This is my favourite chocolate cake recipe ever and it’s one of my mum’s, it is also well-known (and loved) by our friends and families and is often requested. I have made it so many times, probably more than a hundred times, that I am sure I can make it blind-folded now 😉
This is really a special treat for when you’ve got people over or to celebrate a special event. You have been warned, this is an absolute blow the diet recipe… but oh so good!
It will also keep for several days if you wrap it in foil… if you manage to wait that long without eating everything 😉 Just thinking and writing this recipe makes me drool and want to go to the kitchen and make it now.
I always have the ingredients in the kitchen (in case of chocolate cake related emergency!) as they are either very common (butter, eggs, sugar, flour) or keep for ages (chocolate). If I’ve got to bake a cake at the last minute without any warning then this is my go-to recipe.
- Chocolate - 250g (dark)
- Sugar - 48 cubes
- Eggs - 4
- Strong white flour - 3 tbsp (heaped)
- Butter - 200g
- Water - 100ml
- Salt - 1 pinch
- Melt sugar, chocolate and butter with water
- Whip egg whites
- Add egg yolks to the mix
- Add flour to the mix
- Add egg whites to the mix
- Cook for 35 mn at 180°
Put the oven on at full whack. Get all your ingredients ready.
First put 100ml of tap water in a saucepan, add 250g of chocolate and 48 cubes of sugar! I know it's scary. In fact, sugar cubes in France are twice as big as in the UK... so the original recipe has ONLY 24 sugar cubes 😉 This is roughly the equivalent to 150g. For the chocolate the easiest is to smash a whole bar (generally 100g) still unopened on the edge of the work surface several times. Then you just have to open it above the sauce pan. You can now start melting all this together over a low heat.
While the chocolate mix is melting you need to separate the yolk from the white of your 4 eggs. The whites go into a bowl or food processor so you can whip them. Add a pinch of salt before doing so though. It will be easier and it will increase the flavour of the chocolate later. The yolks can go into a small container for now.
Cut the butter into smaller chunks (so it melts quicker) and add it to the chocolate mix once it is all melted (usually after about 5 minutes). When everything is melted, switch the heat off. Add the egg yolks to this mix, one at a time, whilst whisking quickly. Be quick or you'll end up with an omelette in your chocolate cake!
Add the flour to the chocolate mix and stir well.
Next is the tricky part: with a spatula you need to add a quarter of the whipped egg whites to the mix, then roll it around inside the chocolate mix from the top to the bottom, gradually the egg white will break up and mix into the chocolate. You don't want to stir your egg whites too fiercely or they will lose all the air in them and your cake will be all flat. Repeat until all of your egg whites are in the chocolate mix.
Finally grease a cake tin and pour the mixture in before putting it in the oven for 35mn at 180ºC.
When you take the cake out of the oven wait for it to cool down a bit before getting it out of the tin, then it should come out cleanly. Too early and it's still too hot and fragile. Too late and it's cold and will stick to the tin. Once completely cold you can sprinkle some icing sugar on top of it. It's optional and is for aesthetics only which is why I didn't include this ingredient in the list.
Now it's time to kick back and enjoy your hard work 🙂
Don't forget, if you like this recipe please share it! We'd love it if you came back and shared your comments, thoughts, and rating on this dish once you've cooked it. Bon appétit!