When I think of childhood, I think of my great-grandmother’s French chocolate cake — le gâteau au chocolat de Mamie. Every year for my birthday, my mom would ask me what kind of cake I wanted, and every year, without fail, I asked for this specific chocolate cake. Its rich chocolate flavor never disappoints. To this day, no birthday seems complete without it. I genuinely hope you and yours enjoy and cherish this recipe as much as my family and I have.
French Chocolate Cake Baking Tips
How to melt chocolate & butter in a double boiler
- Fill your bottom pot (or saucepan) with 1 to 2 inches of water and place over medium heat. Slowly bring water to a boil.
- Once water is boiling, place your top pot (or heat-resistant bowl) on top of the bottom pot.
- Add the chocolate pieces. Tip: Break up the chocolate into small pieces (about 1 inch in size); this will help chocolate melt more easily.
- As chocolate melts, gently stir.
- Once chocolate is almost completely melted, add butter.
- Continue stirring until butter and chocolate are completely melted and are thoroughly mixed. Remove from heat.
How to separate your eggs
- To separate, gently crack the egg into two even halves. Allow egg white to drip into the medium sized mixing bowl while keeping egg yolk in shell.
- Gently transfer egg yolk back and forth between the egg shells until egg white has completely separated from yolk and all you’re left with is the yolk. Set egg whites aside.
- Place egg yolk in the large mixing bowl.