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Desserts

French Chocolate Cake

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Two thin layers made with cornstarch instead of flour, melted chocolate beaten into the yolks and stiff whites folded through.

Not this recipe — add a photo of yours.Photo: Sylwia Bartyzel (CC0, via Wikimedia Commons)

Cook
18 min
Source
Lanyce Keel - Deb Topp

History of this recipe

Nobody's written this one down yet.

Ingredients

  • 4 eggs, separated
  • 2/3 cup sugar, for the yolks
  • 4 ounces semi-sweet chocolate
  • 1 ounce bitter chocolate
  • 4 ounces butter
  • ¼ teaspoon cream of tartar
  • 2 tablespoons sugar, for the whites
  • ¾ cup sifted cornstarch
  • Frosting:
  • 4 ounces semi-sweet chocolate
  • 1 ounce bitter chocolate
  • 4 ounces butter

Directions

  1. Separate 4 eggs. Beat egg yolks with 2/3 cup sugar until lemon colored and very thick.
  2. Melt 4 ounces semi-sweet chocolate with 1 ounce bitter chocolate and 4 ounces butter. Stir into egg yolk mixture.
  3. Beat egg whites until foamy. Add ¼ teaspoon cream of tartar. Add 2 tablespoons sugar. Beat until shiny and stiff.
  4. Add ¾ cup sifted cornstarch alternately with the egg whites into the egg yolk mixture.
  5. Pour into two 8-inch pans, greased and lined with greased wax paper. Bang each one once. Bake at 350 degrees for 15-18 minutes, until a toothpick comes out clean at the edges but moist in the middle.
  6. Chill to un-mold. For the frosting, melt another 4 ounces semi-sweet chocolate, 1 ounce bitter chocolate and 4 ounces butter together; cool until it is thick enough to spread, then frost the cake.

Notes

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