Monday, April 1, 2024

The French Chocolate Cake


I found the original recipe somewhere online (possibly the New York Times?), but when I went back to look for it, I couldn't find it anywhere! I tried again just now, and still no luck.


  • 8 oz. dark chocolate
  • 8 oz. or 1 Cup butter
  • 1 C sugar
  • 4 eggs
  • 1 tablespoon of flour


Melt the chocolate and butter (on very low heat, or over hot water in a double boiler, if you prefer); make sure it doesn't burn. Stir until both are melted.
Add sugar, mix together.
Add 4 eggs and mix slowly together.
Add flour, mix together

Place in a cake tin (pan) and cook in oven for 20 minutes at 450 (until a knife inserted in the center comes out clean)

Serve with whipped cream and berries (or your favorite frosting)

This makes a very small cake, so you'll probably want to double the recipe, like I did. I also substituted quinoa flour for the regular flour (I think any type of flour would work) and Splenda for the sugar. I think you could probably make it even more low carb by substituting baking chocolate for the dark chocolate and adding more Splenda (although it might change the texture).  You could probably make it a little lighter by using Country Crock instead of butter.  It's very dense and rich; more like a soufflĂ© than a cake.

The recipe says to stir it all together slowly. Some similar recipes I found online were very particular about how to put it all together. Honestly, I just mixed it all in a bowl with my stand mixer and it came out fine. 

You can also try making it with almond and/or coconut flour, for it to be gluten-free and low carb; Splenda instead of sugar; and vegan chocolate and butter to make it dairy-free. I'm sure it will be delicious no matter what substitutions you make.


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