Chocolate cake by Julia Child

Name: Chocolate cake by Julia Child - Letitia K.
Ingredients: Base 114 grams butter 2/3 cup plus one tablespoon sugar 3 large eggs a pinch of salt 150 grams chocolate 2 tablespoons rum or freshly brewed coffee 1/3 cup gr

Dessert - Chocolate cake by Julia Child by Letitia K. - Recipia

I have made this chocolate cake using Julia Child's recipe several times, for birthdays or simply when I felt like having a classic and rich dessert. I always chose the round 20 cm pan, as it yields a fairly tall cake suitable for regular portions. I noticed that there's no point in rushing the steps, especially when mixing the butter with the sugar. Quick Info Total time: approximately 1 hour (including cooling and glazing) Preparation time: 25-30 minutes Baking time: 20 minutes Servings: 8 slices (from a 20 cm pan) Difficulty: medium (requires some attention to steps and baking) Recipe type: homemade cake, suitable for special days or occasions when you want a rich dessert Ingredients Cake: 114 g butter (softened at room temperature) 2/3 cup sugar + 1 tablespoon sugar 3 large eggs a pinch of salt 150 g chocolate 2 tablespoons rum or freshly brewed coffee 1/3 cup ground almonds 1/4 teaspoon almond extract 3/4 cup all-purpose flour 1/2 teaspoon baking powder Glaze: 100 g chocolate 1 tablespoon rum or coffee 3 tablespoons butter Optional: almond flakes for decoration Instructions 1. Prepare a round 20 cm pan. Grease well with butter and dust with flour. 2. Break the chocolate (150 g) into pieces and melt it over a double boiler, along with 2 tablespoons of rum or coffee. Stir until it melts evenly, then let it cool. It’s important that it’s only warm when you use it, not hot, but also not cold. 3. In a bowl, place the softened butter (114 g) and beat it with a mixer together with 2/3 cup sugar until it becomes fluffy and the sugar is no longer felt. 4. Add the egg yolks, one at a time, mixing well after each addition. Set the bowl aside. 5. Separate the egg whites. Whip them into a foam with a pinch of salt, then gradually add the remaining tablespoon of sugar. Continue beating until a stiff foam forms. 6. Take the bowl with the butter and egg yolk mixture. Incorporate the melted chocolate (still slightly warm, not cold), mixing with the mixer or spatula until homogeneous. 7. Add the ground almonds and almond extract. Fold in some of the whipped egg whites, mixing gently with a spatula. 8. Add the sifted flour along with the baking powder and then the remaining egg whites. Mix everything carefully, with up-and-down motions, to preserve the volume given by the egg whites. 9. Pour the batter into the prepared pan. Smooth the surface lightly. 10. Bake the cake in a preheated oven at 180°C for 20 minutes. Check after this time with a toothpick: it should come out clean at the edges, and slightly moist in the center – the cake should remain soft in the middle. If you bake it too long, it will become dry. 11. Remove the cake from the pan and let it cool completely on a wire rack. 12. For the glaze: melt 100 g of chocolate with 3 tablespoons of butter and 1 tablespoon of rum or coffee, over low heat or in a double boiler. Stir until a glossy cream is obtained. 13. Pour the glaze over the cooled cake and spread it with a spatula, ensuring it covers the entire surface. Sprinkle almond flakes on top if desired. Why I make the recipe often It’s a simple yet rich cake with an intense chocolate flavor. It’s made with common ingredients, doesn’t require complicated techniques, and the result is predictable if you follow the steps. I like that it can be prepared a day in advance, and the texture remains good. Tips and Variations Tips When mixing the butter with the sugar, don’t rush the step – it really matters for the final texture. Don’t pour hot chocolate over the butter with eggs, as it may cause the mixture to curdle. Don’t leave the cake in the oven too long; it should be slightly moist in the center. If you want a thinner cake, use a larger pan but reduce the baking time slightly. Substitutions Rum can be replaced with strong coffee, depending on preferences. Ground almonds can be substituted with hazelnuts or walnuts, but the flavor will be slightly different. Almond extract is not essential, but adds a special note. It can be omitted or replaced with vanilla. Variations You can make a version without glaze, just dusted with sugar. You can add a bit of grated orange zest for a slightly different flavor. Instead of almonds on top, you can use chopped walnuts or pistachios. Serving Ideas Cut into small slices, as it is dense. Pairs well with an espresso or a long coffee. It can be served with simple whipped cream if you want something lighter. You can store it in the refrigerator, but it’s best to bring it to room temperature before serving. Frequently Asked Questions Can I use milk chocolate instead of dark chocolate? I recommend dark chocolate; otherwise, the cake will be sweeter and less flavorful. If I don’t have a mixer, can I mix by hand? Yes, but it will take more time. The butter must be beaten well with the sugar; otherwise, the texture won’t be as airy. How stiff should the egg whites be whipped? Until they are firm, so they don’t run out of the bowl. This helps aerate the cake. Can it be made with gluten-free flour? Theoretically yes, with a general-purpose gluten-free flour, but the texture will be slightly less elastic. Can I freeze the cake? I do not recommend it; it changes the texture. It’s better to keep it in the refrigerator and consume it within a few days. Nutritional Values Estimate for one slice (out of 8): Calories: 340-370 kcal Protein: 5 g Fat: 22 g Carbohydrates: 33 g Data varies depending on the type of chocolate and the fat content of the butter. It is a dense dessert, rich in fats and carbohydrates, so it’s not an everyday cake. Storage and Reheating The cake and the assembled cake keep well in the refrigerator, covered. It lasts 3-4 days without problems. It is recommended to take it out of the refrigerator at least 30 minutes before serving, to soften the glaze and return it to the correct texture. It does not lend itself to freezing, as the structure changes after thawing. It does not need reheating, just a return to room temperature.

Chocolate cake by Julia Child

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