Directions: |
Directions:Preheat oven to 325ºF. Generously grease a 9" spring-form cake tin. Dust with a little sugar and tap out the excess. Set aside 3 tbsp. of the sugar. Place chocolate, butter and remaining sugar in a large, heavy-based pan. Cook over moderate heat until chocolate and butter have melted and the sugar has dissolved. Remove the pan from heat. Stir in vanilla and leave the mixture to cool slightly. Beat the egg yolks into the chocolate mixture one at a time, beating well after each addition. Stir in the flour. In a large bowl, scrupulously clean and grease free, beat egg whites until foamy. Add cream of tartar and salt and beat to stiff peaks. Sprinkle reserved sugar over egg whites and beat until stiff and glossy. Use a whisk or spatula to fold ⅓ of the egg whites into the chocolate mixture, then carefully fold in the remaining whites. Carefully pour batter into prepared tin and tap the tin gently to release air bubbles. Bake until well risen and a skewer inserted into the center of the cake comes out clean, for about 45 minutes to 1 hour. Check cake after 30 minutes: if the cake appears to rise unevenly, rotate after 30-35 minutes. If cake starts to crack or become to brown, place a piece of foil lightly over the top. Transfer cake to a wire cooling rack and remove the sides of the spring-form tin. Cool completely and then remove the base. Do not attempt to remove cake before it's completely cooled as this cake is very fragile. |
This recipe for French Chocolate Cake is from