French Chocolate Cake
French Chocolate Cake
I learnt this recipe from Jennifer le Comte, now proprietor of several excellent restaurants and a bakery in the Hawkes Bay.
I have made a few changes and it is my go-to chocolate cake. It tastes like chocolate rather than cocoa which I prefer.
If you make it in a ring tin, fill the centre with fresh berries tossed in orange juice and a little sugar for a grand dessert.
200g dark chocolate chopped
250g unsalted butter, diced
220g caster sugar
6 eggs, separated
5ml vanilla extract
70g flour
25g cocoa, plus extra for serving
whipped cream for serving
Preheat the oven to 150°C
Butter a 24cm springform cake tin. Gugelhopf tin 24cm diameter by 10cm deep, or a ring tin which approximates that
Melt the chocolate and butter gently over a pan of simmering water or in the microwave.
Mix well, cool and reserve.
Beat the egg yolks, sugar and vanilla, until pale and fluffy.
Stir in the chocolate and butter mixture.
Stir in the flour and cocoa.
Beat the egg whites until they hold soft peaks and stir them into the chocolate mixture.
Pour into the tin and place in the oven.
Bake 45-55 minutes or until a skewer inserted into the middle comes out clean.
Remove from the oven and cool. Remove from the tin.
Dust the top with cocoa and serve with whipped cream.
Serves 8.
