Madame Bigo´s chocolate cake

Chocolate cake

This classic French recipe was written down by my mother on her visit to France about thirty years ago and since then it’s been the most popular cake of our family. The only thing you have to whisk is the egg whites so it´s easy and quick to make. Don´t bake it for too long or it’ll become dry.


125 g butter

250 g dark chocolate

4 egg yolks

1/2-1 dl sugar

(1 tbs flour)

4 egg whites

(icing sugar and) whipped cream to serve

Melt the butter in a saucepan or in the microwave. Take off the heat and stir in the bits of chocolate. Once the chocolate has melted, stir in the egg yolks one at a time. Mix the flour with the sugar and combine with the chocolate mixture. Beat the egg whites until stiff and fold in. Bake in a well greased and floured baking tin at 180 C for 15-20 minutes. Adding a greasepfoof paper cut to the size of your tin will help you get the cake out in one piece. Take out of the oven when the middle hasn´t quite set. The consistency will stiffen a little when the cake cools down.

A 20 cm cake tin would be perfect for this recipe. For a 24 cm tin you can use 6 eggs and 1 1/2 times the other ingredients accordingly.

The flour will make the cake a little fluffier but you can just as well leave it out all together if you prefer. (If you skip flouring the baking tin as well or use grated coconut instead you´ll have a glutein free cake) The amount of sugar depends on your taste and the chocolate you´re using. With really dark chocolate, 70% or over, you will want to use more sugar.

If you don´t have a springform cake tin (irtopohjavuoka) toss the cake out of the tin and again onto a serving dish to have it the right side up. Should you want  to decorate the cake, sift some icing sugar onto it through a paper doily. Serve with whipped cream so it won´t be too heavy!

The same ingredients make a perfect chocolate mousse, the recipe of which I think I´ll post next  =)

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