Saturday, September 14, 2019



I might have baked a unique cake for the occasion, anything luxurious or at the least a bit bit sophisticated. But no, it was no longer what I was watching for. Sometimes, there may be nothing higher than simplicity, with actual flavors and no more stuff around. Given that we have been about to spend the weekend in a cabin, I figured a vintage chocolate cake was appropriate. I might already image the households who lived within the cabin on the birth of the past century, getting busy baking this cake of their tiny kitchen.

As I was telling you earlier, I actually have examined many chocolate cake recipes in my life, to the level that I constructed a moderate obsession about them. But if I needed to go with purely one, a vintage one which by no means fails or disappoint, I would for certain pass for this one which I got a long time ago by way of my expensive first rate chum Marie F. It’s an amusing coincidence that I selected to bake this cake on my birthday as equally Marie and

5 from four reviews
 Prep Time: 15 mins Cook Time: 30 mins Total Time: 45 mins Yield: 6-8 servings 1x
Fluffy French chocolate cake, moist in texture and topped with a skinny crispy crust. My go-to chocolate cake for any occasion.



4.4 ounces (125g) baking chocolate of nice quality

3 Tablespoons milk
1/2 cup (125g) salted or unsalted butter, diced
2/3 cup (125g) sugar
2 Tablespoons all-purpose flour
2 eggs, white and yolks apart
1 pinch of salt
Caution: the size button would no longer work for values in parenthesis.


Preheat the oven to 350°F (180°C) and grease a 9-inch (23 cm) spring form.*
In a medium-size saucepan location on low heat, melt the chocolate with the milk. Add the butter and permit to melt, stirring as needed.
Turn off the heat, then upload the sugar and the yolks, one at a time, stirring among every addition. Sift within the flour and stir well.
In a medium-sized bowl, whisk the whites with a pinch of salt till delicate peaks form. Carefully include to the chocolate combination in NULL or three additions.

Pour into the ready spring sort and bake for about 30-35 minutes.source