Chocolate almond cake

Julia Child's Reine de Saba

I've had Julia's cake on my must-try list for years now and finally had my Julie & Julia moment a couple weeks ago. While you might want to go at this cake with a couple of spoons, please don't. The making of it is a process. There's separating of eggs and stiff peaks and ground almonds involved. It's not difficult, but it takes a little time and love — and it's worth it. I love the almond flavor in this cake and the dense, fudgy texture. It's downright dreamy! 

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CHOCOLATE ALMOND CAKE

WHAT YOU'LL NEED
CAKE
8 TBS unsalted butter at room temp, plus more for pan
1/2 cup cake flour, plus more for pan
4 oz. semisweet chocolate, chopped
2 TBS freshly-brewed coffee or rum (I used coffee)
2/3 cup sugar, plus 1 TBS sugar
3 eggs, separated
pinch of salt
1/3 cup ground almonds (I used a mini food processor)
1/4 tsp almond extract 
8-inch cake pan (I used 9-inch, but 8 would be best!)
Parchment paper

FROSTING
2 oz. semisweet chocolate
2 TBS freshly-brewed coffee or rum (I used coffee)
6 TBS unsalted butter, at room temp
sliced almonds for garnish

WHAT YOU'LL DO
1. To make the cake: Preheat oven to 350 degrees. Butter and flour the cake pan. Cut a piece of parchment paper and place in the bottom of the pan. 

2. Melt the chocolate and coffee/rum together in the microwave, heating in 30-second increments and stirring until smooth. 

3. Grind almonds in food processor until you have 1/3 cup (or buy ground almonds and measure 1/3 cup).

4. In a large bowl, beat butter and 2/3 cup sugar until pale yellow and fluffy. Add the egg yolks and beat until well blended. 

5. In another large bowl, with clean beaters, beat the egg whites and salt until soft peaks form. Sprinkle with 1 TBS sugar and beat until stiff peaks form. 

6. With a rubber spatula, mix the melted chocolate into the butter/sugar mixture. Stir in the ground almonds and almond extract. Stir in one quarter of the beaten egg whites to lighten the batter. Continuing folding in a quarter of the egg whites at a time, alternating with sifted flour. Repeat until incorporated, but do not over work! 

7. Pour batter into prepared pan and smooth the top. Bake about 25 minutes, or until the edges are set and the center is still moist. Place on cooling rack for 10 minutes, then run a knife around edge and flip the cake onto the rack. Cool completely before frosting (I let it cool overnight).

8. To make the frosting: Fill a large bowl with ice water. Melt the chocolate and coffee/rum together in a medium-sized bowl in the microwave, heating in 30-second increments and stirring until smooth. Beat in butter. Set the bowl into the ice bath and beat until the mixture has cooled to a spreading consistency. Remove from ice bath and frost the cake. Garnish with sliced almonds. 

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I mentioned above that I used a 9-inch cake pan, though the recipe called for an 8-inch pan. Either way, this isn't a ginormous cake, but I imagine the 8-inch pan would yield a slightly taller, cuter cake. My 9-inch cake seemed rather flat and measly, though it looked miles better after frosting and tasted wonderful. This cake would be ideal for a group of eight or ten chocolate lovers — especially those in search of a Julie & Julia moment.