The trailblazing chef who taught us the difference between beignets and bouchées, Mrs. Julia Child would have been 104 years old today! We here at Delysia Chocolatier have a special place in our heart for the late author. It is because of her culinary strides that indulging in great food (delicious desert especially) is such an inclusive American pastime. She was our French food ambassador, and, through her travels, she found a way to enrich the lives of many. We are forever in her debt.
Looking back on Julia’s most famous work, Mastering the Art of French Cooking, we are inspired by what she described as her favorite, Chocolate Almond Cake. Perfectly firm on the outside, ooey gooey on the inside, it is deceptively simple in appearance but layered in flavors and textures. Below you’ll find an excerpt from the original recipe as provided by Oprah Magazine.
If you too are inspired to enjoy this blissful blend of chocolate and nuts, but with none of the kitchen time or cleanup, try Delysia’s Nut Truffle Collection, an assortment of 9 rich chocolate truffles mixed with almonds, pistachios and pecans. 3 flavors in each hand-wrapped box. It’s a wonderful combination of silky smooth cocoa and fresh, crunchy nuts. Share them with someone special or save them all for yourself. However you enjoy them, do so while remembering “Joooolia”. We sure will!
Julia Child’s Chocolate and Almond Cake
Round cake pan, 8 inches in diameter and 1 1/2 inches deep
3-quart mixing bowl
Wooden spoon or Electric beater
4 ounces or squares semisweet chocolate, melted
2 Tbsp. rum or coffee
1/4 pound or 1 stick softened butter
2/3 cup granulated sugar to mix with butter
3 egg yolks
3 egg whites
Pinch of salt
1 Tbsp. granulated sugar to beat with egg whites
1/3 cup pulverized almonds
1/4 tsp. almond extract
1/2 cup cake flour, scooped and leveled, turned into a sifter
To make cake: Preheat oven to 350 degrees.
Butter and flour the cake pan. Set the chocolate and rum 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 2/3 cup of 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 1 Tbsp. sugar and beat until stiff peaks are formed.
For the full recipe see Oprah Magazine online.