Well, since Becky asked for it – I spent my Saturday night in my favorite spot, my kitchen, baking Julia Child’s Reine De Saba, also known as Chocolate and Almond cake.

I’m not going to lie to you all, I had to make some substitutions. If you read my nillarose blog, you know I had quite a busy oven over Labor Day weekend, so while making the Julia cake I was out of sugar and butter and had to substitute some sugar substitute and shortening sticks, – I know major cake foul! But it had to be done in order for me to keep my promise to make the cake and post it for you all to read and maybe make yourselves

I also substituted Kahula for the rum, but that was just a flavor choice, I’m sure Julia wouldn’t have minded that one. Even with the subs, the cake baked beautifully, and released from the pan perfectly. And in less than 2.5 hours, my parents and I were enjoying a lovely French dessert, which beings me to my title – “Why the French Aren’t Fat.” The French aren’t fat for a bunch of reasons, but dessert wise, they are not fat because this recipe makes one little 8-inch cake and serves 6-8 people. A perfect amount to satisfy a chocolate craving without feeling overindulged.

I would rate the ease of the recipe an 8 of 10, the egg white whipping always makes for more tools and a bigger mess.

Taste of the cake, a 7, it was a bit dry, perhaps it was the lack of butter, but I think this is a recipe for dense brownie-lovers, I’m more of a mushy fan.

But, I will say that this may have been one of the easiest and most delicious frostings I’ve had in a long time. Just three ingredients and I was in chocolate heaven – be sure to try it out on your next cake. It would make a fantastic filling, or even a cookie frosting! Yum – please let me know what you guys do with it. And, I did have enough butter for the frosting so don’t worry, the shortening sticks were only in the cake.

Ok, you’ve read enough. Here is the fantastically detailed recipe from Miss Julia Child.

Reine De Saba

[Chocolate and Almond Cake]

“This extremely good chocolate cake is baked so that its center remains slightly underdone; overcooked, the cake loses its special creamy quality. It is covered with a chocolate-butter icing, and decorated with almonds. Because of its creamy center it needs no filling. It can be made in the same manner as the preceding cakes, starting out with a beating of egg yolks and sugar, then proceeding with the rest of the ingredients. But because the chocolate and the almonds make a batter so stiff it is difficult to fold in the egg whites, we have chose another method, that of creaming together the butter and sugar, and then incorporating the remaining items.

For an 8-inch cake, Serving 6-8 people

A round cake pan 8 inches in diameter and 1 1/2 inches deep

4 ounces or squares semisweet chocolate melted with 2 Tb run or coffee

A 3-quart mixing bowl

A wooden spoon or an electric beater

¼ lb. Or 1 stick softened butter

2/3 cup granulated sugar

3 egg yolks

3 egg whites

Pinch of salt

1 Tb granulated sugar

A rubber spatula

1/3 cup pulverized almonds

¼ tsp almond extract

½ cup cake flour, scooped and leveled, turned into a sifter

Preheat oven to 350 degrees

Butter and flour the cake pan. Set the chocolate and run or coffee in a small pan, cover, and place (off heat) in a larger pan of almost simmering water; let melt while you proceed with the recipe. Measure out the rest of the ingredients.

Cream the butter and sugar together for several minutes until they form a pale yellow, fluffy mixture.

Beat in the egg yolks until well blended.

Beat the egg whites and salt in a separate bowl until soft peaks are formed; sprinkle on the sugar and beat until stiff peaks are formed.

With a rubber spatula, blend the melted chocolate into the butter and sugar mixture, then stir in the almonds, and almond extract. Immediately stir in one fourth of the beaten egg whites to lighten the batter. Delicately fold in a third of the remaining whites and when partially blended, sift on one third of the flour and continue folding. Alternate rapidly with more egg whites and more flour until all egg whites and flour are incorporated.

Turn the batter into the cake pan, pushing the batter up to its rim with a rubber spatula. Bake in middle level of preheated oven for about 25 minutes. Cake is done when it has puffed, and 2 ½ to 3 inches around the circumference are set so that a needle plunged into the area comes out clean; the center should move slightly if the pan is shaken, and a needle comes out oily.

Allow cake to cool in the pan for 10 minutes. Run a knife around the edge of the pan, and reverse cake on the rack. Allow it to cool for an hour or two; it must be thoroughly cold if it is to be iced.

TO SERVE

Use the chocolate butter icing and press a design of almonds over the icing.

Glacage au Chocolat

[Chocolate Icing]

“This simple chocolate icing is butter beaten into melted chocolate, and forms a tender coating over a white or chocolate cake, or over a thoroughly chilled butter-cream icing.

For an 8-inch cake

2 ounces (2 squares) semi-sweet baking chocolate

2 Tb rum or coffee

A small covered pan

A larger pan of almost simmering water

5 to 6 Tb unsalted butter

A wooden spoon

A bowl with a tray of ice cubes and water to cover them

A small flexible-blade metal spatula or a table knife

 

Place the chocolate and rum or coffee in the small pan, cover, and set in the larger pan of almost simmering water. Remove pans from heat and let chocolate melt for 5 minutes or so, until perfectly smooth. Lift chocolate pan out of th hot water, and beat in the butter a tablespoon at a time. Then beat over the ice and water until chocolate mixture has cooled to spreading consistency. At once spread it over your cake with spatula or knife.

Bon Apetit!

Happy Caking!

Michelle

Posted by Louise