French Chocolate Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3/4 cup superfine sugar, plus more for sprinkling
10 oz. semisweet or bittersweet chocolate, chopped
3/4 cup unsalted butter, cut into pieces
2 tsp. vanilla extract
5 eggs, separated
1/4 cup flour, sifted
Pinch of salt
Confectioners' sugar, for dusting
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Directions: |
Directions:Preheat the oven to 325º.
Generously butter a 9 1/2" springform pan, then sprinkle the pan with a little sugar and tap out the excess.
Set aside 3 tbl. 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 slighly.
Beat the egg yolks into the chocolate mixture, incorporating each in well, then stir in the flour.
Beat the egg whites in a clean, grease-free bowl until they are frothy. 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, then fold in the remaining whites.
Carefully pour the mixture into the pan and tap the pan on countertop to release any air bubbles.
Bake the cake for about 45 minutes until well risen and the top springs back when lightly touched.
Transfer to a wire rack to cool for 10 minutes, then remove sides of springform pan and allow cake to cool completely.
To serve, garnish with sweetened whipped cream and Raspberry Coulis. |
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Personal
Notes: |
Personal
Notes: Oliver shares my passion for chocolate, and this was one I happily made for several of his birthday celebrations. For individual cakes, pour batter into 4 mini springform pans; it makes a special dessert for 4 lucky recipients.
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