Bittersweet Chocolate Cake

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Aug 26, 2015


Bittersweet Chocolate Cake

Posted in : Uncategorized on by : globalwebdesign

Bittersweet Chocolate Cake
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Yield servings
Author The French Pastry School
Prep time 45 minutes
Cooking time 15 minutes
Total time 1 hour


The most delicious chocolate cake you'll ever eat!


  • 1/2 cup Butter unsalted
  • 3 1/4 ounces Cacao Barry bittersweet chocolate
  • 2 fresh egg yolks, room temperature
  • 2 fresh whole eggs, room temperature
  • 3/4 cup + 1 tablespoon powdered sugar
  • 1/3 cup + 1 teaspoon sifted cake flour


  1. First butter and sugar your molds. Set aside.
  2. Next, in a mixing bowl slowly melt the butter and chocolate over a bain marie of hot water.
  3. Make sure that the eggs and egg yolks are at room temperature. Mix yolks and eggs together.
  4. Using the whisk attachment, slowly add the powdered sugar and egg mixture into the melted chocolate until smooth. Add the sifted flour all at once and mix until homogenous.
  5. Fill the pre-buttered and sugared molds to three-quarters full with the chocolate mixture.
  6. Refrigerate and when ready to serve bake at 375°F for about 10-15 minutes.
Chef's Note Do not over-bake the cakes, otherwise you will not get the soft center effect.