Julia Child's chocolate cake with almonds is the chocolate cake of life, and in my opinion the most important recipe to have up your sleeve. The cake is a little adventure and exactly how chocolate cakes should be: French, a little soft in the middle, and with the most wonderful mixture of sweet, salty and slightly bitter. It is, in my opinion, simply perfect. 1 serving gives one cake.
Ingredients
- 50 g almond
- 100 g sugar
- 100 g butter
- 3 x eggs
- 50 g plain white flour
- 1 pinch sea salt
- 120 g dark baking chocolate
- 5 tbsp dairy butter
- 1 tsp vanilla powder
- ½ tsp vanilla powder
- 100 g dark baking chocolate
Method
- Place the butter and eggs on the counter so that they come to room temperature.
- Set the oven to 175C. Melt 120g chocolate (1 serving) over a water bath with low heat. Grind the almonds in a food processor and add them to the chocolate.
- Beat the sugar and room temperature butter until white and fluffy. Separate the egg and add the yolks into the butter and sugar mixture. Add chocolate and almonds and combine.
- Mix wheat flour, vanilla powder and salt. Beat the egg whites until stiff peaks form. Fold in sifted wheat flour and egg whites alternately with a spatula in a figure-eight pattern.
- Line a small springform pan (20 cm in diameter) with baking paper. Grease the sides and sprinkle a little flour along the inside of the mould. Knock out excess flour.
- Add the batter to the form and bake for 20 minutes. I like it rare in the middle and have found that 20 minutes makes a perfect cake. Set the cake aside for a while before placing it on a plate.
- Make glaze. Melt the chocolate and butter over low heat. Stir in vanilla powder. Spread over the cake when it is lukewarm. Feel free to decorate the sides with sliced almonds, raspberries or edible flowers.
