I have something to make your Monday better: a rich and fancy French chocolate cake that quickly and casually comes together in one bowl. This is another one of my mother’s beloved recipes. We made this last weekend.. twice. The first cake was gone in a blink and I could hardly snap a photo. Not even a crumb was left behind. So we had to make it again and it was just as good the second time. It’s fluffy and light and bursting with rich chocolate flavor. It’s so easy to make and you probably have all the ingredients on hand. It’s the perfect thing to whip up for an unexpected guest or bring to a holiday party. Enjoy!
On the stovetop, heat the milk and the chocolate together so that the chocolate melts on medium / low heat.
Next add the butter and let it melt completely. Then remove from heat.
Now add the powdered sugar, flour and baking powder and vanilla (if using). Mix well, then add the egg yolks.
After the batter has somewhat cooled, gently fold the egg whites under.
Line a standard 9 inch loaf pan with parchment paper. Pour in batter and mix in almonds. Bake at 350 F for 40 to 45 minutes in between middle and bottom rack. Let cool completely before transferring.
Ingredients for French Chocolate Cake
7 tablespoons butter
3 eggs, separated
250 grams good quality dark chocolate
1/2 cup of flour
scant 5 oz milk
scant 1 cup powdered sugar / confectioners sugar
scant 1/4 teaspoon baking powder
1/2 cup blanched almonds
1 pack vanilla sugar or 1 teaspoon vanilla extract, optional
powdered sugar for dusting, optional
In a medium sized pot on the stovetop, heat the milk and the chocolate so that the chocolate melts on medium / low heat. Then add the butter and allow that to melt completely. Remove from heat and whisk in the flour, powdered sugar and baking powder and vanilla sugar/extract if using. Let cool slightly while you whisk the egg whites to form peaks. Mix the yolks into the chocolate batter, then gently fold in the egg whites. Line a standard 9 inch loaf pan with lightly buttered parchment paper. Pour batter into pan, top with almonds and bake in preheated oven on 350 F for 40 to 45 minutes. Let cool completely before you transfer to serving plate and dust with powdered sugar.