I’m taking liberties by calling this French Chocolate Cake, since the only thing French about it is that it came to me by way of a French woman who attended a party I hosted several years ago. She arrived with her cake, a bowl of softly whipped cream, and three young children. I haven’t seen her since, but I have thought about that cake at least a dozen times.
A Five-Ingredient Cake
The cake was the essence of simplicity: no frosting, or glaze, no layers, or filling, just a dense, dark, not-too-sweet chocolate cake, one so good that it haunted me until I managed to track down the recipe.
It arrived in my inbox written in grams, not cups, (how very French), with no details about the type of chocolate or butter (unsweetened? unsalted?), size or shape of pan, and only this regarding the flour measurement, “one soup spoon of flour”. I tinkered and tested through a couple trials (I know, it’s a very taxing job) and voilà (as the French would say) a cake just as I remembered it.
Tips for Making French Chocolate Cake
With so few ingredients and an unfussy technique, this is not a hard cake to bake. That said, here are a few tips to help nail it every time:
- This cake is all about the chocolate, so opt for dark chocolate and good quality. I find the big bars at Trader Joe’s to be a great, budget-friendly option. I also like my hometown brand, Guittard, but that’s a little pricier.
- Resist the urge to open the oven as it bakes until it’s nearly done.
- Try not to over bake it. In fact, you’re better of erring on the side of under baking, since the only downside to that is a cake that’s deliciously gooey in the center.
When to Serve this Cake
Make this cake for Valentine’s Day, your next dinner party, or another special occasion. It’s that kind of cake. A thin slice will do, straight up or adorned with whipped cream, and if you have some on hand, fresh strawberries or raspberries. Store leftover cake covered in the refrigerator, where it will keep for three or four days.
If you like Almost Flourless French Chocolate Cake, you might like:
Lighter Chocolate Pot de Crème
Marbled Chocolate Pumpkin Loaf Cake
Chocolate Beet and Zucchini Bundt Cake
Double Chocolate Sweet Potato Brownies
Almost Flourless French Chocolate Cake
Ingredients
- Butter and flour for the coating the baking pan
- 7 ounces bittersweet chocolate (I used 70 percent)
- 14 tablespoons salted butter
- 1 cup sugar
- 5 eggs
- 2 tablespoons all-purpose flour (or favorite gluten-free flour)
- Confectioners' sugar to decorate the top
- Softly whipped cream and/or fresh berries (optional for serving)
Instructions
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Preheat oven to 350 degrees F
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Grease an 8-inch round cake pan with butter and dust lightly with flour. Line the bottom with parchment paper.
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Chop the chocolate into small pieces and put in the top of a double boiler with the butter over medium-high heat. Melt the chocolate and butter, stirring occasionally. Add the sugar and stir well. Remove from heat and let cool for 10 minutes.
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In a medium bowl, whisk the eggs until frothy and blended. Add to the chocolate and butter and whisk until thick and smooth. Add the flour and whisk again.
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Pour into prepared cake pan and bake until the top is set and no longer appears wet, about 40 minutes. Resist the urge to open the oven during cooking.
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Remove from oven and cool completely.
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Run a knife around the edge of the cake, set a plate over the pan, and invert the cake onto the plate. Then, set another plate on top of the cake and flip the cake onto the plate. Its top should be upright.
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Sprinkle the lightly with confectioners' sugar.
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Serve in thin slices. If desired, top with whipped cream and/or berries.
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Store leftovers in the refrigerator.
Much gratitude to Charlotte Stadnick for sharing the recipe from which this is adapted.
Comments
02.03.2017 at7:56 AM #
Meg Hart
Yum. Sounds amazing. And your write up is so amusing, mon cherie. MWish I had a piece right now to go with a cup of tea! Will be baking this over the weekend.
02.03.2017 at7:56 AM #
Katie Morford
Oh good. Hope you like it! It’s even better chilled on day two.
02.03.2017 at7:56 AM #
Katie Morford
It’s perfect for tea, or milk, or red wine 🙂
02.03.2017 at3:37 PM #
Kate
I’m saving this recipe, especially since the last similar-style recipe I made sunk in the center, which was a total bummer! Thanks for sharing this one, Katie.
