FRENCH CHOCOLATE CAKE
 
 
Ingredients
  • 250g dark chocolate, chopped (9 oz)
  • 120g unsalted butter (8 tbsp)
  • 65g sugar (1/3 cup)
  • 4 eggs, separated
  • 2 tbsp plain flour
  • Pinch salt
Method
  1. Preheat the oven to 180 C (350 F) and grease and line a 9 inch loaf tin with baking paper.
  2. Place the chocolate and butter in a heatproof bowl, and place this over a pot of simmering water.
  3. Heat, stirring occasionally, until the mixture is melted, smooth and combined.
  4. Take the bowl off the heat. Whisk in half the sugar, followed by the egg yolks. Then fold in the flour.
  5. Using an electric mixer, whisk the egg whites with the salt until they turn white and form soft peaks. Still whisking, rain in the other half of the sugar and keep whisking on high speed until the whites form firm peaks.
  6. Fold a third of the meringue into the chocolate mixture to lighten it. Then gently fold in the remaining whites until smooth and combined.
  7. Pour the batter into the prepared tin and spread out evenly.
  8. Bake for 25 minutes, until the cake feels just slightly firm in the middle. Be careful not to over bake.
  9. Allow to cool completely before cutting. Serves 8.
  10. Happy baking!
  11. NOTE: The original recipe calls for a 35 min baking time, but mine was ready at 25. Be sure to check your cake and adjust the time accordingly.
Recipe by Butter Baking at https://www.butterbaking.com/2015/03/12/french-chocolate-cake/