Quatre-Quarts au Chocolat de Juliette (Chocolate Pound Cake)

A rich and elegant French chocolate pound cake made with fine bittersweet chocolate, butter, and almond flour, baked in a bundt pan using the water bath method. This classic dessert has a delicate, moist texture from carefully folded egg whites.

8 servings

1 hr 45 min

Published October 4, 2025

Ingredients

•4 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
•¼ cup water
•1 stick unsalted butter
•½ cup sugar
•2 large egg yolks
•1 cup sifted cake flour
•¼ cup almond flour
•3 large egg whites
•1 serving whipped cream
•7 inch bundt pan
•1 piece Kugelhupf
•1 piece tube pan

Cooking Instructions

1.
Preheat the oven to 325ºF. Butter and flour cake pan. In a small metal bowl set over a pan of barely simmering water, melt the chocolate with the water, stirring, until the mixture is smooth and remove the bowl from the heat. In the large bowl of an electric mixer, cream the butter with the sugar until the mixture is light and fluffy, beat in the egg yolks, 1 at a time, beating well after each addition, and beat in the chocolate mixture. Onto a sheet of wax paper, sift the cake flour and in a bowl, combine it with the almond flour. Beat the flour mixture into the yolk mixture in batches, scraping down the sides of the bowl after each addition, and transfer the mixture to a large bowl.
20 min
2.
In the mixer bowl, cleaned, beat the egg whites with a pinch of salt until they just hold stiff peaks, stir 1/4 of the whites into the chocolate mixture to lighten it, and fold in the remaining whites gently but thoroughly. Spoon the batter into the bundt pan, smoothing the top, put the bundt pan in a deep roasting pan, and add enough hot water to the roasting pan to reach halfway up the side of the bundt pan. Bake the cake in the middle of the oven for 1 1/4 hours, or until a tester comes out clean. Remove the bundt pan from the water bath and let the cake cool in the pan on a rack for 10 minutes. Turn the cake out onto the rack and let it cool completely. Serve the cake with the cream.
85 min

Ingredients

•4 ounces fine-quality bittersweet chocolate (not unsweetened), chopped

•¼ cup water

•1 stick unsalted butter

•½ cup sugar

•2 large egg yolks

•1 cup sifted cake flour

•¼ cup almond flour

•3 large egg whites

•1 serving whipped cream

•7 inch bundt pan

•1 piece Kugelhupf

•1 piece tube pan

Cooking Instructions

Preheat the oven to 325ºF. Butter and flour cake pan. In a small metal bowl set over a pan of barely simmering water, melt the chocolate with the water, stirring, until the mixture is smooth and remove the bowl from the heat. In the large bowl of an electric mixer, cream the butter with the sugar until the mixture is light and fluffy, beat in the egg yolks, 1 at a time, beating well after each addition, and beat in the chocolate mixture. Onto a sheet of wax paper, sift the cake flour and in a bowl, combine it with the almond flour. Beat the flour mixture into the yolk mixture in batches, scraping down the sides of the bowl after each addition, and transfer the mixture to a large bowl.

20 min

In the mixer bowl, cleaned, beat the egg whites with a pinch of salt until they just hold stiff peaks, stir 1/4 of the whites into the chocolate mixture to lighten it, and fold in the remaining whites gently but thoroughly. Spoon the batter into the bundt pan, smoothing the top, put the bundt pan in a deep roasting pan, and add enough hot water to the roasting pan to reach halfway up the side of the bundt pan. Bake the cake in the middle of the oven for 1 1/4 hours, or until a tester comes out clean. Remove the bundt pan from the water bath and let the cake cool in the pan on a rack for 10 minutes. Turn the cake out onto the rack and let it cool completely. Serve the cake with the cream.

85 min