Valerie's decadent chocolate cake from France

Decadent French Chocolate Marvel

Inspired by a friend who may have a grudge against me now, this cake has evolved far beyond its original form, taking on a richness and depth that will leave chocolate lovers enchanted. With an exquisite texture thanks to whipped egg whites, this dessert is nothing short of heavenly. The airy filling and crispy exterior give it a delightful lift; without this crucial step, you’d have a dense chocolate treat instead of the light wonder that is this French delight.

You might wonder about the changes: while Valerie’s version calls for semisweet chocolate, I opted for a bittersweet variety to amplify the cocoa flavor. The flour content is reduced, with a twist of dark cocoa powder added in for depth. I adjusted the baking powder accordingly and slightly lowered the sugar, balancing the flavors to create a cake that’s both rich and not overpoweringly sweet. For those who bear a sweet tooth, an additional sprinkle of sugar can do the trick.

Preparation Time

This recipe serves 8 generously, or 16 if you share the joy in small, delectable slices.

Ingredients

• 9 tablespoons (125 grams) unsalted butter
• 7 ounces (200 grams) bittersweet chocolate (70-72% cocoa), chopped
• 3 tablespoons water
• 3/4 teaspoon baking powder
• 1/3 cup (40 grams) all-purpose flour
• 1/3 cup (about 30 grams) dark cocoa powder, sifted if necessary
• 4 large eggs, separated
• 1 cup (200 grams) granulated sugar
• 1/2 teaspoon vanilla extract (optional)
• Two pinches of sea salt

Cooking Instructions

Begin by preheating your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing it and lining it with parchment paper.

In a sizable saucepan (3 quarts works well), melt the unsalted butter. Once melted, take it off the heat and mix in the chopped bittersweet chocolate until fully incorporated. Add 2 tablespoons of water, followed by the baking powder, flour, and cocoa powder, stirring gently until combined.

In a separate medium bowl, whisk the egg yolks with the granulated sugar, 1 tablespoon of water, and the vanilla extract (if using) until the mixture turns pale and smooth. Combine this with the chocolate mix, stirring just until blended.

In a large clean bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gently fold the whipped egg whites into the chocolate mixture, being careful to maintain the airy texture.

Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to rest on a rack for about 5 minutes before loosening the edges with a knife and flipping it onto a cooling rack – then onto a serving plate. This cake can be enjoyed warm or at room temperature.

For a delightful layered treat, prepare a chocolate whipped cream hours ahead. Heat 1 cup of heavy cream until simmering, then mix in 6 ounces of chopped semisweet chocolate until smooth. Combine with an additional cup of cold heavy cream, chill for at least four hours, or overnight for the best results.

To assemble the layered version, bake double the batter in three 9-inch pans for 15 to 20 minutes. After cooling, I recommend chilling the layers briefly in the freezer to make stacking easier.

Using electric beaters, whip your chocolate cream until fluffy, but avoid overwhipping. Reserve some chocolate whipped cream for decorating, then layer half between the first and second cake layers, repeating the process. When ready, use the reserved cream to add decorative touches on top.

Store the cake in the refrigerator until it's time to relish this exquisite dessert!