Julia Child's Chocolate Cake 

11/03/2011

18 Comments

 
Picture
Le Gateau au Chocolat ‘Eminence Brune
Adapted from Julia Child’s Kitchen, Alfred Knopf, 1975

2 teaspoons instant espresso
1/4 cup boiling water
7 ounces semisweet chocolate
2 ounces unsweetened chocolate
4 large eggs, separated
1 cup extra fine sugar plus 2 tablespoons
4 ounces soft unsalted butter
1/4 teaspoon cream of tartar
Pinch of salt
3/4 cup cornstarch

  1. Preheat oven to 350 degrees. Butter two 8-inch cake pans; place wax paper in bottom of each, and then butter and flour.
  2. Blend coffee and water in top of double boiler over simmering water. Remove from heat. Add chocolates; cover and set aside to melt.
  3. Beat yolks and gradually add 1 cup sugar. Continue beating until yolks are thick, pale yellow.
  4. Beat melted chocolate until smooth. Beat in butter, 2 tablespoons at a time; gradually beat chocolate and butter into yolk mixture.
  5. Beat whites until foamy; beat in cream of tartar and salt. Continue beating until whites form soft peaks; gradually beat in 2 tablespoons of sugar and beat until whites form stiff, shiny peaks. Sift on 1/4 of cornstarch and scoop on 1/4 of whites; stir with spatula. Scoop rest of whites on top; sift on 2 of remaining cornstach and fold. Sift half of remaining cornstach on top and fold in; sift on remaining cornstarch and fold to blend.
  6. Spoon batter into pans and smooth. Bang once on work surface to settle batter, then bake for 15 minutes. A cake tester inserted near the edges should come out clean. Cool pans on racks. Wrap and chill for an hour before unmolding.

Chocolate Filling and Glaze
4 ounces semisweet chocolate
1 ounce unsweetened chocolate
1 teaspoon instant espresso
2 tablespoons boiling water
2 ounces unsalted butter.

  1. Melt chocolates with coffee and water; beat in butter. If mixture is too liquid to spread, beat over cold water until lightly thickened.
  2. Unmold one layer of cake onto serving plate and spread top with 1/4 inch of icing. Unmold second layer on top of first and cover top and sides with remaining frosting. Serve, refrigerate or freeze. Return to room temperature before serving.

Yield: 8 servings.
 


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I'm not very good at making cakes, but I wanted to try this one because of the very good reviews it had, so I made it last night... and wow it was great!! not too sweet .

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Beat whites until foamy; beat in cream of tartar and salt. Continue beating until whites form soft peaks; gradually beat in 2 tablespoons of sugar and beat until whites form stiff, shiny peaks. Sift on 1/4 of cornstarch and scoop on 1/4 of whites; stir with spatula. Scoop rest of whites on top; sift on 2 of remaining cornstach and fold. Sift half of remaining cornstach on top and fold in; sift on remaining cornstarch and fold to blend.

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04/18/2013 6:40am

I have never tried to make a chocolate cake before but I will surely give it a decent try. Thanks for sharing the recipe.

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Beat yolks and gradually add 1 cup sugar. Continue beating until yolks are thick, pale yellow.
Beat melted chocolate until smooth. Beat in butter, 2 tablespoons at a time; gradually beat chocolate and butter into yolk mixture.

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