This French Chocolate Cake is both elegant and delicious. It is a work of art!
The chocolate cake is fudgy yet light and it’s topped with whipped cream and fresh blackberries. The fresh blackberries and mint leaves give this cake a perfect summer look.
Check out Korena’s recipe for the instructions. Here are the measurement conversions.
Preheat the oven to 350˚F (325˚F convection) (180°C, 165°C convection)
9-inch (23 cm) round cake pan
9 tablespoons (125 g) unsalted butter
7 ounces (200 g) bittersweet chocolate (about 1¼ cups chocolate chips)
2 tablespoons water
3/4 teaspoon baking powder
1/3 cup (40 grams) all purpose flour
1/3 cup (30 grams) cocoa powder
4 egg yolks (keep the whites for later)
1 cup (200 grams) granulated white sugar
1/2 teaspoon vanilla
4 egg whites
2 pinches of salt
1 cup (237 ml) heavy cream, whipped
A few handfuls of blackberries
Some mint leaves for garnish
Please check out the July 2015 issue of the magazine.
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