I love the idea of Julie & Julia. Learning how to cook by working through all of the recipes and techniques in ‘Mastering the Art of French Cooking’. I just can’t handle the idea of an aspic. Who want’s to eat a savory jello?
This recipe is from Mastering the Art of French Cooking.
No substitutions were made.
Chocolate and Almond Cake
Preheat the oven to 350 degrees.
A round cake pan 8 inches in diameter and 1.5 inches deep – I used a square pan
4 oz semi-sweet chocolate melted with 2 tblsp rum or coffee – I used coffee
Butter and flour the cake pan. Set the chocolate and rum or coffee in a small pan, cover and place (off heat) in a larger pan of almost simmering water; let melt while you proceed with the recipe. Measure out the rest of the ingredients.
3 quart mixing bowl
A wooden spoon or an electric beater
1/4 lb or 1 stick softened butter
2/3 c granulated sugar
Cream the butter and sugar together for several minutes until they form a pale yellow, fluffy mixture.
3 egg yolks
Beat in the egg yolks until well blended
3 egg whites
Pinch of Salt
1 tblsp granulated sugar
Beat the egg whites and salt in a separate bowl until soft peaks are formed; sprinkle on the sugar and beat until stiff peaks are formed.
A rubber spatula
1/3 c pulverized almonds
1/4 tps almond extract
1/2 c cake flour, turned into a sifter
With a rubber spatula, blend the melted chocolate into the butter and sugar mixture, then stir in the almonds, and almond extract. Immediately stir in one fourth of the beaten egg whites to lighten the batter. Delicately fold in a third of the remaining whites and when partially blended, sift on one third of the flour and continue folding. Alternate rapidly with more egg whites and more flour until all egg whites and flour are incorporated.
Turn the batter into the cake pan, pushing the batter up to its rim with a rubber spatula. Bake in the middle level of a preheated oven for about 25 minutes. Cake is done with it has puffed and 2 1/2 to 3 inches around the circumference are set so that a needle plunged into that area comes out clean; the center should move slightly if the pan is shaken, and a needle comes out oily.
Allow cake to cool in the pan for 10 minutes. Run a knife around the edge of the pan, and reverse cake on a rack. Allow it cool for an hour or two; it must be thoroughly cold if it is to be iced.
2 oz semi-sweet baking chocolate
2 tblsp rum or coffee – I used coffee
a small covered pan
a larger pan of almost simmering water
5 to 6 tlbsp unsalted butter
a wooden spoon
a bowl with a tray of ice cubes and water to cover them
a small flexible blade metal spatula or a table knife
Place the chocolate and the rum or coffee in the small pan, cover and set in the larger pan of almost simmering water. Remove the pans from heat and let chocolate melt for 5 minutes or so, until perfectly smooth. Lift chocolate pan out of the hot water, and beat in the butter a tablespoon at a time. Then beat over the ice and water until chocolate mixture has cooled to spreading consistency. At once spread it over your cake with spatula or knife.
We had some friends over for dinner and I made this for dessert, which is why there’s only a single picture of the cake. Also, I moved the cake when it was cooling and a corner broke off completely. This icing worked as the perfect glue. If you have the time, make the cake in the morning and the icing in the afternoon, when the cake has had plenty of time to cool. BTW, this cake is dense and moist; the almond and chocolate balance each other perfectly.