Creamy, dreamy, and downright delicious, this French silk cake is the kind of dessert you definitely have to try twice. With an ethereally rich chocolate filling—made by folding melted dark chocolate into whipped eggs and butter—and an unbaked Oreo cookie crust, every bite is rich and intense. A crown of whipped cream is non-negotiable.
Tips for the perfect French silk cake
- Use high quality chocolate: Rich, bittersweet chocolate gives this classic dessert the deep flavor that defines the French Silk Cake. We like Guittard 70%. In a pinch, semisweet chocolate will work, but don’t be tempted to include milk chocolate, which would be too sweet, or chocolate chips, which contain stabilizers and make the filling cumbersome.
- Use room temperature ingredients: Whipping the room temperature butter separately before gradually adding the cooled chocolate can help prevent lumps and ensure that the French silk pie filling has a glossy, silky texture. Once the melted chocolate is fully incorporated, you can whip the mixture on high speed to lighten it.
- Crack eggs: Don’t hold back as you whisk the eggs and sugar over the steam (or remove the mixing bowl from the heat first if necessary). This step creates the egg foam (technically a sabayon) that gives this French silk pie its signature airy texture. If you’re concerned about serving raw eggs, you can check the temperature with an instant-read thermometer; When done, it should read 160°F.
- Fold, don’t stir: As you incorporate the whipped cream into the chocolate mixture, fold it in gently to keep the cake filling light and fluffy.
- Allow to cool thoroughly: Let the cake set in the refrigerator for at least 4 hours (overnight is better). The long cooling causes the filling to firm up, resulting in tall, clean slices.
- Garnish: To make picture-perfect chocolate shavings, run a vegetable peeler around the edge of a thick bar of chocolate in one quick motion. Larger, thicker candy bars work best and create the most dramatic curls. Or, if you’d rather leave the curls out, dust the top with a layer of cocoa powder just before serving.
- Cut with a hot knife: Fill a tall glass with hot water and dip your knife between each cut. Wipe the knife dry with a kitchen towel and then go inside. This way the dark chocolate mousse doesn’t drag through the fresh whipped cream.
