Looking for an elegant, make ahead holiday dessert?
Try this easy, French Chocolate Cake.
Six ingredients, with optional powdered sugar, whipped cream and berries.
Last week I introduced you to an easy make ahead holiday appetizer, Baked Brie with Walnuts and Dried Cranberries.
I also made this make ahead holiday dessert with my friend and food stylist, chef Kris.
The recipe comes from another cookbook Kris edited called A French Country Kitchen by Patrick Esquerré, founder of La Madeleine restaurants.
Make it up to a day ahead in four small custard cups or one nine inch round cake pan.
Dark chocolate and butter (or vegan butter) combine with eggs, cake flour, sugar and cocoa powder for a simple but classic, Country French dessert.
Use a combination of two good quality dark or semi sweet dark chocolate bars for a deeply satisfying chocolate treat that’s sure to be your new holiday favorite.
For individual cakes, butter and dust with cocoa powder four ceramic or glass ramekins. For a larger cake, use the same ingredients to coat a nine inch round circular cake pan.
When you are ready to serve, turn out cakes onto plates and garnish with powdered sugar, berries and either whipped cream or ice cream for a smashing, festive dessert.
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Dig in to easy, French Chocolate Cake and HAPPY HOLIDAYS!!!Print
- *9 ounces ( 252 gm) dark semi-sweet or bittersweet chocolate, chopped (dairy free chocolate ok)
- 1 cup (8 oz/226 gm) plus 1 tablespoon unsalted butter, divided use (vegan butter ok)
- 4 eggs
- 1 cup (225 gm) plus 2 tablespoons (25 gm) sugar
- **¾ cup cake flour (75 gm)
- 1 tablespoon (8 gm) cocoa powder
- Garnish ingredients (optional):
- powdered sugar
- English or whipped cream
- strawberries or berries in season
- *For a richer taste, use a combination of different baking chocolates, like semi-sweet and bittersweet.
- **Make your own cake flour: 3/4 cup (85 grams) sifted, bleached AP flour plus 2 tablespoons (15 grams) cornstarch. Then measure out 3/4 cup for recipe.
- For this recipe you will need the following equipment: a double boiler, wooden spoon, 9-inch round cake pan or 4 custard cups and parchment paper.
- Preheat oven to 350° F. Line a 9-inch round cake pan with a round piece of parchment paper to fit the bottom. Butter the cake pan and parchment with remaining butter. For custard cups, grease the bottoms and sides with remaining butter.
- To melt chocolate: combine chocolate with 1 cup of butter and melt slowly in a double boiler. To microwave: heat carefully in a microwave–safe bowl, in 30-second intervals, stirring in between, until melted.
- Remove from heat and add eggs one at a time, beating well with a wooden spoon after each addition. Continue mixing while adding sugar, then flour.
- Dust inside and bottom(s) of pan or cups with cocoa powder. Pour cake batter into pan or cups.
- Place cake or cakes on a sheet pan and bake: 25 minutes for the big cake and 18-20 minutes for the little cakes. Test the center with a toothpick. If not cooked, bake a little longer. Center should be very moist. Remove from oven and let cake(s) cool. When cooled completely, cover with plastic wrap and let cake(s) sit for a day.
- To serve the cake(s): Place the bottom of the cake pan(s) in cold water or place a wet cloth on the bottom of the pan(s). Turn cake out onto a serving platter or turn little cakes out onto individual small plates. If cakes will not release, try reheating over the stove burner for 30 seconds. Serve cake at room temperature with sifted powdered sugar, berries and whipped topping of choice.
Adapted From A French Country Kitchen by