Evelyn Sharpe’s Chocolate Cake

Medically reviewed by Christiana George Updated Date: June 8, 2023

Valentine’s Day has long felt like an occasion for suckers, suckering poor couples out of paying exorbitant prices to observe their love for each other, that is. For a long time, Chris and I played into that game. And really, it’s not the consumers’ faults that their only recourse, should they decide to seek out a nice dinner, are restaurants that jack up their prices and force you to participate in the prix fixe menu concept.

A few years ago, we decided to start taking short trips as a way to escape those pressures. We’d drive to places a little out of the way, Bolinas for example when we were still living in San Francisco, and go to some dive-y restaurant that didn’t acknowledge the existence of Valentine’s Day. There, we’d enjoy a lowbrow dinner that was usually replete with multiple pints of cheap beer. It was a fine way to commemorate the occasion. Philistines! you must be thinking. But we loved it.

We were going to do the same this year, but memories of our visit to Montauk reminded us how our last-minute tendencies are not as forgiving out here. If we’d wanted to go somewhere, we probably should’ve thought about it earlier than yesterday.

That’s why we’ve decided to boycott the entire dining out experience and cook at home! I’m really excited. (The fact that this idea just occurred to us gives you an idea of how indoctrinated we are with the idea that eating out is the only way to do Valentine’s Day—how silly, right?)

I have all these ideas swarming in my head—these sliders, for instance, which have been on my mind for a good half year, and Momofuku-style pork buns. I’m still narrowing down the list, but one thing’s for certain: dessert will most certainly be Evelyn Sharpe’s chocolate cake.

This recipe is officially titled Evelyn Sharpe’s French Chocolate Cake. But because I don’t see what’s so French about this cake, I decided to omit that part of the title so as not to confuse you like it confused me. (Edit: a nice commenter informed me that this cake is how chocolate cakes are like in France—much denser and chocolatey-er cakes than American cakes—making it very much French-style. Thanks for clearing that up Tessa!) Other than that, it’s pretty much perfect the way it’s written. It’s so dense with chocolate that it’s fudgy and indulgent, but it doesn’t feel heavy or overly-sweet (there’s only half a tablespoon of sugar in the entire thing!). I also threw in a huge pinch of Maldon salt, so occasionally a piece surfaces and sends a little jolt of sublime through your taste buds. And, the recipe, halved, results in the perfect amount of cake for two people, enough to fit a 6-inch pan. It’s lovely. I’m planning on serving it with freshly whipped cream, a little creme fraiche folded in for good, tart measure.

You can read about the background behind the cake in the original article by (THE) Amanda Hesser. Basically, Evelyn Sharpe’s identity is unknown, so please don’t ask me who she is. But I’m sure she was some woman; I can almost imagine her whipping out this most special of cakes with aplomb whenever the occasion called for it.

Happy Valentine’s Day, all of you! (And I hope secret admirers surface, for those this might apply to! The intrigue of the day used to be my favorite part when I was a teenager—oh the raging hormones.)

EVELYN SHARPE’S CHOCOLATE CAKE

Adapted from the New York Times via The Wednesday Chef
Makes one 6-inch round cake

Ingredients:

8 oz. bittersweet chocolate (mine was 64%)
5 Tbsp unsalted butter, softened
Pinch of Maldon salt
1/2 Tbsp all-purpose flour
1/2 Tbsp sugar
2 eggs, separated
Creme fraiche whipped cream

Directions:

Heat oven to 425 degrees. Generously butter a 6-inch round pan (the original recipe calls for using a springform pan, but I don’t have one in a 6-inch size, so I used a regular round pan; it works just fine. You’ll have to be careful when removing the cake as it’s quite delicate.)

Melt the chocolate (either with a double broiler—I used a makeshift one—or in the microwave). Remove it from the heat and stir in the butter, salt, flour, and sugar. Lightly beat the egg yolks and gradually stir them in.

Beat the egg whites until they’re holding their shape, but are not stiff or dry. Fold them into the chocolate mix smoothly, quickly, and easily. Pour the batter into the prepared pan and bake for about 10 minutes until the cake looks firm on the edges but is still a bit runny in the middle. Turn off the heat, open the oven door, and let the cake cool in the oven. It’ll firm up a bit more.

Once it’s only a little warm, remove it from the pan gently. Serve each slice with a dollop of whipped cream. Enjoy!

