I made this cake for the first time last year for Christmas, and I fell in love with it! I keep saying I will try more of Julia’s recipes from Mastering the Art of French Cooking, but this chocolate-almond cake is so good that I cannot get myself to bake something else 🙂 It has become my favorite cake!
- 4 oz dark chocolate
- 2 Tbsps rum (or coffee)
- 1 stick softened unsalted butter
- 2/3 cup sugar
- 3 eggs separated
- pinch of salt
- 1 Tbsp sugar
- 1/3 cup almond meal
- 1/4 tsp almond extract
- 1/2 cup cake flour
- 2 oz dark chocolate
- 2 Tbsps rum
- 4 Tbsps unsalted butter
Place bowl in a pot of simmering water and let the chocolate melt while you continue with the recipe. You can of course use coffee instead of rum, but I am always looking for ways of introducing more alcohol into my cooking 😉
Then add the almond meal and almond extract. Immediately stir in 1/4 of the egg whites. Gently fold in 1/3 of the remaining egg whites.
Allow cake to cool. Run a knife around the edges and invert cake onto a cake platter. Let cool completely before icing.
You can choose to decorate the cake with sliced almonds if you want. If you used rum (and probably coffee as well), I recommend letting it diffuse through the cake for a few hrs or overnight so it doesn’t taste too alcoholic and you can enjoy all the flavors. This cake is delicious…chocolate, almonds, rum…perfect combination 😉 It is worth every calorie! And it went perfectly with champagne for New Year’s 🙂