FRENCH CHOCOLATE CAKE
This is typical of a French homemade cake - dense, dark, and delicious. It is a European sponge cake, with a different texture than its American counterparts. It is excellent dusted with confectioners' sugar and served with lightly sweetened whipped cream or a fruit coulis.
Provided by MC
Categories World Cuisine Recipes European French
Time 2h20m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Generously grease a 9-inch springform cake tin. Dust with a little sugar, and tap out the excess.
- Set aside 3 tablespoons of the sugar. Place the chocolate, butter, and remaining sugar in a large, heavy-based pan. Cook over moderate heat until the chocolate and butter have melted, and the sugar has dissolved. Remove the pan from heat. Stir in the vanilla, and leave the mixture to cool slightly.
- Beat the egg yolks into the chocolate mixture one at a time, beating well after each addition. Stir in the flour.
- In a large bowl, scrupulously clean and grease-free, beat the egg whites until foamy. Add the cream of tartar and salt, and beat to stiff peaks. Sprinkle reserved sugar over egg whites, and beat until stiff and glossy. Use a whisk or spatula to fold 1/3 of the egg whites into the chocolate mixture, then carefully fold in the remaining whites. Carefully pour batter into the prepared tin, and tap the tin gently to release air bubbles.
- Bake until well risen and a skewer inserted into the center of the cake comes out clean, for about 45 minutes to 1 hour. Check the cake after 30 minutes: if the cake appears to rise unevenly, rotate after 30 to 35 minutes. If the cake starts to crack or become too brown, place a piece of foil lightly over the top. Transfer the cake to a wire cooling rack, and remove the sides of the springform tin. Cool completely, and then remove the base. Do not attempt to remove the cake before it's completely cooled as this cake is very fragile.
Nutrition Facts : Calories 293.5 calories, Carbohydrate 24.3 g, Cholesterol 108 mg, Fat 21.1 g, Fiber 1.7 g, Protein 4.7 g, SaturatedFat 12.1 g, Sodium 30.9 mg, Sugar 20.6 g
FRENCH COFFEE CAKE
I got this from an Episcopal Church cookbook on a visit to St. John's/Divine in NYC. The cake is very good and not real sweet.
Provided by Bliss
Categories Breads
Time 1h
Yield 1 coffeecake
Number Of Ingredients 11
Steps:
- Sift flour, soda and baking powder together.
- Cream sugar and margarine together.
- and beat in eggs.
- Add 1/4 of flour mixture and 1/3 of sour cream; continue to alternate.
- and cream until blended.
- Add vanilla.
- Grease and flour loaf pan.
- Combine ingredients, pour 1/3 batter into pan.
- Sprinkle 1/2 filling over batter.
- Add another 1/3 batter and remaining filling.
- Cover with remaining batter.
- Marble with knife.
- Bake at 350F for 45-50 minute Dust with powdered sugar when cool.
- 12 servings.
FRENCH CHOCOLATE COFFEE CAKE
My mom always made this coffee cake as a special treat for us on Christmas morning. And my family loves the rich fudgy filling just as much as we did back then.
Provided by Taste of Home
Time 1h10m
Yield 12-16 servings.
Number Of Ingredients 21
Steps:
- In a large bowl, dissolve yeast in warm water. Add the butter, sugar, egg yolks, milk, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., For filling, combine the chocolate chips, milk and sugar in a saucepan; cook and stir over low heat until smooth. Stir in cinnamon; set aside. , For topping, combine the flour, sugar and cinnamon in a bowl; cut in butter until crumbly. Stir in chocolate chips and nuts. Set aside., Punch dough down. Turn onto a lightly floured surface; roll into an 18x10-in. rectangle. Spread with filling. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place in a well-greased 10-in. fluted tube pan, with seam facing inside of pan. Sprinkle with topping. Cover and let rise in a warm place until doubled, about 30 minutes., Bake at 350° for 45-50 minutes or until golden brown. Let stand for 10 minutes before inverting onto a wire rack to cool. Sprinkle with confectioners; sugar if desired.
Nutrition Facts : Calories 336 calories, Fat 15g fat (8g saturated fat), Cholesterol 79mg cholesterol, Sodium 174mg sodium, Carbohydrate 46g carbohydrate (21g sugars, Fiber 2g fiber), Protein 6g protein.
