French Chocolate Cake

This cake is intense!  It’s dark and bitter and rich and more like baked fudge than any cake I’ve ever had.  This is what I imagined mud cake would be like before I ever tried mud cake (when I tried mud cake, it was a sad disappointment).  This cake is only about an inch thick, and has only a tablespoon of flour, and it’s wonderful, and I made it for my Awesome Housemate’s birthday last week.

French Chocolate Cake

250g dark chocolate, cut into small pieces
225g unsalted butter, cut into small pieces
1/2 cup castor sugar
2 tblsp vanilla
5 eggs
1 tblsp flour
icing sugar, for dusting
raspberry couli and icecream for serving

Preheat the oven to 180 degrees.

Grease a springform pan.  Line the bottom with baking paper and grease.  Wrap the base and sides in foil to prevent water getting in.

In a saucepan over low heat, melt the chocolate, butter and sugar together, stirring until smooth.  Cool slightly and add the vanilla.

In a large bowl, beat the eggs for about a minute.  Mix in the flour, then slowly add the chocolate mixture.

Pour the batter into the prepared tin.  Place the tin in a baking pan and add enough boiling water to come up the sides of the cake tin.

Bake for 25-30 minutes, until the edge of the cake is set (the centre will still be soft).  Remove from oven, remove the foil, and allow to cool slightly.  It will sink in the middle as it cools.

Remove the springform tin, and turn onto a wire rack.  Peel back the baking paper.

When the cake is completely cool, dust with icing sugar, and serve with a tart raspberry coulis and some good vanilla icecream.

I could only eat a small piece at a time, but Awesome Housemate went back for thirds!

Raspberry Coulis

This is one of the easiest things in the world to make!

1 cup of raspberries (frozen is fine)
1-2 tblspns sugar (you want it to be tart to match the richness of the cake)
a TINY bit of water (just to get things started – the raspberries will release heaps of liquid)

Put everything in a saucepan over medium heat, and allow to cook down for 15-ish minutes, stirring occasionally.  You may need to reduce the heat, and keep an eye on it so that it doesn’t burn.


4 responses to “French Chocolate Cake

  1. baked fudgey cake is very very good but it is a shame you were disappointed by mud cake – it is really good when freshly made – hope you didn’t try one of the slices of cake that had been drying out in a cafe for days on end!

    • Oh, I don’t mean that all mudcake is disappointing, just that, when you’re expecting something like baked fudge, the cakeiness of mudcake is inevitably a bit of a let down. I have eaten many a mudcake since that first slice, and most of them have been incredibly delicious.

  2. how much boiling water do you need to pour on top of the cake? You have written “until it comes up the sides”… could you please explain that some more?

    • Hi Jen,
      You don’t actually pour the water on top of the cake, you pour it into the baking pan that the cake tin is sitting in. The water should come about half way up the sides of the cake tin (on the outside), so the whole thing is sitting in a hot water bath. I believe this helps keep the cake moist, and make sure it cooks evenly without getting too hot – sort of like the baking equivalent of a double boiler!
      Hope you enjoy the recipe!

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