in vanilla, and leave the mixture to cool slightly.
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