Authentic home cooking from France, with US measurements. 
Chocolate Cake with Fleur de Sel de Guérande and Crunchy Chocolate Glaze
A subtle blend of chocolate and sea salt crystals... With an incredible crunchy chocolate glaze... Absolutely delicious!
Chocolate Cake with Fleur de Sel de Guérande and Crunchy Chocolate Glaze
A subtle blend of chocolate and sea salt crystals... With an incredible crunchy chocolate glaze... Absolutely delicious!
Open in Cookpad AppSteps
- 1
Preheat the oven to 350°F (180°C).
- 2
Separate the egg whites from the yolks. Whisk the yolks with the sugar. In another bowl, melt the butter and both chocolates together, then add them to the yolk mixture.
- 3
Add the flour and baking powder. Stir in the milk. Whip the egg whites until stiff peaks form, then gently fold them into the batter.
- 4
Add the chocolate chips and sea salt. Mix gently.
- 5
Pour the batter into a bundt pan.
- 6
Bake for 10 minutes at 350°F (180°C), then lower the temperature to 300°F (150°C) and bake for another 30 minutes.
- 7
Check for doneness and remove the cake from the pan as soon as it comes out of the oven.
- 8
While the cake cools on a wire rack, prepare the crunchy chocolate glaze and pour it over the top (see my previously published recipe for the crunchy chocolate glaze).
- 9
Let set in the refrigerator for 1 hour, then enjoy!
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