French-Style Chocolate Cake

Name: French-Style Chocolate Cake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 40 g buckwheat flour; 1 1/2 tbsp cocoa powder (generous tbsp); 70 g milk chocolate; 1 1/2 egg whites; 35 g fine granulated sugar; 1 1/2 egg yolks; 65 g unsalted butter (brought to room temperature); 35 g powdered sugar; 35 g almond flour; 2 tbsp milk (small tbsp)

The intoxicatingly rich chocolate batter texture hinges on proper baking, which keeps it delightfully moist and tender.

45 min

Easy

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Ingredients

buckwheat flour 40 g

cocoa powder (generous tbsp) 1 1/2 tbsp

milk chocolate 70 g

egg whites 1 1/2

fine granulated sugar 35 g

egg yolks 1 1/2

unsalted butter (brought to room temperature) 65 g

powdered sugar 35 g

almond flour 35 g

milk (small tbsp) 2 tbsp

Instructions

Preliminary Preparation

Bring the unsalted butter to room temperature and set aside. Preheat the oven to 160°C and set aside. Line the inside of the mold with parchment paper cut to fit the mold size and set aside. Sift the cocoa powder (ingredient A) and combine it with the buckwheat flour, then set aside.

Making the Batter

Finely chop the milk chocolate and place it in a bowl. Melt it over a double boiler until smooth. Using a hand mixer, whip the egg whites to about 60% of stiff peaks, then add the fine granulated sugar and continue whipping until stiff peaks form to make a meringue. In a separate bowl, place the butter and beat it lightly with a hand mixer until pale. Add the powdered sugar and continue beating until pale. Add the egg yolks and mix gently. Add the almond flour and milk, mixing well after each addition. Fold in the chocolate from Step 1 and continue mixing with the hand mixer until evenly combined.

Folding in Meringue and Dry Ingredients

Add half of the meringue to the batter and fold gently with a rubber spatula, leaving a marbled pattern. Add the remaining half of the meringue and fold gently. Repeat this folding process once more, alternating the meringue and the dry ingredients, to create a smooth batter.

Pouring and Baking

Pour the batter into the prepared mold, keeping the center slightly lower. Place the mold on a baking sheet and bake in the preheated 160°C oven for 20–25 minutes. Insert a bamboo skewer to test; the cake is ready when the batter still feels slightly sticky. Dust the top with powdered sugar (extra, not included in the ingredient list) using a fine sieve.