FRENCH CHOCOLATE CAKE
This is typical of a French homemade cake - dense, dark, and delicious. It is a European sponge cake, with a different texture than its American counterparts. It is excellent dusted with confectioners' sugar and served with lightly sweetened whipped cream or a fruit coulis.
Provided by MC
Categories World Cuisine Recipes European French
Time 2h20m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Generously grease a 9-inch springform cake tin. Dust with a little sugar, and tap out the excess.
- Set aside 3 tablespoons of the sugar. Place the chocolate, butter, and remaining sugar in a large, heavy-based pan. Cook over moderate heat until the chocolate and butter have melted, and the sugar has dissolved. Remove the pan from heat. Stir in the vanilla, and leave the mixture to cool slightly.
- Beat the egg yolks into the chocolate mixture one at a time, beating well after each addition. Stir in the flour.
- In a large bowl, scrupulously clean and grease-free, beat the egg whites until foamy. Add the cream of tartar and salt, and beat to stiff peaks. Sprinkle reserved sugar over egg whites, and beat until stiff and glossy. Use a whisk or spatula to fold 1/3 of the egg whites into the chocolate mixture, then carefully fold in the remaining whites. Carefully pour batter into the prepared tin, and tap the tin gently to release air bubbles.
- Bake until well risen and a skewer inserted into the center of the cake comes out clean, for about 45 minutes to 1 hour. Check the cake after 30 minutes: if the cake appears to rise unevenly, rotate after 30 to 35 minutes. If the cake starts to crack or become too brown, place a piece of foil lightly over the top. Transfer the cake to a wire cooling rack, and remove the sides of the springform tin. Cool completely, and then remove the base. Do not attempt to remove the cake before it's completely cooled as this cake is very fragile.
Nutrition Facts : Calories 293.5 calories, Carbohydrate 24.3 g, Cholesterol 108 mg, Fat 21.1 g, Fiber 1.7 g, Protein 4.7 g, SaturatedFat 12.1 g, Sodium 30.9 mg, Sugar 20.6 g
WORLD'S BEST CHOCOLATE CAKE
The recipe for this cake, adapted from "Sweet" by Yotam Ottolenghi and Helen Goh, first appeared in an article written about Ms. Goh when she ran her cafe, the Mortar & Pestle, in Melbourne, Australia. Rather intimidatingly for her, the headline for the article was "World's Best Chocolate Cake." It could actually be called lots of things: "world's easiest cake," possibly, requiring nothing more than one large bowl to make it all in. Or "most versatile cake," given that it can be served without icing and just a light dusting of cocoa powder, or dressed up to the nines, as it is here, with a thin layer of chocolate ganache and served with espresso cinnamon mascarpone cream. In the Ottolenghi shops in London, it is smaller and goes by the name Take-Home Chocolate Cake, designed to be shared by four people after a meal. This larger version is no less delicious, and keeps well for four to five days. As with any baking project, you should weigh your ingredients in grams for the best results.
Provided by Yotam Ottolenghi
Categories cakes, dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 19
Steps:
- Heat oven to 350 degrees Fahrenheit/170 degrees Celsius. Grease a 9-inch/23-centimeter round springform pan with butter and line with parchment paper, then set aside.
- Make the cake: Place butter, chocolate and hot coffee in a large heatproof bowl and mix well until everything is melted, combined and smooth. Whisk in sugar by hand until dissolved. Add eggs and vanilla extract and whisk again until thoroughly combined and smooth. Sift flour, cocoa powder and salt together into a bowl and then whisk this into the melted chocolate mixture. The batter here is liquid, but don't think you have missed something; this is how it should be.
- Pour batter into the prepared pan and bake for 1 hour, or until the cake is cooked and a skewer inserted into the center comes out clean or with just a few dry crumbs attached. The top will form a crust and crack a little, but don't worry, this is expected. Leave the cake to cool for 20 minutes before removing from the pan, then set aside until completely cool.
- Make the chocolate ganache, if desired: Place chocolate pieces in a food processor, process until fine and set aside. Combine cream and corn syrup in a small pan and place over medium-high heat. As soon as bubbles begin to appear (just before it comes to a boil), remove from the heat. Get the food processor running again, with the chocolate still inside, and pour in the hot cream in a steady stream. Process for 10 seconds, then add butter. Continue to process until mixture is shiny and smooth. (You can also make the ganache by hand; just make sure the chocolate is chopped fairly finely before adding the cream mixture. Stir with a wooden spoon until almost melted, then add the butter. Stir again until the ganache is smooth.)
- Use a rubber spatula to scrape the ganache into a bowl and cover with plastic wrap, with the plastic actually touching the top of the ganache. Set aside until it has set to the consistency you want. If you want a thin layer to spread over the cake, it can be poured over while liquid so that you get an even, light and shiny coating. For a thicker ganache with a spreading consistency, leave it for about 2 hours at room temperature. (The ganache can be stored at room temperature, providing it's not too warm, for 3 days or kept in the fridge for up to 2 weeks. It can also be frozen, although it will lose a bit of its shine when defrosted.)
- Make the espresso cinnamon mascarpone cream, if desired: Place all the ingredients in the bowl of an electric mixer fitted with the whisk attachment. Beat for 1 to 2 minutes, until soft peaks form.
- Peel the parchment from the cake and discard. Transfer to a serving platter and spread the ganache, if using, on top of the cake. Slice into wedges, divide the cake among plates and, if using, spoon the mascarpone cream alongside. With or without icing, the cake will keep well for 4 to 5 days in an airtight container.
