Evelyn Sharpe’s French Chocolate Cake

By davidgoodman

Ingredients

• 1 1/2 lb. Maillard’s Eagle sweet chocolate
• 1 1/2 tbsp. water
• 1 1/2 tbsp. flour
• 1 1/2 tbsp. sugar
• 15 tbsp. soft butter
• 6 eggs, separated
• sweetened whipped cream

Details

Servings 10

Preparation

Step 1

1. Preheat oven to 425 degrees.

2. Melt the chocolate gently with the 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.

3. 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.

4. Beat the whites until they hold a definite shape, but are not dry and fold into the chocolate mixture. Overheating or under-beating will ruin the cake. The beaten egg whites should be folded smoothly, quickly and easily into the chocolate mixture. Pour into an eight-inch, spring-form pan that has been lined with wax paper and bake 15 minutes. Turn off the heat; open the oven door, leaving it ajar, and allow the cake to cool completely in the oven.

5. If the center of the cake still feels soft, refrigerate an hour or two, but cake is best served at room temperature. Decorate with whipped cream and serve small pieces. It is rich.