What is the Holiday Season for if not to indulge in these delicious cookies? Choose from these #9 Delicious Cookies Recipes for Christmas! We love them all.
recipe by Julia Child is a treat for us all. Today is the first day when we
Baking Partners are posting our first venture and being Julia Child’s
birthday Swati has chosen this beautiful recipe. Thanks Swati!
my world revolved around Sanjeev Kapoor and Tarla Dalal’s recipes. Then I
discovered new amazing chefs like Anjum Anand, Nigella Lawson to name a few.
When I first heard the name Julia Child I was not too curious but about the
same time Swati sent this amazing recipe for baking partners I googled for
impressive and the video that I saw and I was sold.
light cake and that the “Cake
won’t set at the center, it is shaky, sides will set, and tooth pick comes out
clean, where as in the center it will be oily.” The wise leave it alone.
Wise. J So there was a big no fooling around sign board
in fact I chased out my kids out of the kitchen! The elder one took off
thankfully and the younger one was in and out.
has calculated and included 9 inch cake pan recipe for which I was thankful.
de Saba avec Glaçage au Chocolat: Chocolate Almond Cake
Excerpted from Mastering the Art of French Cooking by Julia Child. Copyright ©
1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A.
Knopf, a division of Random House, Inc.
Ingredients for 9 inch cake pan
Pinch of salt
1 Tablespoon + ½ teaspoon
of granulated sugar
1/4 tsp. almond extract
64grams cake flour (scooped
and leveled, turned into a sifter)
For chocolate icing
2 Tb + 1 teaspoon coffee
6 to 7 Tablespoon unsalted
Preheat oven to 180º C.
Butter and flour the cake
In a steel bowl mix chocolate
and rum/ coffee (should have used the decoction) and place it over another bowl
with boiling water, chocolate will melt after 5 minutes.
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 1 tblsp and 1 tsp 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 ground
almonds, and almond extract.
Immediately stir in one-fourth (¼) of the
beaten egg whites to lighten the batter.
of the remaining whites and when partially blended, sift on one-third (1/3rd)
of the flour and continue folding. Alternate rapidly.
out the batter and push the batter to the sides.
oven for 25minutes. Bake cake until it puffed
and gently set in center and tooth pick inserted into center comes out with a
few moist crumbs attached, about 20-25minutes. (I needed almost 17 minutes).
reverse cake on the rack.
overnight); it must be thoroughly cold if it is to be iced.
How to make Icing
Fill a bowl with a tray of ice cubes. Set aside.
Place the chocolate
and coffee (I used decoction here used 2 tsp
water) in a double boiler 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
the 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. (Mine could have done
with more beating).
At once spread it over your cake with spatula
Place cake on platter.
Scrape icing onto top
center. Spread the icing evenly and thinly over top and sides of cake.
and store at room temperature.
Substitute for cake flour: While measuring the cake flour, add 1 tablespoon of corn flour/corn starch and then fill the rest of cup with all purpose flour.