The Best French Chocolate Cake
Indulge in the rich decadence of *The Best French Chocolate Cake*, a timeless dessert that combines elegance with irresistible flavor. This classic recipe features velvety melted dark chocolate, creamy unsalted butter, and just a hint of vanilla, creating a fudgy, melt-in-your-mouth texture that is both luxurious and satisfying. With its simple yet refined ingredient list, this cake is easy to prepare in under an hour, making it perfect for both novice bakers and seasoned pros alike. Its slightly crisp edges and soft, gooey center strike the perfect balance, embodying the essence of French patisserie. Ideal for any occasion, serve it with a dusting of cocoa powder, fresh berries, or a dollop of whipped cream for a truly sublime finish. Whether you’re hosting a dinner party or treating yourself to a moment of indulgence, this chocolate masterpiece is guaranteed to impress. Keywords: French chocolate cake, fudgy chocolate cake recipe, easy chocolate dessert, elegant French dessert.
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Recipe Information
Ingredients
- 200 grams dark chocolate
- 150 grams unsalted butter
- 150 grams granulated sugar
- 4 pieces large eggs
- 50 grams all-purpose flour
- 15 grams unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
Instructions
Preheat your oven to 180°C (350°F). Grease a 20 cm (8 inch) round cake pan and line the bottom with parchment paper.
Chop the dark chocolate into small pieces and melt it with the unsalted butter in a heatproof bowl over a simmering water bath or in the microwave in 20-second increments, stirring in between until smooth.
In a separate bowl, whisk together the granulated sugar and eggs until pale and fluffy, about 3-5 minutes using a hand mixer or stand mixer on medium-high speed.
Gently fold the melted chocolate and butter mixture into the egg mixture using a spatula, mixing until well combined.
Sift in the all-purpose flour, unsweetened cocoa powder, and salt. Add the vanilla extract, and then gently fold everything together just until incorporated. Avoid overmixing.
Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
Bake in the preheated oven for 22-25 minutes, or until the edges are set, and the center still slightly jiggles when shaken. The cake should have a soft, fudgy texture.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, dust the top with cocoa powder or powdered sugar, if desired. Serve at room temperature or slightly warm with whipped cream, fresh berries, or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
3268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.7 g | 275% | |
| Saturated Fat | 117.6 g | 588% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1090 mg | 363% | |
| Sodium | 928 mg | 40% | |
| Total Carbohydrate | 321.9 g | 117% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 249.7 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 296 mg | 23% | |
| Iron | 32.0 mg | 178% | |
| Potassium | 2010 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
