Evelyn Sharpe's French Chocolate Cake
Evelyn Sharpe's French Chocolate Cake recipe
Yield
16 servingsPrep
25 minCook
15 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
chocolate
sweet |
|
| 1 | tablespoon |
water
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| 1 | tablespoon |
sugar
|
|
| 10 | tablespoons |
butter
softened |
|
| 4 | large |
eggs
separated |
|
|
whipped cream
unsweetened |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
chocolate
sweet |
|
| 15 | ml |
water
|
|
| 15 | ml |
all-purpose flour
|
|
| 15 | ml |
sugar
|
|
| 1.5E+2 | ml |
butter
softened |
|
| 4 | large |
eggs
separated |
|
| 1 | x |
whipped cream
unsweetened |
*
|
Directions
Preheat oven to 425 degrees F.
Melt chocolate with the 1 tablespoon water, in the top of a double boiler over hot, NOT BOILING, water.
This is a critical step in the preparation and should be done very slowly.
Remove the melted chocolate from the heat and stir in the flour, sugar and butter.
Beat the yolks lightly and whisk into the chocolate mixture gradually.
Beat the whites until they hold a definite shape but are not dry and fold into the chocolate mixture.
Overbeating or underbeating will ruin the cake.
The beaten egg whites should be folded smoothly, quickly and easily into the chocolate mixture.
Pour mixture into an 8 inch spring form pan that has been lined with wax paper.
Bake 15 minutes. Turn off the heat; open the oven door, leaving it ajar and allow the cake to cool completely in the oven.
If the center of the cake still feels soft, refrigerate an hour or two, but the cake is best served at room temperature.
Decorate with whipped cream and serve in very.
