Recipe by Michelle Chen
"This is typical of a French homemade cake - dense, dark, and delicious. It is a European sponge cake, with a different texture than its American counterparts. It is excellent dusted with confectioners' sugar and served with lightly sweetened whipped cream or a fruit coulis."
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10 (1 ounce) squares
unsalted butter, cubed
sifted all-purpose flour
cream of tartar
salt to taste
confectioners' sugar, for dusting
I had to do a report on France for my Global Studies class and I decided to make this for everyone in the class. Everyone loved it! Also, I took it to my French teacher whom lived in France for 30 years and she said that indeed, it was French, and she wanted the recipe, as well as 4 other teachers!
I followed the directions but this did not turn out at all-I ended up throwing it out. Sorry!
I think this cake is great! Working as a pastry baker, I have made cakes like this before. The cake usually sinks in a little at the top after cooling. I like to fill the indention with whipped cream, freeze it overnight and then glaze with a melted ganache icing. Sooo elegant but still pretty easy.
I have to admit, I was a little skeptical, especially after it came out of the oven and it looked so dry on the outside. I was afraid that it was just going to be a dry, crispy mess. Boy was I wrong!!!! This was absolutely delicious!!! It had the richness of a chocolate cake without the sickly sweetness that you get from traditional cakes. I served it with raspberry sauce and homemade whipped cream and everyone thought it was great!
I was concerned about the cake having only 1/4c flour so I doubled it and it turned out to be about the consistency of a brownie. Everyone loved the flavor and it was very pretty with the powdered sugar sprinkled over the top. I will make again. It would be very good with a raspberry sauce or drizzled with a chocolate syrup. Update: I've made this cake several times without adding more flour and it is wonderful as written! I do sometimes substitute bittersweet for some of the semi-sweet to give it a richer chocolate taste. Fantastic!
It's my go-to recipe for a rich, dense and impressive cake for get-togethers. People always ask for the recipe!
If you don't have cream of tartar on hand, a pinch of salt will do just fine.
I serve the cake with a dusting of powdered sugar and strawberry or raspberry sauce on the side.
I LOVE this torte. It is very rich and flavourful. I always serve this for desert when I have dinner parties - everyone asks for the recipe.
I use the recipe for Raspberry Sauce, and top the torte with that, along with fresh whipped cream (no fake stuff for this desert!)
Lovely cake - rich on chocolate (used chocolate with 56% cacao content), but not too sweet. The texture was slightly brownie-like...not sure why because I was careful with the amount of flour after reading the reviews. Served it with rasberrry sauce and whipped cream for my BF's bday. He loved it! Bonus part... the cake kept well for over a week (it's just the 2 of us). Will definitely make again. The Hague, Netherlands
* Percent Daily Values are based on a 2,000 calorie diet.
French Chocolate Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 190
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