Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press, 2011
Julia Child’s brought her famous Almond Cake to the taping of The Food Show one Saturday morning for our crew to enjoy. So thoughtful of her—we always loved having Miss Julia as a guest. It was a great cake, but something was missing. What could it be? Maybe a little chocolate? In this recipe I have enhanced Julia’s masterpiece with a little bit of own—Choclatique Chocolate—well, maybe a lot of Choclatique Chocolate.
Prep Time: 10 minutes
Bake Time: 20-25 minutes
Total Time: 30-35 minutes
Yield: 1 (9-inch) cake
1/2 cup (1 stick) unsalted butter, melted, cooled, plus more for greasing the pan
1/2 cup all-purpose flour, plus more for pan
2 tablespoons Choclatique Rouge Unsweetened Cocoa Powder, sifted
2 large eggs
3/4 cup granulated sugar, plus 2 tablespoons
1 teaspoon pure almond extract
1/2 teaspoon instant coffee crystals
1/4 cup sliced almonds
2 tablespoons sanding sugar
- Preheat an oven to 350°F.
- Butter and flour 9-inch pie plate or loose bottom tart pan.
- Whisk the eggs, granulated sugar, almond extract and salt in a large bowl until frothy and pale; about 2 minutes.
- Add 1/2 cup butter, 1/2 cup flour and cocoa powder and stir until incorporated.
- Pour into prepared pie plate or pan. Top with the almonds and sanding sugar.
- Bake the cake until top is golden brown and a cake tester inserted into the center comes out clean, 20-25 minutes. Be careful not to overbake.
- Transfer the pan to a wire rack and let the cake cool slightly before serving.
Store: This cake can be made one day ahead wrapped (un-iced) in food film and stored at room temperature. About an hour before serving, ice it up and let it set before cutting.
ChefSecret: Fancy it up. Yes, everything tastes better with chocolate. You can make the perfect icing as a topper for this perfect cake in either Dark or White Chocolate.
For the chocolate icing:
4 ounces Choclatique Private Reserve Dark Chocolate, chopped (for a white chocolate icing use Choclatique Snowy White Chocolate)
4 tablespoons rum (for white chocolate icing substitute orange liquor, like Grand Marnier)
3/4 cup unsalted butter, at room temperature, cubed
To make the icing:
- Combine the chopped chocolate and liquor in a small bowl placed over a saucepan of simmering water. Stir continuously 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 creamy and smooth.
- Let the icing cool to a drizzling consistency, stirring it every 5 minutes or so. It should take about 10-15 minutes.
- Drizzle the icing on top of the cooled cake and spread it to cover.