top of page

Chocolate cake, the French one

Number: 12 people

Complexity: easy

Working time: 20 min

Total preparation: 90 min



    • 200 grams of flour

    • 133 grams of butter

    • 66 g fine sugar

    • Pinch of salt

    • Zest of 1 lemon (optional)

    Chocolate filling:

    • 450 grams of dark chocolate

    • 3 dl whipped cream

    • 4 egg yolks

    • 50 g soft butter

    • 1 vanilla pod (optional)

    Other supplies

    Springform pan 27cm or oven dish.

      We like to go on a winter sports holiday to France. The advantages: straight to the slopes from your apartment, often good weather, wide slopes and delicious food. If possible, we have a piece of lemon or chocolate cake for desert.


      Quickly mix the flour, butter, sugar, salt and zest in a bowl.

      Butter the baking tin and line the baking tin with the dough.

      Prick the bottom and edge with a fork.

      Cover the dough and place it in the refrigerator for about an hour.

      Preheat the oven to 180 c.

      Blind bake the base for 20 minutes. (Put paper towels on top and support filling (just search the internet)).

      Chocolate filling: cut the vanilla pod in half lengthwise and place it in a pan with the chocolate and cream.

      Place the pan over low heat, let the chocolate melt and stir until it is smooth.

      Remove the vanilla pod.

      Off the heat, beat the egg yolks into the chocolate, followed by the diced butter.

      Pour the chocolate cream into the cake base and let it cool to room temperature.


      bottom of page