How to Make the Ultimate French Chocolate Cake for Valentine’s ♥️ In My Tiny Parisian Kitchen

Melt butter and chocolate together, leave to cool slightly.

Whisk egg yolks with 50g sugar + salt until pale and ribbon stage.

Sift in flour and mix.

Add melted chocolate mixture and combine.

Whisk egg whites with remaining 30g sugar to stiff peaks.

Fold whites into batter in 3 additions (do not overmix).

Bake at 180°C / 350°F for about 30 min or until toothpick inserted comes out clean.

Chop chocolate for ganache.

Heat cream to a simmer (do not boil).

Pour over chocolate and rest 5 min.

Add butter, then whisk smooth, cover, and cool.

Whisk once completely cooled till light and fluffy but do not over whisk or it will separate.

Fill cake with ganache and ice. Leave to set but do not let it get cold.

Melt 250g chocolate for decoration.

Spread thin on warm baking tray (50°C).

Chill 10 min, then let return to room temp.

Scrape to form curls and rolls.

Arrange around cake and form fan for top.

Spice Level:

Allergens