French Chocolate Cake

French Chocolate Cake French Chocolate Cake French Chocolate Cake French Chocolate Cake

I was a bit concerned about this cake.  Once it was finished, it resembled nothing more than a giant hockey puck! This is a very solid chunk of cake – it came out of the springform tin easily and was robust enough that I had no qualms about slapping it on to the cake stand.  Fortunately,  though, when it came to eating it,  there was nothing hockey puck about it. It was rich, chocolately and very more-ish. Still,  given the amount of butter, chocolate and liquor*, it’s probably not so surprising…

This case is quick, low on fuss and practically gluten free.  With only 1 g of flour,  I wouldn’t be surprised if you could leave it out altogether or replace it with something more GF-friendly.

Recipe (from Chocolate Dreams by Christine French)

250g chocolate, chopped into small pieces
225g unsalted butter, cut into small pieces
90g granulated sugar
30 mL brandy or orange flavoured liqueur
5 eggs
15 mL (1 tbsp) plain flour
icing sugar, for dusting
whipped or soured cream for serving

Preheat oven to 180 deg C.  Generously grease a 23×5 cm springform tin and line the base with non-stick paper.  Wrap the bottom and sides of the tin in foil to prevent water from seeping through into the cake.

Melt the chocolate, butter and sugar in a saucepan over low heat, stiring frequently until smooth (NB:  you need to stir for much longer to dissolve the sugar than it takes to melt the choc/butter). Remove from the heat, cool slightly and stir in the brandy/liqueur.

Beat the eggs lightly for 1 minute, then beat in the flour (NB: probably a good idea to sift here –  just dumping the flour in give you little lumps).  Slowly beat in the chocolate mixuter until well blended.  Pour into the tin.

Place the tin a large roasting pan and add enoug boiling water to come up about 2 cm up the side of the tin. Bake for 25-30 mins, until the edge of the cake is set,  but the centre is still soft (NB:  mine was set thru after 235 mins!)  Remove the tin from the roasting tin and remove the foil.  Cool the tin on a wire rack.  Remove the sides from the springform tin and turn the cake onto the wire rack.  Lift off the base and then carefilly peel off the paper so the base of the cake is now the top.  Leave the cake on the rack until is is completely cold.

Decoration: cut 6-8 strips of non-stick baking paper 2.5 cm wide and place randomly over the cake.  Dust the cake with icing sugar,  then carefully remove the paper.

French Chocolate Cake

*Seriously, there’s twice as much Cointreau in this baby as there is flour