French Chocolate Cake

Diets

Vegetarian

Ingredients

Refrigerated
- 5 Eggs, large

Baking & Spices
- 1 tbsp All-purpose flour
- 1 3/4 cups Bittersweet chocolate chips
- 9/16 cup Cane sugar, granulated natural
- 1/4 tsp Fleur de sel

Time
Prepare: 10M
Cook: 25M
Total: 35M

Found on injennieskitchen.com

Description

This cake is great on day one, amazing on day two, and downright incredible by day three. I’ve even managed to make it last five whole days, and the flavor holds up well. It is best stored on the counter top, at room temperature, wrapped tightly in parchment paper. Fleur de sel: (“flower of salt”) is a sea salt hand-harvested by scraping the top layer of salt off before it sinks to the bottom of the pan. Typically associated with the Guérande and Brittany regions of France, but now available from many other countries, including Canada, Spain, and Portugal. The texture is coarse and wet. Fleur de sel also has a higher mineral level, giving it a more complex flavor than table salt. It’s generally used for finishing dishes, I love the way it wakens up all the other flavors in my baked goods. Although it’s price tag here in the U.S. makes it a rather exotic ingredient, fleur de sel is relatively inexpensive in France (I thankfully stocked up on my last trip to Paris!). The flavor is quite different, but Maldon Sea Salt Flakes may be used as a substitute in most recipes.

Ingredients

1¾ cups (275 grams) bittersweet chocolate chips
5 large eggs, at room temperature & separated
1 tablespoon (11 grams) all purpose flour
¼ teaspoon (1 gram) fleur de sel
½ cup + 1 tablespoon (115 grams) granulated natural cane sugar

Directions

Preheat the oven to 350ºF with the rack in the center position.
Grease the sides and bottoms of two 8-inch x 4-inch loaf pans. Cut two pieces of parchment paper to fit in the pan long ways (the sides will not be covered). Grease the parchment, and press one sheet into each of the pans.
Add the chocolate to a microwave-safe bowl and cook on high for 2 minutes (based on a 1000-watt microwave). Stir with a spatula until the chocolate is completely melted.
Add the egg whites along with a pinch of salt to a mixing bowl. Beat on high speed until stiff peaks form, taking care not to beat them too dry.
Whisk the egg yolks, sugar and salt. Stir in the melted chocolate with a wooden spoon. Add the flour, and stir until combined (it will be a VERY thick, stiff batter).
Add ⅓ of the egg whites to the bowl, and stir them in with a spoon to loosen up the batter. Use a rubber spatula to fold in the remaining egg whites.
Gently, and evenly, spoon the batter into the prepared pans. Bake for 25 minutes. Remove from the oven and let cool, in the pan, on a wire rack. The cake will “fall” a little, and that’s okay.

Serves: makes 2 loaf cakes
Prepare: 10 mins
Cook Time: 25 mins
TotalTime: 35 mins

injennieskitchen.com

593 12 2017-06-25 17:23:27

Title:	French Chocolate Cake
Descrition:	Need an easy make-ahead recipe this holiday season? This French Chocolate Cake is your delicious answer. By Jennifer Perillo \| In Jennie's Kitchen

French Chocolate Cake