---------- Recipe via Meal-Master (tm) v8.05
       Title: Evelyn Sharpe’s French Chocolate Cake
  Categories: Cakes, Chocolate
       Yield: 1 servings
       1 lb Maillard eagle sweet
         tb Water
       1 tb Flour
       1 tb Sugar
      10 tb Butter; softened
       4    Eggs; separated
            Unsweetened whipped cream
            Chocolate shavings-optional
   Preheat oven to 425~. Melt chocolate with the 1 tb  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 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
   small pieces. IT IS RICH. Yield: 10 servings