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French Chocolate Cake

Posted on: January 15th, 2017 by Taryn Jeffries No Comments

For local chefs, Valentine’s Day is a day where they can be creative in the kitchen for their guests, but what about for someone special? Tom’s Tavern chef, Jim Gallen, is a husband, dad to three little girls and local chef that loves to take classic dishes and elevate them by putting a sophisticated spin. Every Valentine’s Day, Gallen makes his French Chocolate Cake that leaves his wife and children chocolate-wasted on the special day.

French Chocolate Cake

Tom's Tavern French Chocolate Cake
French Chocolate Cake
Print Recipe
Tom's Tavern French Chocolate Cake
French Chocolate Cake
Print Recipe
  • 9 ounces bitter sweet chocolate the higher quality, the better the results
  • 1 cup unsalted butter
  • 1/2 cup sugar
  • 2 Tbsp. orange flavored liqueur
  • 5 eggs
  • 1 Ybsp. all purpose flour
  • whipped cream and powdered sugar for serving
  1. Prepare the cake pan prior to preparation of ingredients, preheat oven to 350 degrees
  2. Spray a 9” spring form cake pan with nonstick baking spray
  3. Wrap a cake pan in foil and place in a water bath with water going about ¾ inch up the side of the pan
  4. Melt the chocolate, sugar and butter in a double broiler until smooth
  5. Mix eggs and flour together
  6. After chocolate mixture cools for five minutes, add the liqueur
  7. Slowly add chocolate mixture to egg mixture, mix until well blended
  8. Pour in to cake pan
  9. Bake for 25 minutes or until a slight crack forms on the top of the cake
  10. Remove from oven and let cool for about 15 minutes
  11. Remove cake pan and turn onto a wire rack (the top should now be the bottom)
  12. Gently lift off pan base (it will be too difficult if you let it cool longer)
  13. Garnish with powdered sugar and serve with whipped cream
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About the Author - Taryn Jeffries

Editor and Chief Eating Officer of PhoenixBites, 2017 Food Writer of the Year (Arizona Culinary Hall of Fame) Taryn grew up in a small town in Illinois with a doting Grandmother who taught her the way around a kitchen and that food is representative of love. Her current quest is to find the love in local dishes and the chefs behind them. In addition to running all things PhoenixBites, Taryn is also a freelance writer, sharing her insight on the best dishes and where to get them each and every month.

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