Indulge in Julia Child’s Decadent Chocolate Almond Cake: A Timeless Classic Recipe
Julia Child’s Chocolate Almond Cake has quickly ascended to the top of my favorite dessert list. It’s not merely a cake; it’s an experience—an incredibly rich, deeply decadent, and utterly unforgettable indulgence. The magic lies in its purposefully undercooked center, which creates a divinely fudgy texture that melts in your mouth and leaves you craving more long after the last crumb is gone. This recipe, a testament to French baking at its finest, offers a sophisticated yet comforting treat that truly stands apart, promising a slice of pure bliss with every bite.
Returning home after a rejuvenating two-week vacation, I found immense pleasure in slipping back into the comforting rhythm of our daily lives. There’s a unique satisfaction in grocery shopping on Monday, tackling laundry on Thursday, and, of course, celebrating with pizza night on Friday. But beyond these familiar routines, I especially relished the return to my kitchen. The act of cooking and baking again felt like a warm embrace, a rekindling of a beloved passion that had been on a brief hiatus. It was time to create something truly special, something that would bring pure joy and satisfaction to the table.
After dedicating weeks on the blog to more analytical topics, delving into the intricacies of sugar and the practical art of canning, I felt a strong desire to pivot towards something purely beautiful, wholly delicious, and unabashedly indulgent. My heart longed for a dessert that celebrated flavor and texture without compromise, a dessert that could truly elevate a simple evening into an occasion. And what better way to answer that call than with a truly exceptional chocolate cake?
This is no ordinary chocolate cake. This is Julia Child’s magnificent Chocolate Almond Cake, a jewel unearthed from her iconic culinary bible, Mastering the Art of French Cooking. If faced with the impossible choice of baking only one chocolate cake for the rest of your life, this particular creation might very well be your definitive answer. What makes it so extraordinary is its inherent perfection, a masterpiece of flavor and texture that requires no elaborate adornments. It gracefully sidesteps the need for multiple layers, complicated fillings, or intricate decorating techniques, proving that true culinary brilliance often lies in elegant simplicity. The cake, in its pure, unpretentious form, is simply sublime, a celebration of rich chocolate and fragrant almond that speaks volumes with every exquisite bite. Its charm lies in its understated elegance and the profound depth of its flavors.
When preparing this beloved recipe, I adhered strictly to Julia Child’s original instructions, preserving the integrity of her masterful creation, with one minor, yet crucial, adjustment. I discovered that the quantity of chocolate butter frosting originally specified was barely enough to cover half of the cake. To ensure a truly satisfying and beautifully frosted finish, one that properly coats the entire rich surface, I decided to double the icing recipe. The recipe provided below reflects this doubled quantity, guaranteeing you’ll have ample, luscious frosting to lavishly coat your entire cake, achieving that perfect balance of sweetness and richness. However, if you prefer a lighter touch or simply wish to experiment with less icing, feel free to halve the icing recipe. The ultimate goal is to achieve a balance that perfectly complements the cake’s dense, melt-in-your-mouth texture and its wonderfully fudgy center, creating an experience unique to Julia Child’s genius.
baking tip:How to fold ingredients together
“Folding” is a method of gently combining ingredients without knocking the air out of the mixture, such as with whipped egg whites or whipped cream. This technique is absolutely critical for delicate cakes like Julia Child’s Chocolate Almond Cake, where maintaining the airy texture is paramount to achieving the desired fudgy, light result. Here’s how it’s done to ensure your cake turns out perfectly:
- Begin by adding one third of the lighter mixture (such as whipped egg whites) to the thicker batter to loosen it. This step helps to temper the denser batter, making it more receptive to the lighter component without immediately deflating it.
- Using a rubber spatula, cut straight down through the mixture to the bottom of the bowl. Then, scoop up the mixture from the bottom and fold it over on top of itself. This motion gently incorporates the ingredients.
- Rotate the bowl a quarter turn and repeat the cutting and folding motion until the lighter ingredients are just incorporated into the batter. The goal is to blend, not to mix vigorously.
- Fold in the remaining lighter mixture in small batches. This methodical approach ensures even distribution while preserving as much air as possible, resulting in a tender, moist cake.
Here’s a quick video if you need a visual guide to master this essential baking technique!
Chocolate Almond Cake
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Ingredients
For the cake:
- 4 ounces semisweet or bittersweet chocolate , chopped (113 grams)
- 2 tablespoons rum or coffee
- ½ cup unsalted butter , at room temperature (113 grams)
- ⅔ cup + 1 tablespoon granulated sugar , divided (132 grams)
- 3 large eggs , separated
- Pinch of salt
- ⅓ cup almond flour/meal (35 grams)
- ¼ teaspoon almond extract
- ½ cup cake flour , sifted (57 grams)
For the icing:
- 4 ounces semisweet or bittersweet chocolate , chopped (113 grams)
- ¼ cup rum or coffee (60 ml)
- ¾ cup unsalted butter , at room temperature (170 grams)
- Slivered almonds for garnish
Instructions
To make the cake:
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1. Preheat oven to 350°F (175°C). This ensures the oven is at a consistent temperature for even baking from the moment the cake goes in. Thoroughly butter an 8-inch round cake pan, then lightly flour it, tapping out any excess. This step prevents the cake from sticking. For extra insurance and easier removal, line the bottom of the pan with a circle of parchment paper; this aids in easy removal and helps maintain the cake’s perfect shape.
