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French chocolate cake


  • 3/4 cup castor sugar
  • a block of dark cooking chocolate
  • 3/4 cup butter
  • 2 teaspoons vanilla extract
  • 5 separated eggs
  • 1/4 cup plain flour
  • pinch salt
  • Icing sugar for dusting


  • Cook the chocolate, butter and sugar (less 3 tablespoons) over a low heat until ingredients melted.
  • Remove from heat and stir in vanilla, let cool slightly.
  • Beat the egg yolks into the chocolate mixture one at a time, then sift in the flour.
  • Beat egg whites slowly til frothy then increase the speed, add the salt and beat til soft peaks form.
  • Sprinkle over the reserved sugar and beat until the whites are stiff and glossy.
  • Beat one third of the whites into the chocolate mixture, then fold in the remaining whites.
  • Carefully pour the mixture into a springform pan and tap the pan gently to release any air bubbles.
  • Bake at 160 deg C for about 35 to 45 minutes
  • Transfer the cake onto a wire rack, remove the side of the pan and let cool completely.
  • Remove the pan base, dust with confectioner's sugar and serve.

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