Better late than never! One month late I finally made my Julia Child inspired dessert. The cupcake book club will be back on track next week. I can’t wait to get back into the habit of reading again. Back in the UK I would get most of my reading in on my commute to work. I’m still too afraid to take my eye off the ball, or rather let my mind wander when it comes to the trains in America! After the great train debacle on my first day I’ve been consumed with getting on and off the right train everyday that I’m too stressed to read my kindle on the journey.
You can see a few musings on Julia Child’s memoir here but it’s a little more the movie Julie & Julia that made me want to make this cake. There is one scene where Julia is absolutely thrilled with the results of her chocolate cake. It feels like I’m cheating a little by making a cake I remember from the movie but we eat with our eyes after all!
This cake is very similar to Alex’s favorite flourless chocolate cake. I asked him which he preferred and he said he still liked both. This had a more milky chocolate taste and has a rich frosting. I popped my slice into the microwave for a few seconds so I could eat it completely gooey and melt in your mouth.
4 oz semisweet chocolate, melted
1 stick unsalted butter, softened
2/3 cup + 1 tbs granulated sugar
3 egg yolks
3 egg whites
pinch of salt
1/3 cup ground almonds
1/4 tsp almond extract
1/2 cup cake flour, sifted
2 oz semisweet chocolate
2 tbs coffee
6 tbs unsalted butter, softened
sliced almonds, for decorating
- Preheat the oven to 350 F and grease an 8 inch cake round and line with parchment paper.
- In a microwave safe bowl melt the chocolate on low 30 seconds bursts. Add in the coffee and stir until combined.
- In the bowl of an electric mixer beat the butter and 2/3 cup of sugar on medium high speed for 5 minutes until pale and creamy. Add in the egg yolks and beat until combined.
- In a separate bowl whip the egg whites and 1 tbs of sugar until stiff peaks form.
- Fold in the melted chocolate until blended. Add in the almond extract and ground almonds. Fold in 1/3 of the egg white mixture until partially blended. Add in one third of the flour. Alternate until all the egg whites and flour is combined.
- Pour the batter into the prepared pan and bake for 25 minutes (the edges should be puffed up and the center should wobble ever so slightly). Leave to cool for 10 minutes and then invert onto a cooling rack. Must be thoroughly cooled before icing.
- Make the frosting. In a microwave safe bowl melt the chocolate on low 30 seconds bursts. Add in the coffee and stir until combined. Place the bowl in a bowl filled with ice water. Stir in the butter. Keep stirring until the mixture thickens and resembles frosting (mine took about 5-10 minutes).
- Spread over the top of the cake and decorate with the sliced almonds.
I toasted my almonds before decorating
recipe from Oprah