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2. Combine the chopped semisweet or bittersweet chocolate and the rum or coffee in a small, heatproof bowl. Place this bowl over a saucepan of simmering water (creating a double boiler setup), ensuring the bottom of the bowl does not touch the water. Stir gently as the chocolate slowly melts, becoming smooth and glossy. Remove it from the heat as soon as it’s fully melted to prevent it from seizing or burning, then set it aside to cool slightly. Allowing it to cool ensures it won’t cook the eggs when added to the batter.
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3. In the bowl of a stand mixer fitted with a paddle attachment, beat the softened unsalted butter and ⅔ cup of granulated sugar together on medium-high speed. Continue beating until the mixture is visibly pale in color and has a light, creamy texture, typically taking about 3-5 minutes. Reduce the speed to medium, then add the three egg yolks, one at a time, beating well after each addition until the mixture is thick and thoroughly incorporated. Finally, add the cooled melted chocolate, almond extract, and almond flour/meal, mixing on low speed until just combined. Be careful not to overmix at this stage; gentle mixing keeps the cake tender.
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4. In a separate, impeccably clean bowl of a stand mixer (using a whisk attachment), or with a hand mixer, whip the three egg whites and a pinch of salt on high speed. Initially, they will become foamy. Once foamy, slowly begin to add the remaining tablespoon of granulated sugar, sprinkling it in gradually. Continue whipping until the egg whites form stiff, glossy peaks. This means when you lift the whisk, the peaks stand up firmly and hold their shape without drooping. These stiff peaks will provide the necessary lift and airy texture to the cake, contributing to its signature fudgy quality.
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5. This step is crucial for maintaining the delicate texture. Begin by adding about one-quarter of the whipped egg whites to the heavier chocolate batter and gently fold them in. This “lightens” the batter, making it easier to incorporate the rest of the whites without deflating them. Then, add the remaining whipped egg whites in three separate additions, carefully alternating with the sifted cake flour. Use a spatula to gently cut down through the mixture, scoop up from the bottom, and fold it over. Continue folding just until the streaks of egg whites and flour disappear. Overmixing at this stage will deflate the egg whites, resulting in a dense, heavy cake instead of a light, fudgy one.
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6. Carefully pour the prepared batter into your buttered and floured 8-inch cake pan. Place the pan in the preheated oven. Bake until the edges are set but the center still jiggles when the pan is bumped, about 25 minutes. The cake is done when the edges appear set and firm, but the very center still retains a slight jiggle if you gently nudge the pan. This undercooked center is essential for achieving the characteristic fudgy texture that makes Julia Child’s recipe so famous. Do not overbake!
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7. Once baked, remove the cake from the oven and allow it to cool in the pan on a wire rack for about 10 minutes. This initial cooling helps the cake structure set. After 10 minutes, carefully run a thin knife around the edges of the pan to loosen the cake. Invert the cake onto the wire rack, remove the pan, and peel off the parchment paper. Let the cake cool completely to room temperature on the wire rack before attempting to frost it. Frosting a warm cake will cause the icing to melt and slide off, so patience is key for a beautiful finish.
To make the icing:
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1. In a small, heatproof bowl, combine the chopped semisweet or bittersweet chocolate with the rum or coffee. Place this bowl over a saucepan of simmering water (a double boiler), ensuring the bottom of the bowl does not touch the water. Stir the mixture continuously as the chocolate melts until it is completely smooth and free of lumps. Immediately remove it from the heat once smooth to prevent it from overheating and becoming grainy.
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2. While the chocolate mixture is still warm (but not hot to the touch), begin adding the softened unsalted butter, a tablespoon at a time. Use a whisk to vigorously beat each tablespoon of butter into the chocolate mixture until it is fully incorporated and the icing starts to become smooth and emulsified. This gradual addition and constant whisking ensure a creamy, well-textured frosting without separation.
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3. Allow the prepared chocolate butter icing to cool down to a spreadable consistency. This typically takes about 15-20 minutes, depending on your kitchen’s ambient temperature. Stir the icing every 5 minutes or so as it cools to prevent a skin from forming and to ensure it cools evenly throughout. You want it to be thick enough to hold its shape beautifully but soft enough to spread easily without tearing the delicate cake.
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4. Once the cake is completely cool and the icing has reached the perfect spreadable consistency, spoon the luscious icing generously over the top of the cake. Use an offset spatula or the back of a spoon to spread it evenly across the top and down the sides, ensuring every inch of the cake is enveloped in this rich chocolate coating. For a final flourish and to enhance the almond flavor, garnish the frosted cake with delicate slivered almonds. Slice, serve, and savor every magnificent bite of this classic Julia Child creation, a truly unforgettable dessert.