French Chocolate Cake
A one-layer French chocolate cake, made with candied ginger for that extra kick - a French classic which can easily be turned into a gluten-free dessert by replacing the spoonful of flour with almond flour or rice flour. Best made in advance and served next day at room temperature.
Ingredients
- 200 g (7oz) dark (bittersweet) chocolate min. 64% cacao, roughly chopped
- 150 g (5½oz/ 11 tbsp) unsalted butter cut roughly into cubes
- 110 g (4oz/ ½ cup) sugar or coconut flower sugar
- ½ teaspoon salt (fleur de sel) (or teaspoon coffee granules)
- 5 organic eggs
- 1 tablespoon plain (all-purpose) flour For GLUTEN FREE, replace with almond or rice flour
- 30 g (1oz/ 2 tbsp) candied stem ginger optional
Instructions
- Preheat oven to 180°C/160°C fan/360°F/Gas 4. Line a round cake tin (25cm/10 inch) with cooking parchment (see NOTES)
- Over a pot of simmering water, place the chocolate and butter in a heatproof bowl (bain-marie or double boiler). Melt the chocolate gently for about 10 minutes.
- As soon as the chocolate and butter have melted, take off the heat. Add the sugar and salt (or coffee powder) and mix together with a spoon. Gradually add the eggs and then add the flour, mixing until just combined.
- If using, place the candied ginger at the bottom of the cake tin then pour over the chocolate mixture and bake for 20 minutes.
- Remove from the oven (don't worry if it looks uneven, it will flatten out while cooling). Leave to cool for about 20 minutes then turn out of the tin on to a serving plate.
Notes
Serve on its own. Also delicious served with Chai Tea Crème Anglaise, salted caramel sauce, or with a dollop of Whisky ice cream for a special occasion.
How to Line a Cake Tin: follow the simple instructions on FAQ (French baking tips).
* add a couple of pinches of cayenne pepper for that extra subtle kick.