Indulge in the rich and decadent flavors of this classic Gauteau au Chocolat Fondant - French Chocolate Cake. Made with a blend of high-quality chocolate and simple ingredients, this cake is the perfect dessert for anyone who loves the comforting taste of homemade baked goods. With a fluffy texture and a deliciously indulgent chocolate flavor, this cake is perfect for satisfying your sweet tooth and adding a touch of elegance to any occasion. Try out this recipe today and discover the perfect blend of French sophistication and chocolatey indulgence in every bite!
Why you'll love this
Rich and decadent
This French Chocolate Cake recipe is the perfect indulgence for anyone with a love for rich and decadent chocolate desserts. With a blend of high-quality chocolate and simple ingredients, this cake is the perfect balance of sweet and indulgent flavors.
Elegant and sophisticated
This Gauteau au Chocolat Fondant cake is a classic French dessert that is loved by many. Its fluffy texture and indulgent chocolate flavor make it a perfect dessert for adding a touch of elegance to any occasion.
Easy to make
Despite its impressive flavor and elegant appearance, this recipe is actually quite easy to make with simple ingredients and straightforward instructions. It's a perfect dessert for those who want to impress their guests with a stunning dish without spending hours in the kitchen. This French Chocolate Cake is perfect for any occasion, whether it's a casual family dinner or a formal celebration with friends and loved ones.
Ingredients and substitutions for French Chocolate Cake
- Dark chocolate: 54% dark chocolate was used here and it highlights the depth of flavor without adding too much sweetness to the cake. If you hate dark chocolate, it’s still recommended to use this the first time you make this recipe.
- Butter: Unsalted butter was used here, though salted butter would also work if that’s what you have on hand.
- Sugar: The best sugar here is superfine or caster which helps dissolve into the eggs and remaining cake batter. You could half and half the sugar with raw sugar or light brown sugar and caster sugar as I do not recommend completely substituting out superfine or caster sugar.
- Eggs: The eggs help give the batter a light texture whilst also adding volume to the finished gateau.
- Flour: You don’t need much here and you could substitute with gluten free flour to make this gluten free friendly.
See recipe card for quantities.
Equipment needed to make this
Saucepan: You’ll need a small saucepan to melt the butter and chocolate.
Mixing bowl: A medium mixing bowl works best here to make the cake batter.
Whisk: The cake batter can easily be whipped up with a large whisk to get plenty of air through the sugar and eggs.
Springform cake tin: A springform is easiest here due to how fudgy the cake is to help get you out of the tin! This cake is best baked in a 20cm or 8 inch tin or smaller for a cake that isn't too flat.
FAQ's for the best French Chocolate Cake
Do I need to use dark chocolate in this cake?
There is much to be said for the higher quality of dark chocolate because there’s less relying on dairy like milk chocolate does. It also means the sugar content in your baking is more controlled because dark chocolate usually contains less added sugar. When baking with dark chocolate; the sugar helps balance out what can be bitter to a more rounded flavor making the overall flavor in this exactly what you want in the Gauteau au Chocolat Fondant. So it is recommended to use high quality dark chocolate here to give you the closest result to what you would find in France.
Can I make French Chocolate Cake ahead?
You can, this is best served within 2 days of baking, though this will last up to 4 days when kept covered in a container.
More chocolate cake recipes you’ll enjoy
Kladdkaka - Swedish Chocolate Cake
How to make French Chocolate Cake:
Preheat your oven to 180C/350F and grease a springform cake tin and place 2 teaspoons flour into the tin.
Tap and swirl the tin to coat fully and upturn to discard any excess flour. Set aside.
Place the butter and chocolate into a saucepan on low heat, stirring to melt evenly. Set aside.
Place the eggs and sugar into a bowl and whisk to combine until lightly frothy.
Sift the flour therein and whisk to combine until smooth.
Pour in the warm chocolate and butter and whisk to combine until smooth.
Pour into your cake tin and tap lightly smooth.
Bake for 25 minutes or the cake is lightly risen and beginning to go golden at the edges.
Remove and allow to cool for 5 minutes in the cake tin.
Remove the cake tin and allow to cool fully.
Slice and serve with a dollop of yogurt or whipped cream and you favorite hot beverage.
French Chocolate Cake
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: Serves 8
- Category: Cakes
- Cuisine: French
This Gauteau au Chocolat Fondant - French Chocolate Cake recipe is a cake that requires only 5 ingredients for a quick and fudgy dessert.
200 grams / 7 ounces dark chocolate, roughly chopped
200 grams / 7 ounces butter, cubed
4 eggs, room temperature
150 grams / ¾ cup superfine/caster sugar
80 grams / ½ cup plain flour
- Preheat your oven to 180C/350F and grease a springform cake tin and place 2 teaspoons flour into the tin.
- Tap and swirl the tin to coat fully and upturn to discard any excess flour. Set aside.
- Place the butter and chocolate into a saucepan on low heat, stirring to melt evenly. Set aside.
- Place the eggs and sugar into a bowl and whisk to combine until lightly frothy.
- Sift the flour therein and whisk to combine until smooth.
- Pour in the warm chocolate and butter and whisk to combine until smooth.
- Pour into your cake tin and tap lightly smooth.
- Bake for 25 minutes or the cake is lightly risen and beginning to go golden at the edges.
- Remove and allow to cool for 5 minutes in the cake tin.
- Remove the cake tin and allow to cool fully.
- Slice and serve with a dollop of yogurt or whipped cream and you favorite hot beverage.
Adapted from Cuisine Journaldes Femmes
- Calories: 451 calories per serve
Keywords: chocolate, cake, french cake
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