Evelyn Sharpe's French Chocolate Cake

1. Preheat Oven and Prepare Pan

Preheat your oven to 425 degrees Fahrenheit. Line the bottom of your 8-inch springform pan with parchment paper.

2. Melt Chocolate

Gently melt a pound of semisweet chocolate in a double boiler until smooth.

3. Mix Chocolate Base

In a mixing bowl, combine the melted chocolate with 10 tablespoons of soft, unsalted butter, 1 tablespoon of all-purpose flour, and 1 tablespoon of sugar.

4. Add Egg Yolks

Gently beat 4 egg yolks and whisk them into the chocolate mixture.

5. Whip and Fold Egg Whites

Beat the egg whites until firm but still glossy, and gently fold them into the chocolate mix.

6. Bake the Cake

Pour the batter into the prepared springform pan and bake at 425 degrees Fahrenheit for 15 minutes. Then turn off the oven and leave the door ajar, letting the cake cool down slowly.