French Chocolate Cake
Two thin layers made with cornstarch instead of flour, melted chocolate beaten into the yolks and stiff whites folded through.
Before you start: The last step says to frost with the same chocolate mixture, but all of it goes into the batter earlier. Plan on making a separate batch of frosting.
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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
Directions
- Separate 4 eggs. Beat egg yolks with 2/3 cup sugar until lemon colored and very thick.
- Melt 4 ounces semi-sweet chocolate with 1 ounce bitter chocolate and 4 ounces butter. Stir into egg yolk mixture.
- Beat egg whites until foamy. Add ¼ teaspoon cream of tartar. Add 2 tablespoons sugar. Beat until shiny and stiff.
- Add ¾ cup sifted cornstarch alternately with the egg whites into the egg yolk mixture.
- 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.
- Chill to un-mold. Use the same chocolate mixture to frost.
Notes
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