Evelyn Sharpe's French Chocolate Cake Recipe (2024)

I followed the tip and weighed 10oz of bittersweet with 6oz of semi-sweet, used hand-rolled salted butter. I used a 10" springform pan and, like the others here, turned the oven down to 300 after 11 minutes and watched it for about 9 more minutes. Then I turned off the oven and opened the door. Perfect! Whipped some fresh cream, added 1 Tbsp of confectioners' sugar and whipped once more for my topping.

I made this for a gluten-free birthday party, substituting Cup4Cup for the tablespoon of flour. It was delicious.

Used a 9" springform pan and baked for 11 minutes before turning off the oven - came out great!

Living in Scotland we have the best raspberries and whisky.
I prepare the cake with a bit of whisky and serve it with raspberry coulis and mint.

450g semisweet chocolate 60/ 70 percent.
140g unsalted butter, softened
1 T unbleached all-purpose flour
1 T sugar
4 eggs, separated

Instead of plain whipped cream, try Cook's Illustrated's recipe for "Cream Cheese Whipped Cream". Easy peasey, and delectable. The flavor of the tangy cream cheese raises it to a new level. And it's really stable, too--will stay light & creamy for at least a week.

How is it a true flourless cake, if there's flour listed in the ingredients?

We splash some alcohol in the whipped cream...top-shelf amaretto, brandy, rum or cointreau...makes it hauntingly wonderful. I make this cake a lot...

Totally agree. Baking is a science, and requires exactitude. Metric weight measurements are what pastry chefs over the world use, as they are more precise than imperial (volume) measurements. Please allow us to succeed this and all recipes by providing metric measurements.

This cake got great reviews, and was relatively simple. The most ambiguous part of the directions is the egg whites. I beat my to stiffish peaks. The instructions on folding the egg whites are unclear, so I mixed them in until mostly incorporated, but still with specs of white throughout. They were unseen on the inside but sometimes noticeable on the outside after cooking. I covered it up with powdered sugar.

Fellow celiacs and those with gluten intolerance, while the introduction states this is "flourless chocolate cake" the recipe includes all-purpose flour!

Edges were solid but most of the middle was still soupy after 15 minutes of baking. Let it sit but it didn't solidify so I baked longer (10 mins?) at a slightly lower temp and checked frequently. Next time I would try a 10" springform pan and watch carefully, possibly turning oven off at 12 minutes. Texture and taste were none the worse for wear, though. Cake was fantastic. Added 2 T plain Greek yogurt, 1 T sugar instead of creme fraiche to the whipped cream for tartness. Just right.

This was amazing! I made this for my husband's birthday dinner. I froze the leftovers - he asked me to somehow have this on hand all the time... I'm thinking of making mini-cupcake version and freezing them. Super yummy I mixed the semi-sweet with dark chocolate that I had on hand.

I hate this recipe. Made it for a dinner party and it was indeed a sad brownie as someone else stated.

Who is Evelyn Sharpe?

My husband liked this. I felt like it was a sad dry brownie.

Made this last night right before dinner and left the oven door ajar with the cake in it until I remembered the cake it about 3:45 AM. Bringing it to dinner party tonight, so we will see. My question is any thoughts on how to store this dessert. In the refrigerator, on the counter?

Super yummy and very RICH. Thanks for the tip about the 9" springform pan and cooking for 11 minutes instead. It was PERFECTLY cooked after 11 minutes and leaving it to cool with the door open.I used a combo of unsweetened chocolate + sugar; semi-sweet chocolate; and bittersweet chocolate --- will up the semi sweet next time!

I’ve tried so many flourless chocolate cakes and was disappointed with a result that was dry. I followed these directions with the exception that I added 3 minutes to the cooking time. A winner!

This was very delicious- using notes about baking time and temps was confusing but ultimately helpful! However, the tip at the end , after buying the ingredients seemed irksome. Why not just adjust the recipe? And the instructions about how much to beat the egg whites was cruel. Be specific and then the reader does not hav e to face ruination! But in the end, a fabulous first time cake was loved by all, so thanks to the recipe-makers!

Egg white directions are a little vague. Tried to whisk them short of what I do to get stiff peaks and ended up underwhisked. "Holds shape but not dry" is not standard language for this.

Used a 9" springform pan and baked for 11 minutes before turning off the oven - came out great!

This cake is transformed depending on whether it’s eaten hot or cold - and leftovers zapped in the microwave taste just as good as when it’s still warm from the oven. Very dry when at room temperature. Served with rum-spiked whipped cream.

This was wonderful! I used a 9" springform and baked for only 11 minutes before turning the oven off and opening the door. I also used almond flour for the all purpose and used a mix of semi sweet, unsweetened and bittersweet because that's what I had and I prefer a less sweet flavor. I'm sure it would have been excellent exactly as written, too.

This was heavenly and got so many compliments. I paired it with the Olive Oil no-churn ice cream from NYT and it was divine. Sweet, but not overly so. Decadent and rich.

I don't think leaving this in the oven is a good idea, especially with the type I have which holds the heat for a very long time. The cake was very dry, so maybe next time, I'd just take it out after the 15 mins. Very tasty though. I was concerned about over folding the egg whites and still not sure I incorporated them enough or too much. Only tricky part.

Used 10 inch spring form. Need to get an 8 inch pan for next one.It as good and light but not wet. Pretty dry. Think it as the pan.12/19/21 Williamstown Joyce and Steve Deutsch

Not only metric but by weight, not volume.International and repeatable.