Julia Child's Chocolate Almond Cake

Yield: One 8-inch cake

Julia Child's Chocolate Almond Cake is incredibly rich and decadent. Be sure not to over bake or you'll destroy its fudgy center.


Ingredients

For the cake:
    4 ounces (113 grams) semisweet or bittersweet chocolate, chopped
    2 tablespoons rum or coffee
    1/2 cup (113 grams) unsalted butter, at room temperature
    2/3 cup (132 grams) + 1 tablespoon sugar, divided
    3 large eggs, separated
    Pinch of salt
    1/3 cup (35 grams) almond flour/meal
    1/4 teaspoon almond extract
    1/2 cup (57 grams) cake flour, sifted

For the icing:
    4 ounces (113 grams) semisweet or bittersweet chocolate, chopped
    4 tablespoons rum or coffee
    3/4 cup (170 grams) unsalted butter, at room temperature
    Slivered almonds, for garnish


Instructions

To make the cake:

Preheat oven to 350 degrees F. Butter and flour an 8-inch round cake pan and line with parchment paper.

Combine the chopped chocolate and coffee or run in a small bowl placed over a saucepan of simmering water. Stir as the chocolate melts and remove from heat as soon as it's smooth. Set aside to cool.

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and 2/3 cup sugar until pale and creamy. Add the 3 egg yolks and beat until thick. Add the cooled melted chocolate. Stir in the almond extract and almond meal/flour and mix until just combined.

In a separate bowl and with a whisk attachment, whip the 3 egg whites and salt on high speed until foamy. Slowly add the tablespoon of sugar and whip to stiff peaks.

Add 1/4 of the whipped egg whites to the batter and fold gently until combined. Add and fold in the remaining whites in 3 additions, alternating with the sifted cake flour. Fold only until the streaks of egg whites disappear, do not overmix.

Pour the batter into the prepared cake pan. Bake until the edges are set but the center still jiggles when the pan is bumped, about 25 minutes.

Let cool 10 minutes, then run a knife around the edges to remove cake from pan and place on a wire rack to cool completely.

To make the icing:

Combine the chopped chocolate and coffee or run in a small bowl placed over a saucepan of simmering water. Stir as the chocolate melts and remove from heat as soon as it's smooth.

Add the butter a tablespoon at a time and use a whisk to beat it into the chocolate. Whisk until smooth.

Let the icing cool to a spreadable consistency, stirring it every 5 minutes or so. It should take about 15-20 minutes, depending on the temperature of your kitchen.

Spoon the icing on top of the cooled cake and spread it to cover. Garnish with slivered almonds.

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