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This dark Chocolate Cake is sinful, addictive and extravagantly chocolatey; it is perfect on its own, with ice cream or my favourite – with clotted cream!
I learnt the original recipe and how to make it in a friend’s family’s bakery in Paris, so yes, it is very much like your typical French Chocolate Cake. Over the years, I’ve changed it somewhat to make it lighter but trust me, it is still very dense.
Shall we get our aprons on?
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Dark Chocolate Cake
- 9"/23 cm cake pan
- 250 g dark chocolate 70% I always use green and black, broken up
- 200 g butter
- 200 g caster sugar
- 5 large eggs separated
- 1 Tbsp vanilla paste/extract
- 20 g plain flour
- 20 g cocoa powder
- icing sugar for dusting
- Preheat oven 160˚C/140˚C Fan.
- Grease a 9″/23 cm springform tin. I have the “Pushpan” – marvellous as I don’t have to line it ever!
- Set aside about 2 tbsp of the sugar.
- Place the chocolate into a large bowl and place it in the microwave at 80% power for 1 minute. Stir and add the sugar and butter and put it back in the microwave for another minute or so until melted. Stir well and leave to cool slightly.
- Lightly beat the egg yolks and gently stir into the chocolate mixture. Add the vanilla and stir well.
- Beat the egg whites until soft peaks form, add the remaining sugar and beat until soft and glossy.
- Fold a large spoonful of the egg whites into the chocolate mixture to lighten, then gently fold the rest in.
- Pour into the prepared tin and tap gently to release bubbles.
- Bake in the oven for about 40 minutes at which point it would have risen. It will settle back down as soon as it comes out of the oven.
- Leave to cool, serve, dusted with icing sugar and some cream or ice cream.