It's true. I adore her and her French cooking. Looking through her cookbooks makes me want to go back to Europe...or even better...live there. I can see it now...little patisserie's on every corner full of freshly baked pain au chocolat's. I would eat one every.single.day. That's the good news...the bad is I would probably be to large to fit through my front door...
As you can see, I am completely smitten with her. Consequently, when I read that THIS very cake was her favorite dessert I knew I HAD to make it. As I ate it I jumped on the Julia bandwagon and proclaimed it MY favorite dessert ever.
It was awesome. Wonderful Chocolaty goodness.
Don't let the lengthy instructions keep you from trying it...it is really pretty simple to make.
4 ounces or squares semi-sweet chocolate melted with 2 Tablespoons coffee
1 stick butter, softened
2/3 cup granulated sugar
3 egg yolks
3 egg whites
pinch of salt
1 tablespoon granulated sugar
1/3 cup pulverized almonds
1/4 teaspoon almond extract
(I used vanilla because I despise almond extract)
1/2 cup cake flour
Chocolate Butter Icing:
2 ounces semi-sweet chocolate
1 Tablespoon coffee
5-6 Tablespoon unsalted butter
Butter and flour an 8" cake pan. Set chocolate and 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.
Cream the butter and sugar together for several minutes until they form a pale yellow, fluffy mixture. Beat in egg yolks until well blended. Beat the egg whites and salt in a separate bowl until soft peaks are formed, sprinkle on sugar and beat until stiff peaks are formed.
With a rubber spatula, blend the chocolate into the butter and sugar mixture, then stir in the almonds, and almond extract (or vanilla). Immediately stir in one fourth of the beaten egg whites ti lighten the batter. Delicately fold in a third of the remaining whites and when partially blended, sift in 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 spatula. Bake in middle of a preheated oven for about 25 minutes. Cake is done when it has puffed, and 2 1/2 to 3 inches around the circumference are set so that a toothpick comes out clean, the center should move slightly if the pan is shaken.
Allow cake to cool in the pan for 10 minutes. Run a knife around the edge of the pan, and reverse cake on the rack. Allow it to cool for an hour or two before icing.
Place the chocolate and coffee in a small pan, cover, and set in a larger pan of almost simmering water. Remove pans from heat and let chocolate melt for 5 minutes or so, until perfectly smooth. Meanwhile prepare a bowl of ice and water large enough to sit the chocolate pan in; set aside. 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 in over your cake.
Recipe Credit: Mastering the Art of French Cooking
This post is linked to:
Tempt My Tummy Tuesday