Classic Chocolate Cake
A French-style chocolate cake made with semi-sweet chocolate, offering a rich and mellow flavor.
Ingredients
Semi-sweet chocolate (cut into 5mm pieces)
120 g
Butter
60 g
Cake flour
20 g
Cocoa powder
30 g
Egg yolks (room temperature)
3 (about 60 g)
Granulated sugar (for yolks)
50 g
Heavy cream
50 ml
Egg whites
3 (about 90 g)
Granulated sugar (for meringue)
50 g
Powdered sugar
to taste
Instructions
1
Melt chocolate and butter
Cut the chocolate into small pieces, combine with the butter, and melt over a bain-marie using about 50°C hot water.
2
Mix the yolk batter
Remove from the bain-marie, stir in the beaten egg yolks until combined, then add the granulated sugar and dissolve, and finally add the heavy cream and mix until smooth.
3
Prepare dry ingredients and meringue
Sift the cake flour and cocoa powder together. Refer to page 114 and prepare the meringue using the egg whites and granulated sugar.
4
Combine the batter
Take a small portion of the meringue and fold it into the yolk batter, then add the sifted dry ingredients and fold gently, and finally add the remaining meringue, folding carefully until evenly combined.
5
Baking
Pour into a parchment-lined mold and bake at 165°C for about 40 minutes. Test with a metal skewer; if the center feels warm, the cake is done.
6
Cooling and decoration
While still hot, peel away the parchment paper from the sides and let cool. Once cooled, dust the surface generously with powdered sugar.
