Valerie’s French Chocolate Cake

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Cook Time

25 to 30 minutes

Rating

(0)

Ingredients

8-16 servings

9 tablespoons (125 grams) unsalted butter
7 ounces (200 grams) bittersweet (70/72 percent) chocolate, chopped
3 tablespoons water
3/4 teaspoon baking powder
1/3 cup (40 grams) all-purpose flour
1/3 cup (about 30 grams) dark cocoa powder, sifted if lumpy (Dutched or natural will work here; I use Dutched)
4 large eggs, separated
1 cup (200 grams) granulated sugar
1/2 teaspoon vanilla extract (optional)
Two pinches sea salt

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Preparation

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Step 1

Heat oven to 350 degrees. Butter a 9-inch round cake pan. Line the bottom of the baking pan with a round of parchment paper.

Step 2

Melt butter in a large saucepan, 3 quarts is a good size. Once melted, remove from heat and stir in chocolate until melted. Once melted, stir in 2 tablespoons water, then baking powder, flour and cocoa until just combined.

Step 3

In a medium bowl, whisk egg yolks with sugar, 1 tablespoon water and vanilla, if using, until pale and no longer lumpy. Stir into chocolate mixture until just combined.

Step 4

In a larger, very clean bowl, beat egg whites and salt until stiff. Gently fold into chocolate mixture until most of the white streaks disappear. Be careful not to deflate the cake.

Step 5

Bake for 25 to 30 minutes, until a toothpick inserted into the center of the cake comes out batter-free. Remove from oven and rest on rack for 5 minutes. Run knife along outside cake to make sure it isn’t sticking anywhere, then invert onto another rack, then back onto a cake plate. Eat warm or cold.

Step 6

Cake keeps for several days at room temperature, lightly wrapped.

Chef’s notes

This cake becomes airy and decadent, with a lid you can tap on, thanks to the whipped egg whites.

Valerie uses semisweet chocolate here (55 to 60%), I use bittersweet (70 to 72%). I dropped the flour from 1 cup (125 grams) to 2/3 cup (85 grams) and replaced half with dark cocoa powder. I reduced the baking powder to keep it in line with the new flour level, and dropped the sugar a little too, from 1 1/4 cups (250 grams) to 1 cup (200).

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Valerie’s French Chocolate Cake

Ingredients

Preparation

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Chef’s notes

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