Valrhona Chocolate Cake – a delicious recipe with chocolate chopped, butter, eggs, egg yolks, sugar, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 325F (160C).
2
Butter and flour six, 6 ounces custard cups.
3
Place chocolate and butter in a metal bowl and set it over a pan of simmering water.
4
Stir until melted and smooth.
5
Cool slightly.
6
Using an electric mixer, beat the eggs, yolks and sugar until they are pale and thick, about 10 minutes.
7
Reduce the speed and gradually mix in the flour.
8
Add the chocolate mixture to the flour mixture and continue to beat until thick and glossy, about 5 minutes.
9
Divide among the prepared cups.
10
Add 1 tablespoon.
11
chopped chocolate.
12
Bake until the cake is set around the edges but the center moves slightly when the cup is moved, about 12 minutes.
13
Cool slightly.
14
Run a sharp knife around the edges of the cups.
15
Turn out onto plates and serve with warm ice cream.
892
kcal
Calories
58
g
Fat
55
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 5 1/2 ounces bittersweet chocolate chopped, 11 tablespoons butter unsalted, cut into large pieces, 3 large eggs, 3 large egg yolks, and more.
Yes, Valrhona Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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