Indulge in Julia Child’s Classic Chocolate Almond Cake: The Ultimate Fudgy Delight
Prepare yourself for a truly extraordinary dessert experience, because Julia Child’s Chocolate Almond Cake is more than just a cake; it’s a revelation. From the very first bite, you’ll understand why this isn’t just *a* new favorite, but potentially *the* new favorite for any chocolate lover. It delivers an unparalleled richness and a decadent depth of flavor that is simply irresistible. What truly sets this cake apart and makes it an unforgettable indulgence is its signature texture: the center is intentionally left slightly undercooked, resulting in a gloriously fudgy, almost molten consistency. This distinct characteristic creates a luscious, melt-in-your-mouth experience that leaves a lasting impression, a craving that lingers long after the last crumb has vanished. It’s a testament to Julia Child’s genius, transforming simple ingredients into a sophisticated yet comforting masterpiece.
There’s a unique comfort in returning to the familiar rhythms of home after a rejuvenating vacation. After two wonderful weeks exploring new places, I found immense joy in settling back into our cherished routine – the predictability of Monday grocery runs, the satisfaction of Thursday laundry, and the simple pleasure of Friday pizza nights. Yet, beyond the daily chores, what I truly yearned for and relished most was the return to my culinary sanctuary: the kitchen. It felt incredibly good to have my hands in dough, to smell spices simmering on the stove, and to hear the hum of the oven once more. Cooking and baking are not just tasks for me; they are a form of therapy, a creative outlet that connects me deeply with my home and loved ones. This desire for warmth and familiar comfort after an adventure sparked the inspiration for a truly special baking project, something that would celebrate the return to the heart of our home.
For several weeks, the blog had been buzzing with discussions on more technical culinary topics, from the intricate science of sugar substitutes and the nuances of sugar-free baking, to comprehensive guides on canning for preservation. While these informative posts are vital, I felt it was time for a pure, unadulterated treat – something that celebrated the sheer joy of flavor and the art of simple, yet profound indulgence. My heart longed to share a recipe that was undeniably beautiful in its execution and utterly delicious in its outcome. And what better way to do that than with a truly magnificent chocolate cake?
But this isn’t just *any* chocolate cake; this is a legendary creation: Julia Child’s iconic Chocolate Almond Cake, straight from the pages of her culinary bible, Mastering the Art of French Cooking. When Julia Child puts her stamp on a recipe, you know it’s going to be a masterpiece, and this cake is no exception. It’s the kind of dessert that, if you were forced to choose just one chocolate cake to bake for the rest of your life, this would undoubtedly be the contender. Its brilliance lies in its elegant simplicity. You won’t find super fancy multiple layers, a complicated array of fillings, or intricate, time-consuming decorations here. And truthfully, it doesn’t need any of that. The cake’s inherent beauty and profound flavor speak for themselves. It is, in every sense of the word, perfect exactly as it is – a testament to the power of high-quality ingredients and classic technique, resulting in a cake that is both deeply satisfying and effortlessly sophisticated.
Julia Child, with her characteristic charm and meticulous approach, taught generations how to demystify French cuisine. This cake perfectly embodies her philosophy: accessible yet refined, delivering immense flavor without unnecessary fuss. The combination of rich chocolate and fragrant almond flour creates a symphony of taste and a uniquely tender crumb, while the hint of rum or coffee adds another layer of complexity. It’s a cake that feels special, whether served for a casual gathering or a formal dinner, proving that true culinary excellence often lies in perfected fundamentals rather than elaborate embellishments.
While Julia’s original cake recipe is utterly flawless, I did make one minor, yet significant, adjustment to her accompanying chocolate butter frosting. As I prepared the initial batch of icing, I quickly realized that the quantity provided in the original recipe was barely enough to cover even half of the cake, leaving me yearning for a more generous and luscious coating. To ensure a truly satisfying experience – one where every slice is adorned with a rich, smooth layer of chocolate goodness – I opted to double the frosting recipe. The recipe I’ve shared below reflects this doubled amount, guaranteeing ample frosting to beautifully cover the entire cake. However, if you prefer a very thin, minimalist glaze, or simply wish to experiment, feel free to halve the icing recipe back to its original proportions. Just be warned: a cake this delightful truly deserves a decadent cloak of chocolate!
Baking Tip: How to Fold Ingredients Together
Achieving the perfect, airy texture in delicate cakes like this one often hinges on a crucial technique called “folding.” This method is essential for gently combining lighter ingredients, such as whipped egg whites or whipped cream, into a thicker batter without deflating the precious air you’ve worked hard to incorporate. Mastering this gentle touch ensures your cake remains light and tender. Here’s a breakdown of how to execute the folding technique effectively:
- Start by adding approximately one-third of the lighter, airy mixture (for instance, your whipped egg whites) to the denser, thicker batter. This initial addition helps to lighten the batter, making it easier to incorporate the rest of the delicate mixture without losing volume.
- Using a rubber spatula, carefully cut straight down through the center of the mixture to the bottom of the bowl. Then, scoop the mixture from the bottom and gently fold it over on top of itself. This motion brings the heavier batter up and over the lighter component.
- Rotate your bowl a quarter turn (about 90 degrees) and repeat the cutting and folding motion. Continue this process, rotating the bowl after each fold, until the lighter ingredients are just barely incorporated into the main batter, with no visible streaks remaining.
- Once the initial third is incorporated, gently fold in the remaining lighter mixture in two or three smaller batches, using the same technique. Be careful not to overmix, as this will inevitably deflate the mixture and lead to a denser cake.
For those who benefit from visual guidance, here’s a quick video tutorial that demonstrates the folding technique perfectly!
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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Preheat oven to 350°F. Butter and flour an 8-inch round cake pan and line with parchment paper.
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Combine the chopped chocolate and coffee or rum 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.
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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.
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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.
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Add ¼ 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.
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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.
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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:
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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.
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Add the butter a tablespoon at a time and use a whisk to beat it into the chocolate. Whisk until smooth.
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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.
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Spoon the icing on top of the cooled cake and spread it to cover. Garnish with slivered almonds.
Notes