Made famous by none other than Julia Child, this easy make chocolate almond cake is baked so that the inside remains creamy, or slightly underdone. If it is overcooked it loses its creamy quality, also this creamy cake requires no filling. I have covered it with a chocolate ganache, however a butter cream icing is traditionally what covers this delicious cake. Make an 8” round cake or use mini molds for individual servings, then decorate this delicious decadent dessert, it will be sure to please your guests at Easter.
4 ounces Or Squares Semi-Sweet Chocolate
2 Tablespoons Of Rum
4 ounces Softened Butter
⅔ Cup Granulated Sugar
3 Egg Yolks
3 Egg Whites
¼ Teaspoon Of Cream Of Tartar
Pinch Of Salt
1 Tablespoon Granulated Sugar
⅔ Cup Pulverized Almonds Or 1 Cup Of Almonds To Pulverize
¼ Teaspoon Almond Extract
½ Cup Cake Flour – Scooped And Leveled Turned Into A Sifter
1 Cup Dark Baking Chocolate
1 Cup 35% Cream
1 Tablespoon Glucose – Optional
Pre-heat oven to 350°F (175°C).
Butter and flour the cake pan.
Set the chocolate and rum in a small pan with a tight 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.
Pulverize your almonds in your food processor, about a cup.
Add a tablespoon of sugar to avoid the almond oils to lump up.
Cream the butter and sugar together for several minutes until they form a pale yellow, fluffy mixture.
Beat in the egg yolks until well blended.
In a separate bowl, beat the egg whites, cream of tartar and salt until soft peaks are formed; sprinkle on the sugar and beat until stiff peaks are formed.
With a rubber spatula, blend the melted chocolate into the butter and sugar mixture, then stir in almonds, and almond extract.
Immediately stir 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 middle level of preheated oven for about 25 minutes.
Cake is done when it has puffed, and 2½ 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 knife around the edge of the pan, and reverse cake on the rack.
Allow it to cool for an hour or two; it must be thoroughly cold if it is to be iced.
Place the chocolate and cream in a metal bowl, and set over a pot of almost simmering water. (Double boiler)
Remove pans from heat and let chocolate melt for 5 minutes or so, until perfectly smooth.
Lift chocolate pan out of the hot water, and mix in the glucose. If the mixture starts to cool off too fast, place the chocolate pan again in hot water.
Let ganache cool to body temp then pour onto your cake.
You can replace the rum for coffee: 1 tablespoon of instant coffee dissolved in 2 tablespoons of boiling water, or 3 Tablespoons of espresso, or Bailey’s.