02.03.2017 at3:37 PM #
Katie Morford
Hope you like it as much as we do Kate!
02.03.2017 at5:17 PM #
Natalie
I want someone to make this for me immediately! Looks absolutely fabulous.
02.03.2017 at5:17 PM #
Katie Morford
I think everyone needs someone to make this cake for them 🙂
02.04.2017 at8:30 PM #
miranda
I made this tonight and it was outstanding. Thank you for the recipe!
02.04.2017 at8:30 PM #
Katie Morford
Oh my goodness..that makes my day!
02.06.2017 at7:49 AM #
Julie @ RDelicious Kitchen
this looks divine! Pinning – I need to make this for Valentine’s Day this year
02.10.2017 at5:27 PM #
Ann
I am an ultimate brownie snob- this is ourageous perfection!
02.10.2017 at5:27 PM #
Katie Morford
I am with you on both counts 🙂
02.15.2017 at6:54 PM #
Chris
I made this yesterday for Valentines Day! I was pleasantly surprised how easy it was to make. My husband and I loved it!! It’s an absolute keeper.
I might of baked it a bit too long. I went the whole 40 minutes. It falls apart a bit when cutting and serving. But who cares! It still is delicious! Thank you for this elegant recipe.
02.15.2017 at6:54 PM #
Katie Morford
It might help to chill it before cutting. Glad you enjoyed it.
05.22.2017 at11:16 AM #
Dee
Katie, so happy I came across this recipe!! I will make it for my next dinner party. My first thought when reading your story and creating it in my mind was doubling the recipe and layering with apricot or raspberry jam between layers. Perhaps splitting the one layer after some refrigeration and putting a thin layer of apricot/raspberry jam. What do you think?
PS I can surely understand it leaving an impression. It will be my last thought when I go to bed tonight! lol
05.22.2017 at11:16 AM #
Katie Morford
I think that would work and be quite pretty!
05.22.2017 at11:17 AM #
Dee
Katie, so happy I came across this recipe!! I will make it for my next dinner party. My first thought when reading your story and creating it in my mind was doubling the recipe and layering with apricot or raspberry jam between layers.
05.22.2017 at11:20 AM #
Dee
Katie, so happy I came across this recipe!! I will make it for my next dinner party.
05.22.2017 at11:23 AM #
Dee
Katie, so happy I came across this recipe!! I will make it for my next dinner party.
My first thought when reading your story and creating it in my mind was doubling the recipe and layering with apricot or raspberry jam between layers. What do you think?
05.29.2017 at8:04 AM #
Caleb
Is it possible to get the recipe in grams?
05.29.2017 at8:04 AM #
Katie Morford
Hi Caleb, Here is a link to a resource where you can find the conversions. Hope this helps. http://dish.allrecipes.com/cup-to-gram-conversions/
12.09.2019 at2:58 PM #
Mark Ferry
Hi Katie…have you ever considered adding or topping this with some cinnamon?
12.09.2019 at2:58 PM #
Katie Morford
Sure. If you like that flavor combo, go for it. You could add a teaspoon to the batter, or lightly sprinkle the top along with the powdered sugar.
04.22.2020 at12:12 PM #
Petra
Is there anyway you could add the original amounts in grams in brackets? Being European, I prefer to weigh my items.
Thank you
04.22.2020 at12:12 PM #
Katie Morford
Hi Petra,
I would imagine there are conversion tools on the internet so you could figure out weights in grams. That’s not something I do for recipes at this point. Best of luck to you!
09.07.2021 at6:52 PM #
Perla
Omg the cake was delicious! Thank you for the recipe.
04.07.2022 at4:53 AM #
Naureen
Hi, thanks for the recipe. I’ve made this in my gas oven before and it was perfect. Now I have an electric oven, any idea if the timings or the settings are any different; The shape of the cake came out funny with the electric.
Thanks for the help.
04.07.2022 at4:53 AM #
Katie Morford
Hmmm…Not sure. Maybe the temperature of your oven is off? What do you mean the shape came out funny?
12.27.2023 at11:01 AM #
Angela
I made this for Christmas and it was a huge hit! I enjoy all your recipes I’ve tried! Thanks as always!
12.27.2023 at11:01 AM #
Katie Morford
Love to hear it (I made it for Christmas too 🙂