Evelyn Sharpe's French Chocolate Cake

NYT.You are an international entity whether you like it or not.
I am a subscriber from down under (Australia) and I would just love if your food recipes came with the metric measurements for many of us offshore and the imperial measurements for the U.S.

Just a wish.
Many thanks

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?

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.

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...

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!

Simple beyond belief. If you work on a chocolate cake, only to conclude "not chocolatey enough," THIS IS IT!

I used 51% cocoa mass semisweet chocolate, 8 tbsp unsalted and 2 tbsp. salted Kerry Gold butter, and I have no regrets. I'll try 60% next time, just to see, but this recipe is quite forgiving.

Egg whites beaten just to stiff peaks, as for waffles, so the folded-in mixture is a heavy foam.

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.