French Chocolate Cake
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 18 ingredients
- 2 oz Chocolate
- 1/2 c Sour cream
- 3/4 ts Salt
- 1/4 c Cream
- 3/4 c Water
- 1/8 ts Salt
- 2 c Powdered sugar
- 1/2 c Cocoa powder
- 2 c All-purpose flour
- 1 ts Vanilla
- 1/2 c Brown sugar; packed
- 1 1/3 c Sugar
- 2 tb Butter
- 3/4 ts Baking soda
- 1/3 c Butter or margarine
- Frosting:
- 3 Egg whites
- 1/2 c Water
Possible health benefits
General information, not medical advice.
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Sour cream
Source of vitamin B12 · 0.4 µg per 100 g, 17% of the reference intake per 100 g
- Vitamin B12 contributes to normal energy-yielding metabolism.
- Vitamin B12 contributes to normal functioning of the nervous system.
- Vitamin B12 contributes to normal homocysteine metabolism.
5 more authorised claims
- Vitamin B12 contributes to normal psychological function.
- Vitamin B12 contributes to normal red blood cell formation.
- Vitamin B12 contributes to the normal function of the immune system.
- Vitamin B12 contributes to the reduction of tiredness and fatigue.
- Vitamin B12 has a role in the process of cell division.
Vitamin B12 is a nutrient that helps keep your body’s blood and nerve cells healthy and helps make DNA, the genetic material in all of your cells. NIH fact sheet
Source of calcium · 141 mg per 100 g, 18% of the reference intake per 100 g
- Calcium contributes to normal blood clotting.
- Calcium contributes to normal energy-yielding metabolism.
- Calcium contributes to normal muscle function.
5 more authorised claims
- Calcium contributes to normal neurotransmission.
- Calcium contributes to the normal function of digestive enzymes.
- Calcium has a role in the process of cell division and specialisation.
- Calcium is needed for the maintenance of normal bones.
- Calcium is needed for the maintenance of normal teeth.
Calcium is a mineral your body needs to build and maintain strong bones and to carry out many important functions. Calcium is the most abundant mineral in the body. NIH fact sheet
Nutrients per 100 g of “Sour cream, light”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
Method
Chef Wood
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- Sift together the flour, soda, cocoa powder (unsweetened) and salt; set aside. Cream butter until fluffy and light then add water, sour cream and vanilla. Mix with flour mixture and beat until smooth. Beat egg whites for 1 minute then fold into batter. Pour batter into 2 well greased and lightly floured cake pans. Bake in preheated 350~ oven for 25-30 minutes. Cool then frost.
- BROWN SUGAR CHOCOLATE FROSTING: Combine brown sugar, water and butter in saucepan. Cook until a little syrup dropped into cold water froms a soft ball. Remove from heat and add chocolate; stir until melted and smooth. Blend in sifted confectioners sugar and teaspoon salt, alternately with cream. Beat well then add 1 teaspoon vanilla. Thin with additional cream if necessary, a few drops at a time.
Plating
Cookware for this recipe
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Saucepan
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Cake tin
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Whisk
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Blender
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Wooden spoon
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Sieve
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Kitchen thermometer