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French Chocolate Cake Recipe

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★★★★★

4.6 from 51 reviews

This French Chocolate Cake is a rich, decadent dessert made with high-quality dark chocolate and a tender crumb achieved by carefully combining butter, sugar, eggs, and flour. Its slightly cracked top and moist center offer a luxurious texture, perfect for chocolate lovers seeking an elegant yet simple treat.

Ingredients

Scale

Chocolate

  • 8.8 oz. (250 g) dark chocolate 70%

Butter and Sugar

  • 1 cup + 1 ½ tablespoons (250 g) softened unsalted butter
  • 1 cup (200 g) granulated sugar

Eggs and Flour

  • 4 large eggs, room temperature
  • ½ cup + 1 tablespoon (70 g) all-purpose flour

Instructions

  1. Prepare the Oven and Pan: Heat the oven to 355°F (180°C). Butter a 9-inch (23 cm) pie pan thoroughly, then cover the bottom with parchment paper. Butter the parchment paper as well and set the pan aside for later use.
  2. Melt the Chocolate: Melt the dark chocolate gently using a microwave or a water bath. Once melted, set it aside to cool until it is slightly warm to the touch—this ensures it incorporates smoothly without cooking the eggs later.
  3. Cream Butter and Sugar: In a mixing bowl, use an electric mixer or stand mixer to whisk the softened butter with the granulated sugar until creamy and fully combined. The mixture should be uniform and smooth.
  4. Add Eggs: Gradually add the eggs one at a time, beating each egg for about one minute before adding the next. Although the mixture may look granular at this stage, this is normal and indicates proper emulsification.
  5. Incorporate Chocolate and Flour: Reduce the mixer speed to low, then slowly add the cooled melted chocolate to the batter and mix until fully incorporated. Keeping the speed low, sift and add the flour gradually, mixing just until the flour disappears into the batter without overmixing to maintain a tender texture.
  6. Bake the Cake: Pour the batter into the prepared pie pan and smooth the top with a rubber spatula. Place the pan in the preheated oven and bake for 25 to 30 minutes. The cake’s top may crack and the center may appear slightly undercooked; this is typical. To test, insert a knife near the center—some moist crumbs clinging to the blade indicate perfect doneness.
  7. Cool and Chill: Remove the cake from the oven and place it on a wire rack, leaving it in the pan to cool at room temperature. Once cooled, refrigerate the cake for 1 to 2 hours to make it easier to remove from the pan and to help it set.
  8. Serve: After chilling, invert the cake onto a plate, carefully remove the parchment paper, and allow the cake to come back to room temperature before slicing and serving for optimal texture and flavor.

Notes

  • Use high-quality dark chocolate with at least 70% cocoa content for the best flavor.
  • Room temperature eggs help the batter emulsify properly.
  • Do not overmix after adding flour to keep the cake tender and moist.
  • The slightly underbaked center ensures a fudgy, rich texture.
  • Chilling the cake before removal helps maintain its shape and eases handling.

Keywords: French chocolate cake, dark chocolate cake, rich chocolate dessert, easy chocolate cake, French dessert

Find it online: https://chefmilacook.com/french-chocolate-cake-recipe/