Evelyn Sharpe's French Chocolate Cake

1. 1

   Heat oven to 425 degrees.

2. 2

   Line the base of an 8-inch springform pan with parchment paper.

3. 3

   Melt the chocolate gently in the top of a double boiler over hot, not boiling, water.

4. 4

   This is a critical step in the preparation and should be done very slowly (or it can be done more speedily in the microwave).

5. 5

   Remove the melted chocolate from the heat and stir in the butter, flour and sugar.

6. 6

   Beat the yolks lightly and whisk into the chocolate mixture gradually.

7. 7

   Beat the egg whites until they hold a definite shape but are not dry and fold into the chocolate mixture.

8. 8

   Overbeating or underbeating will ruin the cake.

9. 9

   The beaten egg whites should be folded smoothly, quickly and easily into the chocolate mixture.

10. 10

    Pour into the prepared pan and bake for 15 minutes.

11. 11

    Turn off the heat; open the oven door, leaving it ajar, and allow the cake to cool completely in the oven.

12. 12

    The cake is best served a little warm.

13. 13

    Decorate with whipped cream.

14. 14

    Run a long, thin knife under hot water and then slice the cake into small slivers.

15. 15

    It is rich.

* Per serving · 4 servings · Values may vary.

No additional tips available.