Chocolate Quatre-Quarts
- Total Time
- 2 hours
- Rating
- Notes
- Read community notes
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Ingredients
Yield:12 servings
- 3ounces semisweet or bittersweet chocolate, melted in a double boiler or for 2 minutes in a microwave oven
- ½cup all-purpose flour
- ½cup cake flour
- ¼teaspoon baking soda
- Large pinch kosher salt
- 3large eggs, room temperature, separated
- 1cup unsalted butter, room temperature, plus small amount for the pan
- ¾cup granulated sugar
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
276 calories; 19 grams fat; 11 grams saturated fat; 1 gram trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 1 gram dietary fiber; 16 grams sugars; 3 grams protein; 59 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Position rack in lower third of oven. Preheat oven to 325 degrees. Butter an 8½-by-4½-by-2½-inch loaf pan.
- Step 2
Melt chocolate and set aside.
- Step 3
Sift together flours, soda and salt. Set aside.
- Step 4
Place egg whites in the bowl of an electric mixer. Beat on medium-high speed until stiff but not dry. Scrape whites into another bowl and set aside.
- Step 5
Place butter in the mixer bowl and beat on medium-high speed until creamy. Gradually add sugar. Beat until very light and fluffy, stopping occasionally to scrape sides of bowl.
- Step 6
Add egg yolks and beat until fluffy, stopping once to scrape down sides of bowl. Add dry ingredients and beat just until mixed. Beat in chocolate.
- Step 7
Remove bowl from mixer. Stir about one third of the egg whites into the batter. Fold in remaining whites. Scrape batter into prepared pan. Bake for 1 hour 20 minutes, rotating pan after 40 minutes.
- Step 8
Let cool in pan for 10 minutes. Turn cake out onto rack, turn upright and cool completely.
- Step 9
Wrap cake tightly in plastic wrap and then aluminum foil. Refrigerate overnight or up to a week. Can be frozen for up to two months. (Defrost in refrigerator overnight.)
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MM
A correction to this version (Jul 14) was printed later stating that the baking temperature should be 325 degrees, not 375.
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