FRENCH CHOCOLATE CAKE
Tender cake layers, a delightful fudge filling and a light and airy frosting await your taste buds! "If you're a chocoholic like I am, you'll just love this rich chocolate cake," says Claire Darby from New Castle, Delaware.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 20
Steps:
- Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large bowl, beat butter and brown sugar until crumbly. Beat in egg yolks and vanilla. Stir in chocolate and coffee. Combine flour, salt and baking soda; gradually add to chocolate mixture alternately with buttermilk (batter will be thick). , Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes. , Meanwhile, in a small saucepan, bring sugar, milk and butter to a gentle boil; cook and stir for 2 minutes or until sugar is dissolved. Remove from the heat; stir in extract. , Invert cakes onto wire racks; drizzle with glaze. Cool completely. In a microwave, melt chocolate chips and milk; stir until smooth. Refrigerate until spreadable, stirring occasionally. , Place one cake on a serving plate; spread with filling. Top with remaining cake. Spread whipped topping over top and sides of cake. Store in the refrigerator. Garnish with chocolate curls.
Nutrition Facts : Calories 558 calories, Fat 21g fat (14g saturated fat), Cholesterol 69mg cholesterol, Sodium 615mg sodium, Carbohydrate 87g carbohydrate (60g sugars, Fiber 2g fiber), Protein 6g protein.
EASY OVERNIGHT FRENCH TOAST COFFEE CAKE
A simple, overnight coffee cake with flavors of French toast!
Provided by Danielle
Categories Coffee Cake
Time 9h30m
Yield 14
Number Of Ingredients 15
Steps:
- Combine softened butter, pecans, brown sugar, cinnamon, and nutmeg for topping in a bowl. Put into a generously greased fluted tube pan (such as Bundt®).
- Mix milk, pecans, protein powder, eggs, melted butter, sugar, vanilla, cinnamon, and nutmeg in a bowl until combined.
- Arrange bread slices standing up in the pan. Pour wet ingredients over top. Cover and refrigerate, 8 hours to overnight.
- Preheat the oven to 350 degrees F (175 degrees C). Remove coffee cake from the refrigerator and uncover.
- Bake coffee cake in the preheated oven for 1 hour. Remove from the oven and let cool for 10 minutes. Invert cake over a wire rack or serving platter and shake gently to release.
Nutrition Facts : Calories 501.7 calories, Carbohydrate 35.8 g, Cholesterol 155.2 mg, Fat 31.7 g, Fiber 2.5 g, Protein 20.9 g, SaturatedFat 13 g, Sodium 334.8 mg, Sugar 15.7 g
FRENCH CHOCOLATE CAKE
A wonderful chocolate cake with rum glaze and chocolate ganache fillings. Great for chocoholics! Time does not include cooling time. NOTE: It's supposed to be one cup of cold, strong brewed coffee.
Provided by FloridaGrl
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven at 350. Line two greased 9 inches round baking pans with waxed paper and grease the paper; set aside. In a large mixing bowl, beat butter and brown sugar until crumbly. Beat in egg yolks and vanilla. Stir in chocolate and coffee. Combine flour, salt and baking soda; add to chocolate mixture alternately with buttermilk (batter will be thick).
- Pour into prepared pans. Bake at 350 for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes. Meanwhile, in a small saucepan, bring sugar, milk and butter to a gentle boil; cook and stir for 2 minutes or until sugar is dissolved. Remove from heat, stir in extract.
- Invert cakes onto wire racks; drizzle with glaze. Cool completely. In a microwave safe bowl, melt chocolate chips with milk; stir until smooth. Refrigerate until spreadable, stirring occasionally.
- Place one cake on a serving platter; spread with filling. Top with remaining cake. Spread whipped topping over top and sides of cake. Store in the refrigerator. Granish with chocolate curls.
Nutrition Facts : Calories 621.6, Fat 26.5, SaturatedFat 17.2, Cholesterol 64.9, Sodium 583.1, Carbohydrate 94.7, Fiber 2.5, Sugar 67.3, Protein 6.4
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