French Chocolate Cake
November 7, 2012
This recipe is a simple yet head-tilting good, it’s French chocolate cake. It is dessert’s version of the little black dress that every girl should have in her repertoire.
All its tender layers, the enchanting fudge filling and a light and airy frosting will be an explosion of yumminess in your mouth. If you happen to be a true blue chocolate lover like myself, then there’s no reason you won’t enjoy this treat.
It’s how you’d like your French homemade cake, dense and delicious. A European sponge cake, of course with a different texture than its American counterparts. It is perfect dusted with confectioners’ sugar or a bit of grated chocolate and a ring of whipped topping.
|French Chocolate Cake
• 7 ounces semi-sweet chocolate
• 14 tablespoons butter or margarine
• 4 eggs
• 3/4 cup sugar
• 1 cup flour
• 1/3 cup hazelnuts, coarsely chopped
• 1 teaspoon baking powder
Preheat oven to 425°. Grease a spring-form pan with detachable bottom that has a diameter of about 9 1/2 inches.
Melt cooking chocolate and butter in a thick-bottomed pot over low heat. Set aside. Beat eggs and sugar until light and airy. Carefully stir the somewhat cooled chocolate mixture into egg mixture.
Blend flour, nuts, and baking powder together, and fold carefully into batter. It’s important to fold it in gently. Pour batter into pan and bake in the oven for about 15 minutes. The cake should not become firm. The “unbaked” batter tastes like a delicious filling.