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Gâteau au Chocolat

Original in French

Nadji · chefsimon.com · 2016

Against 357 chocolate cake recipes

More chocolate than 89% of recipes and no egg, unlike 84%.

How French chocolate cake recipes differ from English ones →

Get the method at chefsimon.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical cake: the median of 357 chocolate cake recipes, per 100 g of flour.

  • More chocolate than 89% of recipes: 87% of the flour weight against the typical recipe's 0%.
  • No egg at all, where 84% of recipes use some (most of those 40 to 67% of the flour weight).
  • More liquid than 89% of recipes: 210% of the flour weight against the typical recipe's 138%.
  • Less sugar than 76% of recipes: 103% of the flour weight against the typical recipe's 142%.
Cocoa: 13%, 27th percentileChocolate: 87%, 89th percentileSugar: 103%, 23rd percentileFat: 46%, 25th percentileEgg: 0%, 8th percentileLiquid: 210%, 90th percentileLeavening: 4.7%, 48th percentileSalt: 0.8%, 45th percentileCocoaChocolateSugarFatEggLiquidLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (13)

  • 1 tasse ½ de farine (195 grammes)195 g
  • 1 tasse de sucre (200 grammes)200 g
  • ¼ tasse de cacao non sucré (25 grammes)25 g
  • 1 cuillère à café de levure chimique≈ 4.6 g
  • ¾ cuillère à café de bicarbonate de soude≈ 4.5 g
  • ¼ cuillère à café de sel≈ 1.5 g
  • 1/3 tasse de beurre doux (75 grammes) ou de la margarine75 g
  • 1 tasse d'eau chaude (240 ml)≈ 237 g
  • 1 cuillère à soupe de jus de citron (ou de vinaigre)≈ 15 g
  • 1 cuillère à café d'extrait de vanille≈ 4.2 g
  • 6 onces de chocolat mi-sucré (170 grammes)170 g
  • ¾ tasse de crème fraîche entière à 35% de matière grasse (180 ml)≈ 173 g
  • 1 cuillère à soupe de beurre doux, à température ambiante≈ 14 g

flour 195 gbatter 1118 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 357 recipes. Shaded: the middle half. Tick: the median.

  • Cocoa13% · 27th percentile
  • Chocolate87% · 89th percentile
  • Sugar103% · 23rd percentile
  • Fat46% · 25th percentile
  • Egg0% · 8th percentile
  • Liquid210% · 90th percentile
  • Leavening4.7% · 48th percentile
  • Salt0.8% · 45th percentile

Oven

Temperature
not stated
median 350°F
Time
not stated
median 33 minutes

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