Of all the chocolate cakes I've baked in my life, this is by far the most incredible I've ever had! The title alone says it all, a cake fit for the Queen of Sheba!
The only way I can describe this cake, as if a tray of fudgy brownie is tossed into a rich chocolate cake meld into one! The key is not to overcooked this cake and to make sure that if you are using a butter-icing is to keep it into a spreading consistency, not too hard nor too soft. No wonder why this is Julia Child's all-time favorite!
I served this cake with fresh raspberries and whipped cream, and a cup of French-pressed coffee. This is truly decadent and sinfully luscious! My husband and I wouldn't mind having this as a dessert everyday!
(*) A recipe taken directly from Julia Child's "Mastering the Art of French Cooking"
Ingredients:
CAKE:
A round cake pan 8 inches in diameter and 1 1/2 inches in diameter and 1 1/2 inches deep
4 ounces or squares semi-sweet chocolate melted with
2 Tbsp rum or coffee (I used Godiva Chocolate Liquer)3 quart mixing bowl
1/4 lb or 1 stick softened butter
2/3 cup granulated sugar
3 egg yolks
3 egg whites
Pinch of salt
1 Tbsp granulated sugar
1/3 cup pulverized almonds (almonds and 2 Tbsp of sugar pulverized in a food processor)
1/4 tsp almond extract1/2 cup cake flour (scooped and leveled)
CHOCOLATE-BUTTER ICING:
2 ounces (2 squares) semi-sweet baking chocolate
2 Tbsp rum or coffee or chocolate liquer
A small covered pan
A larger pan of almost simmering water
5 to 6 Tbsp unsalted butterA wooden spoon
A bowl with a tray of ice cubes and water to cover them
A small flexible-blade metal spatula or a table knifeSliced almonds (optional for decoration)
Directions:
CAKE:
Preheat oven at 350 degrees. Butter and flour the cake pan. Set the chocolate and rum or coffee or chocolate licquer 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 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 on the 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 almonds, and almond extract. Immediately stir in one fourth of the beaten egg whites to lighten the batter. Delicately fold in a third of the remaining whites and when partially blended, sift on one third of the flour and cotinue folding. Alternate rapidly with more egg whites and more flour until all egg whites and flour are incoporated.
Turn the batter into the cake pan, pushing the batter up to its rim with a rubber spatula. Bake in middle level of preheated oven for about 25 minutes. Cake is done when it has puffed, and 2 1/2 to 3 inches around the circumference are set so that a needle plunges into that area comes out clean; the center should move slightly if the pan is shaken, and a needle comes out oily.Allow cake to cool in the pan for 10 minutes. Run a knife around the edge of the pan, and reverse cake on the rack. Allow it to cool for an hour or tow; it must be thoroughly cold if it is to be iced.
CHOCOLATE BUTTER ICING:
Place the cholocate and rum or coffee or chocolate liquer in the small pan, cover, and set in the alrger pan 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. At once spread it over your cake with spatula or knife.
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