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Firecracker Rice Krispie Treats

Recipes

Christiana George

Updated Date:
December 19, 2022

It’s almost time for the 4th of July. Time for picnics, cookouts, parades, and fireworks. Why not make some cute treats with the kids to celebrate. There is lots of fun packed into these Firecracker Rice Krispie Treats. They are full of strawberry marshmallows, sprinkles, colored frosting, blue and red Twizzlers, and Pop Rocks. Kids will enjoy decorating and eating these.

I used strawberry flavored marshmallows for these treats because that’s what I had on hand and I like the pick color it gives the Rice Krispies. For the sprinkles, I didn’t add them directly into the hot marshmallows because I didn’t want them to melt into one color. They did melt a little, but you can still distinguish the reds and blues.

For the frosting I used Wilton’s Buttercream in a stiff consistency. I used Wilton’s clear vanilla to keep the color bright white. Feel free to save yourself some time and buy a can of ready made white frosting if you like.

I found red, white and blue Twizzlers Pull n’ Peel. I separated out the colors and only used blue and red. I used Cake Mate decorating icing in shimmering red and blue (don’t forget to buy the screw on tips). You can also use gel icing or cookie icing. I only ended up using the red Pop Rocks because the blue ones were more of a light green. Once the frosting was set and the treats were cut into rectangles, I pressed the piece of Twizzlers into the icing and covered it back up with my fingers. The frosting is pretty malleable at this point.

Then decorate however you like and sprinkle with Pop Rocks at the end. You can add more sprinkles too. If you are making these ahead of time don’t add the Pop Rocks until you are ready to serve because they do react with the frosting and end up melting. You want to make sure they keep their POP. You can add as little or as much as you want.

You don’t have to add the lollipop sticks, but if you do, you want to do it before you start decorating. And you are going to want to dip the tip of the stick into some melted candy coating before inserting it into the Rice Krispie treat. This will help make it more secure. You can use paper straws the same way. Come on, it’s time to get creative!

Firecracker Rice Krispie Treats

by The Sweet Chick

Prep Time: 30 minutes

Cook Time: 5 minutes

Keywords: no bake snack dessert rice krispies marshmallows frosting Twizzlers July 4th rice krispie treats American summer

Ingredients (27 treats)

For the treats

3 tablespoons butter
1 bag (8 oz.) Jet-Puffed Strawberry Mallows
5 cups Rice Krispies cereal
1/4 cup red, white, and blue sprinkles

For the frosting

1 cup vegetable shortening
1 teaspoon clear vanilla extract
2-3 tablespoons milk or water
4 cups confectioner’s sugar
1 tablespoon meringue powder.

For the toppings

1 package (12 oz.) Twizzlers Pull ‘n’ Peel candy in red, white, and blue
1 package (6 oz.) Cake Mate Glitter Icing in Shimmering Red
1 package (6 oz.) Cake Mate Bakery Icing in blue
1 package Cake Mate decorating tips
2-3 packages (0.24 oz. each) Pop Rocks in red
1/4 cup red. white, and blue sprinkles

Instructions

For the treats

In a large sauce pan, melt butter and marshmallows over low heat. Stir until completely melted.

Remove from heat , add the Rice Krispies and the sprinkles. Mix until all is well incorporated.

Then pour the mixture into a greased 9 x 13 pan or a cookie sheet and spread it evenly with a piece of waxed paper.

Place in fridge to cool and set.

For the frosting

In a stand mixer, cream together the vegetable shortening, vanilla, and 2 tablespoons milk/water.

Add the sugar and meringue powder and mix on low until the frosting comes together. If the frosting is too dry, add another tablespoon of milk/water. You want the consistency to be smooth and spreadable, but not too thin.

With a spatula, spread the frosting evenly over the cooled treats and place back in the fridge to set.

Once the frosting is set, cut into 27 rectangles with a sharp knife and remove from the pan/cookie sheet.

For the toppings

Take one rope of Twizzlers and cut it evenly in three parts, then take all the strands apart. Separate out the different colors.

Take a cut strand and push about a one inch length into the frosting at the top of the rectangular treat and with your fingers, gently push the frosting back over the strand to cover it. Repeat for all treats.

Then, using the different colored icing, decorate your treats as you wish with the different decorating tips.

Add sprinkles if you wish, then add the bits of red Pop Rocks.

Voila! Done.

Notes

If you wish to put these on lollipop sticks, do so before you decorate and dip the tips of the sticks in melted candy coating before inserting them in the treats. This will keep them secure.

These do not have to be kept refrigerated, but do keep them in an airtight container.

If you are making these ahead of time, don’t add the Pop Rocks until you are ready to serve.

Frosting Recipe from Wilton’s Class Buttercream Icing.

This recipe may be shared at these fabulous parties.