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french chocolate cake

Five-Ingredient French Chocolate Cake

Ayushi Gupta-Mehra | The Foodie Diaries
Stirred together with just five pantry staples, this French Chocolate Cake also goes by the name “Suzy’s Cake” in a nod to the driving inspiration behind the original recipe – Suzy Palatin, a cookbook author and good friend of the renowned pastry chef Pierre Hermé. To quote Hermé himself, this revelatory cake is “extraordinarily good and very simple to make”!
5 from 3 votes
Course Dessert
Servings 6 inch cake

Ingredients
  

  • 125 g dark chocolate, chopped.
  • ½ cup unsalted butter (if using salted butter, simply omit adding salt separately)
  • cup caster sugar
  • 2 large eggs
  • 4 tbsp flour
  • ½ tsp vanilla extract
  • pinch of salt

Instructions
 

  • Preheat oven to 180C. Butter a 6 inch cake pan, covering the bottom with parchment paper. Grease the paper and the sides of the pan with butter; set aside.
  • Add the chocolate and butter to a heatproof mixing bowl and set this over a saucepan of barely simmering water, stirring until the chocolate and butter have melted evenly. Set aside.
  • Beat the eggs and sugar together until the mixture is thick and creamy (pale yellow in colour). Whisk in the vanilla extract.
  • Once the melted chocolate has cooled slightly, beat it into the eggs and sugar mixture until evenly combined and smooth.
  • Gently fold in the flour (and salt) until no visible streaks remain. Don’t over-mix!
  • Pour the batter into the prepped pan and smoothen the surface with a rubber spatula/ offset spatula. Bake at 180C for 25 – 30 minutes. The surface of the cake might crack whilst baking – this is normal! When checking for doneness, a toothpick plunged in the centre will emerge with a little moist batter attached.
  • Let the cake pan cool down on a wire rack and come to room temperature before running a sharp knife around the edges of the cake pan and inverting the cake out onto your serving plate. Make sure the cake has completely cooled before serving, preferably with a scoop of vanilla ice cream or crème fraîche.
    french chocolate cake

Notes

This recipe makes a 6 inch cake; double the recipe if you are using a 9 inch cake pan.