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THFrench Chocolate Cake.
There are some films that stay with you long after the credits roll. Chocolat was one of those for me.
All heady with melted chocolate, whispered secrets, and stolen glances. I remember watching Juliette Binoche stir her glossy pots of ganache with quiet magic, and wishing I could step into her shoes, own a little shop that smelled of cocoa and cardamom.
This cake is my homage to that dream. Rich, dark, unapologetically indulgent, it’s made with good chocolate and crowned with a whipped ganache so light it almost floats. A little fleur de sel sharpens the sweetness, like desire just beneath the surface. One slice and you’ll understand.... some stories are best told in chocolate.
This is also perfect for the upcoming Easter holidays, simply top with mini eggs...P.S this cake is INCREDIBLE 30 seconds in a microwave. 😉
Ingredients
(For the cake)
Serves 8–10
200g semi sweet dark chocolate @callebautchocolate
200g salted butter
3 large eggs @thehappyeggco
100ml sour cream
200g self-raising flour
70g plain (all-purpose) flour @allinsonsflour
280g dark brown soft sugar
1 tsp bicarbonate of soda
1 tsp baking powder
70g cocoa powder
4g Flaked Salt
1 tbsp instant coffee mixed with 125ml hot water
(For the whipped ganache)
250g semi-sweet dark chocolate, finely chopped
350g double cream
1 tbsp vanilla bean paste
Small pinch of fleur de sel
Method
Preheat the oven to 180°C/160°C fan . Grease and line two 20.5cm (8-inch) round cake tins with butter and parchment.
Melt the chocolate and butter together over a bain-marie until smooth. Set aside to cool.
In a separate bowl, whisk together the dry ingredients. Then, combine the cake ingredients together and evenly distribute between the cake tins. Bake for 30-35 minutes. Leave to cool.
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@theculinarybee
