JULIA CHILD CHOCOLATE CAKE RECIPE RECIPES

Steps:

• Sliced almonds, lightly toasted
• Preheat your oven to 350¬ºF and lightly grease or butter a 22 centimeter springform pan, line the bottom with a round of parchment paper, and dust the sides of the pan with flour, tapping out any excess.
• In a large glass or metal bowl or the bowl of your stand mixer, whip the egg whites and salt together until soft peaks form. With the mixer running, gently sprinkle in one tablespoon of sugar and continue to whip until stiff peaks form. Transfer the whipped egg whites to a separate bowl and set aside.
• In the bowl you whipped your egg whites in, combine the remaining 2/3 cup of sugar and butter. Beat on high speed for two minutes until light and fluffy then beat in the egg yolks. Scrape down the bowl and continue to beat for an additional minute or two until the mixture is well combined and light in colour. Add the melted chocolate to the butter mixture and begin to slowly combine the mixture. In a small bowl, combine the espresso powder, rum, and almond extract then, with the machine running, drizzle it into the chocolate and butter mixture. Beat well to combine.
• Using a spatula, fold approximately a third of the whipped egg whites into the chocolate and butter mixture. Gently fold in half of the flour followed by another third of the whites. Fold in the remaining flour followed by the final dose of whipped egg whites just until combined.
• Gently pour the batter into your prepared springform pan, spread it into an even layer, and bake in your preheated oven for 25 minutes or until the edges of the cake are set and dull and the centre still looks a little under cooked. Allow the cake to cool in the pan for 20 minutes then run a knife around the edge of the pan, release the sides of the springform, and flip the cake out onto a cooling rack. Remove the parchment paper and allow the cake to cool completely.
• While the cake cools, make the ganache glaze by melting together the semisweet chocolate and rum over a double boiler or in the microwave. Allow it to cool slightly then, using a spoon, beat in the butter, one tablespoon at a time. Finally, beat in the vanilla and salt and allow the glaze to cool to a thin spreadable consistency, giving it a stir every once in a while.
• When the cake has cooled and the glaze is spreadable, pour it over the cake and spread it around making sure to coat the top and sides. Finish the cake by scattering sliced almonds over the top or up the sides of the cake.

Steps:

• Preheat oven to 350 degrees with rack in center. Butter an 11-by-17-inch jelly-roll pan or a 12-by-17 1/2-inch sheet pan, and line with parchment paper.
• In a small saucepan, heat 1 cup cream to a simmer. Add chocolate, reduce heat, and whisk until chocolate is melted. As soon as mixture is a uniform dark color, remove from heat and let cool for a few minutes.
• In a large bowl and using a hand mixer, whip egg whites and 2 tablespoons sugar to stiff, glossy peaks, about 1 1/2 minutes. Whisk one-quarter of the egg-white mixture into the chocolate mixture. Gently fold chocolate mixture back into the original egg-white mixture, and mix until smooth and well combined.
• Pour batter into the prepared pan, and spread it in an even layer with a rubber spatula. Bake until cake is set and puffy, 10 to 12 minutes. Transfer to a wire rack, and cool to room temperature. Lift parchment paper to remove cake from pan, and set it on work surface with long side facing edge of table. Using a fine-mesh sieve, lightly dust cake with cocoa powder.
• Make the creme chantilly: Whip the remaining 1 cup cream with the remaining 1 1/2 tablespoons sugar, the vanilla, and cognac. Spread evenly over entire surface of cake.
• Roll the cake lengthwise, starting at a point 2 to 3 inches over the creme chantilly. Roll cake another few inches, pressing against parchment paper to make a tight spiral. Gently peel parchment paper off as cake layer rolls away. Complete the roll, stopping at the far edge of the parchment paper. Tuck the loose parchment paper around and underneath the cylinder so it is well wrapped and can be moved easily. Serve immediately, or refrigerate for up to 4 hours.
• When ready to serve, transfer roulade to serving platter. Remove parchment paper, gently rolling cake into center of platter, with seam on bottom. (If roll has slumped or twisted, lay a piece of plastic over top and sides, and reshape with hands.) With a sharp knife, trim both ends of roll crosswise or on a diagonal. Dust top with confectioners' sugar and cocoa powder, and garnish with seasonal fruit. To serve, cut the roll into 1-inch-thick slices, and lay flat on dessert plates; top with additional creme chantilly if desired.