French chocolate cake
This is a fine, chocolate-rich cake, very easy to make. I usually make it according to the wishes of my husband, for whom all the wisdom of a good candy is in a simple performance and top quality ingredients.
Preparation steps
- Chop the chocolate, cut the butter into cubes and put them in a bowl together with the sugar (note: first separate 3 tablespoons from the sugar and save them for egg whites).
- Melt the food over a low heat, remove, cool slowly to room temperature and then add the vanilla essence.
- Beat the egg yolks into the cooled mixture with a mixer, one by one.
- Then slowly knead the sifted flour.
- Separately whisk the egg whites with a pinch of salt and add three tablespoons of sugar towards the end. Mix them into a shiny and firm mixture.
- Whisk 1/3 of the snow into the chocolate mixture, then slowly add the rest with a large spoon.
- Pour the mixture into a round pan (24cm) with a hoop, in which you put the baking paper. Gently shake the pan to flatten the surface and release air from the mixture.
- Bake the stake in a preheated oven (160 C) for 35-45 minutes (touch the surface and if it comes back slightly - the stake is baked).
- Remove after a few minutes, cool.
- Sprinkle the cold cake with powdered sugar.
Serving
I baked the cake for 40 minutes. It can be served with sweet whipped cream or "slag" of orange and mandarin. The recipe is from the book "500 fabulous cakes and bakes".
