EVELYN SHARPE'S FRENCH CHOCOLATE CAKE

EVELYN SHARPE'S FRENCH CHOCOLATE CAKE image

Yield 9inch cake

Number Of Ingredients 7

1 pound bittersweet chocolate (ca. 55% cacao)
10 tablespoons unsalted butter, softened
Pinch of salt
1 tablespoon unbleached all-purpose flour
1 tablespoon sugar
4 eggs, separated
Unsweetened whipped cream

Steps:

1. Heat oven to 425 degrees. Line the base of an 9-inch springform pan with parchment paper. 2. Melt the chocolate gently in the top of a double boiler over hot, not boiling, water, or more speedily in the microwave. 3. Remove the melted chocolate from the heat and stir in the butter, flour and sugar. Beat the yolks lightly and whisk into the chocolate mixture gradually. 4. Beat the egg whites until they hold a definite shape but are not dry and fold into the chocolate mixture. The beaten egg whites should be folded smoothly, quickly and easily into the chocolate mixture. Pour into the prepared pan and bake for 15 minutes. Turn off the heat; open the oven door, leaving it ajar, and allow the cake to cool in the oven. 5. The cake is best served a little warm with unsweetened whipped cream.