Mohamed Shili This easy and delightful Chocolate Cake, inspired by Julia Child’s classic recipe, combines rich chocolate and almonds for a moist, flavorful dessert. Perfect for any occasion, it uses simple ingredients like semisweet chocolate, butter, and eggs. The cake’s light texture and deep chocolate flavor make it a standout treat.
Ingredients Needed
- 4 ounces semisweet chocolate
- 2 tablespoons (30 milliliters) brewed coffee or dark rum
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 3 large eggs, separated
- Pinch of salt
- 1/3 cup almond meal (ground almonds)
- 1/2 teaspoon almond extract
- 1/2 cup cake flour
- 1/2 cup sliced almonds (for garnish)
How To Make Chocolate Cake
- Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour an 8-inch (20 cm) round cake pan.
- Melt Chocolate: Place the semisweet chocolate and brewed coffee or dark rum in a heatproof bowl. Set this bowl over a pot of simmering water (double boiler method) and stir until the chocolate is completely melted. Remove from heat and let it cool slightly.
- Prepare Batter: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Add the egg yolks one at a time, mixing well after each addition. Stir in the melted chocolate, almond meal, and almond extract until fully combined.
- Add Flour: Sift the cake flour over the batter and fold it in gently until just combined.
- Whip Egg Whites: In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form.
- Combine Mixtures: Gently fold one-third of the whipped egg whites into the batter to lighten it. Then, carefully fold in the remaining egg whites in two additions, mixing just until no streaks remain.
- Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, garnish with sliced almonds.
Recipe Tips
- Use Room Temperature Ingredients: Ensure butter, eggs, and other refrigerated items are at room temperature before mixing. This helps create a smoother batter and promotes even baking.
- Melt Chocolate Properly: Melt the semisweet chocolate and brewed coffee or dark rum together using a double boiler method. This prevents the chocolate from seizing and ensures a smooth texture.
- Sift Dry Ingredients: Sift the cake flour and almond meal before adding them to the batter. This removes lumps and ensures an even distribution, resulting in a lighter cake.
- Fold, Don’t Stir: When combining the whipped egg whites with the batter, fold gently to maintain the airiness. Avoid stirring, as this can deflate the mixture and lead to a denser cake.
- Check for Doneness: Insert a toothpick into the center of the cake; if it comes out clean, the cake is done. Overbaking can dry out the cake, so monitor closely during the last few minutes of baking.
How To Store & Reheat Leftovers
- Refrigerate: Wrap leftover chocolate cake tightly in plastic wrap or place it in an airtight container. Store in the refrigerator for up to 3 days.
- Freeze: Wrap leftover chocolate cake tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. To thaw, remove from the freezer and let it sit at room temperature for several hours before serving.
Nutrition Fact
Serving Size: 1 slice (1/8 of the cake)
- Calories: 323
- Total Fat: 22g
- Saturated Fat: 12g
- Cholesterol: 85mg
- Sodium: 50mg
- Potassium: 150mg
- Total Carbohydrate: 30g
- Dietary Fiber: 2g
- Sugars: 22g
- Protein: 5g
More Julia Child Recipes:
Julia Child Chocolate Cake
Description
This easy and delightful Chocolate Cake, inspired by Julia Child’s classic recipe, combines rich chocolate and almonds for a moist, flavorful dessert. Perfect for any occasion, it uses simple ingredients like semisweet chocolate, butter, and eggs. The cake’s light texture and deep chocolate flavor make it a standout treat.
Ingredients
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour an 8-inch (20 cm) round cake pan.
- Melt Chocolate: Place the semisweet chocolate and brewed coffee or dark rum in a heatproof bowl. Set this bowl over a pot of simmering water (double boiler method) and stir until the chocolate is completely melted. Remove from heat and let it cool slightly.
- Prepare Batter: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Add the egg yolks one at a time, mixing well after each addition. Stir in the melted chocolate, almond meal, and almond extract until fully combined.
- Add Flour: Sift the cake flour over the batter and fold it in gently until just combined.
- Whip Egg Whites: In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form.
- Combine Mixtures: Gently fold one-third of the whipped egg whites into the batter to lighten it. Then, carefully fold in the remaining egg whites in two additions, mixing just until no streaks remain.
- Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, garnish with sliced almonds.
Notes
- Use Room Temperature Ingredients: Ensure butter, eggs, and other refrigerated items are at room temperature before mixing. This helps create a smoother batter and promotes even baking.
- Melt Chocolate Properly: Melt the semisweet chocolate and brewed coffee or dark rum together using a double boiler method. This prevents the chocolate from seizing and ensures a smooth texture.
- Sift Dry Ingredients: Sift the cake flour and almond meal before adding them to the batter. This removes lumps and ensures an even distribution, resulting in a lighter cake.
- Fold, Don’t Stir: When combining the whipped egg whites with the batter, fold gently to maintain the airiness. Avoid stirring, as this can deflate the mixture and lead to a denser cake.
- Check for Doneness: Insert a toothpick into the center of the cake; if it comes out clean, the cake is done. Overbaking can dry out the cake, so monitor closely during the last few minutes of baking.
Julia Child Chocolate Cake
