Recipes Cuisine European French French Chocolate Cake 4.7 (57) 49 Reviews 14 Photos This is a typical French homemade cake — dense, dark, and delicious. It is a European sponge cake, with a different texture than its American counterparts. It is excellent when dusted with confectioners' sugar and served with lightly sweetened whipped cream or a fruit coulis. Submitted by Michelle Chen Updated on February 13, 2023 Save Rate Print Share Close Add Photo 14 14 14 14 Prep Time: 35 mins Cook Time: 45 mins Additional Time: 1 hr Total Time: 2 hrs 20 mins Servings: 12 Yield: 1 9-inch cake Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients ½ cup white sugar 10 (1 ounce) squares semi-sweet chocolate ¾ cup unsalted butter, cubed 2 teaspoons vanilla extract 5 eggs, separated ¼ cup sifted all-purpose flour 1 dash cream of tartar salt to taste ½ tablespoon confectioners' sugar, for dusting Directions Preheat the oven to 325 degrees F (165 degrees C). Generously grease a 9-inch springform cake tin. Dust with a little sugar, and tap out excess. Set aside 3 tablespoons of sugar. Place chocolate, butter, and remaining sugar in a large, heavy-based pan. Cook over moderate heat until chocolate and butter have melted, and sugar has dissolved. Remove the pan from heat. Stir in vanilla, and leave mixture to cool slightly. Beat egg yolks into chocolate mixture one at a time, beating well after each addition. Stir in flour. In a scrupulously clean, grease-free, and large bowl, beat egg whites until foamy. Add cream of tartar and salt, and beat to stiff peaks. Sprinkle reserved sugar over egg whites, and beat until stiff and glossy. Use a whisk or spatula to fold 1/3 of egg whites into chocolate mixture, then carefully fold in remaining whites. Carefully pour batter into the prepared tin, and tap the tin gently to release air bubbles. Bake until well risen and a skewer inserted into center of the cake comes out clean, for about 45 minutes to 1 hour. Check cake after 30 minutes; if cake appears to rise unevenly, rotate after 30 to 35 minutes. If cake starts to crack or become too brown, place a piece of foil lightly over top. Transfer cake to a wire cooling rack, and remove the sides of the springform tin. Cool completely, and then remove the base. Do not attempt to remove cake before it's completely cooled as this cake is very fragile. I Made It Print 87 home cooks made it! Nutrition Facts (per serving) 294 Calories 21g Fat 24g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 294 % Daily Value * Total Fat 21g 27% Saturated Fat 12g 61% Cholesterol 108mg 36% Sodium 31mg 1% Total Carbohydrate 24g 9% Dietary Fiber 2g 6% Total Sugars 21g Protein 5g 9% Calcium 15mg 1% Iron 2mg 9% Potassium 49mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.