Nutrition Facts : @context http, Calories 914, UnsaturatedFat 21 grams, Carbohydrate 71 grams, Fat 67 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 40 grams, Sodium 565 milligrams, Sugar 35 grams, TransFat 1 gram
BEST CHOCOLATE CAKE
With a tender crumb and rich frosting, a layered chocolate cake always impresses, no matter the occasion. One bite and you'll agree this cake recipe is awesome! -Elvi Kaukinen, Horseheads, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small heavy saucepan, melt chips and butter over low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth. Spread between layers and over top and sides of cake. If desired, top with chocolate curls. Refrigerate leftovers.
Nutrition Facts : Calories 578 calories, Fat 25g fat (15g saturated fat), Cholesterol 89mg cholesterol, Sodium 292mg sodium, Carbohydrate 88g carbohydrate (70g sugars, Fiber 2g fiber), Protein 6g protein.
EVELYN SHARPE'S FRENCH CHOCOLATE CAKE
Just as there will always be a place in the world for an understated but luxurious black dress, there will always be a place for flourless chocolate cake. This recipe from 1969 was one of the first published, long before the cake became fashionable. Today it may be a cliché, but it's a swanky one. This cake is dense, but not the solid block of sweet that can make you wonder if you're just eating chocolate ganache in cake form. Of course, since the recipe has so few ingredients, it is imperative to use truly delicious chocolate. The proportion of cacao, in case you're wondering, should fall between 60 and 70 percent.
Provided by Amanda Hesser
Categories quick, dessert
Time 15m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees. Line the base of an 8-inch springform pan with parchment paper.
- Melt the chocolate gently in the top of a double boiler over hot, not boiling, water. This is a critical step in the preparation and should be done very slowly (or it can be done more speedily in the microwave).
- Remove the melted chocolate from the heat and stir in the butter, flour and sugar. Beat the yolks lightly and whisk into the chocolate mixture gradually.
- Beat the egg whites until they hold a definite shape but are not dry and fold into the chocolate mixture. Overbeating or underbeating will ruin the cake. The beaten egg whites should be folded smoothly, quickly and easily into the chocolate mixture. Pour into the prepared pan and bake for 15 minutes. Turn off the heat; open the oven door, leaving it ajar, and allow the cake to cool completely in the oven.
- The cake is best served a little warm. Decorate with whipped cream. Run a long, thin knife under hot water and then slice the cake into small slivers. It is rich.
FRENCH CHOCOLATE CAKE
Tender cake layers, a delightful fudge filling and a light and airy frosting await your taste buds! "If you're a chocoholic like I am, you'll just love this rich chocolate cake," says Claire Darby from New Castle, Delaware.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 20
Steps:
- Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large bowl, beat butter and brown sugar until crumbly. Beat in egg yolks and vanilla. Stir in chocolate and coffee. Combine flour, salt and baking soda; gradually add to chocolate mixture alternately with buttermilk (batter will be thick). , Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes. , Meanwhile, in a small saucepan, bring sugar, milk and butter to a gentle boil; cook and stir for 2 minutes or until sugar is dissolved. Remove from the heat; stir in extract. , Invert cakes onto wire racks; drizzle with glaze. Cool completely. In a microwave, melt chocolate chips and milk; stir until smooth. Refrigerate until spreadable, stirring occasionally. , Place one cake on a serving plate; spread with filling. Top with remaining cake. Spread whipped topping over top and sides of cake. Store in the refrigerator. Garnish with chocolate curls.
Nutrition Facts : Calories 558 calories, Fat 21g fat (14g saturated fat), Cholesterol 69mg cholesterol, Sodium 615mg sodium, Carbohydrate 87g carbohydrate (60g sugars, Fiber 2g fiber), Protein 6g protein.
THE BEST FRENCH CHOCOLATE CAKE
This is one of the best chocolate cakes I have ever tasted (and I don't really like chocolate cakes that much!). It's dense but not too sweet so you can eat heaps of it if you like. It will keep in the fridge for a few days. This recipe comes from a book called "French food and cooking" by Carole Clements and Elizabeth Wolf-Cohen.
Provided by Katerina
Categories Dessert
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 160C (325F). Generously butter a 9.5 inch (22cm) springform pan, then sprinkle with a little sugar and tap out the excess.
- Set aside 3 tbsp 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 slightly.
- Beat the egg yolks into the chocolate mixture (when cool - otherwise the eggs will cook), beating each in well, then sift in the flour.
- In a clean grease-free bowl, using an electric mixer, beat the egg whites slowly until they are frothy. Increase the speed, 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 (I use my electric mixer for this), then fold in the remaining whites (with a wooden spoon).
- Carefully pour the mixture into the pan and tap the pan gently to release any air bubbles.
- Bake the cake for about 35 to 45 minutes until well risen and the top springs back when touched lightly with a fingertip. (If the cake appears to rise unevenly, rotate pan after 20 to 25 minutes.) Transfer the cake onto a wire rack, remove the side of the pan and let cool completely. Remove the pan base, dust with confectioner's sugar and serve.
- Enjoy!
Nutrition Facts : Calories 372.7, Fat 31.1, SaturatedFat 18.7, Cholesterol 142.3, Sodium 59.3, Carbohydrate 26.1, Fiber 4.8, Sugar 15.6, Protein 7.3
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