- Total time
- 40 min
- Prep time
- 10 min
- Cook time
- 30 min
- Difficulty
- Easy
- Rating
- ★ 5.0 (2)
- Reviews
- 2 reviews
Discover this chocolate and fromage blanc cake, a lighter alternative where fromage blanc replaces butter for an irresistibly melting and airy texture.
Ingredients
Serves : 6 servings
- 200 g dark chocolate
- 3 eggs
- 150 g sugar
- 200 g fromage blanc (or Greek yogurt)
- 50 g butter (optional)
- 80 g flour
- 1 tsp baking powder
- 1 pinch salt
Instructions
Step 1
Start by preheating your oven to 180°C (350°F).
Step 2
Break the chocolate into pieces and melt it in a double boiler with the butter. Stir until you obtain a smooth texture. In a bowl, mix the flour, baking powder, and salt.
Step 3
In another bowl, beat the eggs with the sugar until the mixture turns pale and becomes frothy. Add the melted chocolate mixture to the beaten eggs and fold in gently.
Step 4
Incorporate the fromage blanc into the preparation. Mix gently to keep the texture airy.
Step 5
Gradually fold in the flour mixture, taking care not to overwork the batter.
Step 6
Pour the batter into a previously buttered and floured cake pan. Bake for approximately 25 to 30 minutes. The cake is ready when a knife tip comes out clean.
Step 7
Let the cake cool down before removing it from the mold.
Tips
- To prevent the cake from collapsing, leave it for a few minutes in the turned-off oven after cooking.
- Serve with fresh red berries or a coulis to provide a touch of acidity.
- Using high-quality fromage blanc helps maintain the structure of the cake.
Substitutions
- butter → none (omit the butter) — For a lighter and healthier version.
- 0% fat fromage blanc → full-fat fromage blanc (regular) — Provides a creamier texture.
Nutrition
Approximate values per 100 g; they vary with ingredients and preparation.
Frequently asked questions
What is the texture of this cake like?
The texture of this fromage blanc cake is both melting and airy. Imagine a fondant that melts in your mouth while being as light as a cloud. Try it and you'll be hooked!
Can I use 0% fat fromage blanc? ⚖️
Yes, you can use 0% fat fromage blanc. In fact, I sometimes do it myself. However, after testing both versions, I prefer the one with a bit of fat. it adds a richness on the palate that is truly delicious.
Can I remove the butter? 🧈
Yes, you have the option to remove the butter from the recipe. The butter is optional. If you are looking for a lighter and healthier option, you can perfectly well leave it out.
Reviews
My recipes
Chocolate and Ricotta Cake
A delicate marriage of intense chocolate and light ricotta for a cake that is melt-in-the-mouth, silky, and incredibly moist.
Chocolate Sweet Potato Cake
An incredibly moist and fudgy chocolate cake where sweet potato replaces butter for a creamy texture without the vegetable taste. A delicious and healthier surprise.
Chocolate Semolina Cake
A delicious twist on the traditional semolina pudding cake with a melt-in-the-mouth texture similar to a flan. A minimalist, egg-free recipe that is simply irresistible.
Useful articles
How to make a chocolate cake without a chocolate bar?
No chocolate bar? No problem! Discover how to use cocoa powder, chocolate spread, or other alternatives to make a delicious chocolate cake.
What Butter Should You Use for Chocolate Cake?
Butter adds richness, fudginess, and an irresistible texture to chocolate cake. Discover which type of butter (unsalted, salted, clarified) or alternative to choose for a perfect dessert every time.
Should You Put a Chocolate Cake in the Fridge?
The storage of chocolate cakes is a common question among baking enthusiasts. While refrigerating might seem like a good idea to extend shelf life, it can impact the quality and taste.