This article is rephrased and derived from an original one! Created by a person who is sharing their life experience and food recipes. We're just resharing their artwork. Enjoy reading!
Yesterday, I didn't venture outside of my apartment even for a moment. I didn't take a shower until right before going to bed that night. I'm not even going to tell you what time I remembered to clean my teeth that day. Around us, it's all about the countdown to the book deadline!
One week is all you have. I'm in excellent health. I've devised a strategy for moving forward. I've even made a few social plans for the nights to keep me sane throughout the week. Aside from that, I am aware that my contract contains a 45-day grace period in the event that I require it. Nonetheless, that is a crutch from which I want to flee with my two remaining healthy legs.
Too many thoughts in my head before baking the cake
I'm now immersed in the world of recipe testing. A devoted army of testers, including both professional and home chefs, is standing by to assist me. I'm putting out my best effort. Please provide me with feedback. Weighing and measurement are involved. And the outcomes have been overwhelmingly positive.
The details, on the other hand, keep me awake at night. When preparing cookies, should I specify the precise diameter to which they should be smooshed down before baking? Is it necessary to put weight on two teaspoons of flour? Does that mean I can make the assumption that everyone bakes with a ruler in hand, as I do? What level of craziness should I go to? How can I create these recipes such that any baker will be able to produce delectable outcomes every time? My head is spinning from all of this.
In my previous job, I worked in professional test kitchens for several years. I know exactly what I'm going to do. I've created and tested a large number of recipes. I've taught individuals to put recipes through their paces. However, this is my first child. My very first book child. And I care about you so much that it hurts.
As a result, I chose to channel a master this week. I'm going to follow the recipes of a much more powerful woman. To wrap oneself in the words and directives of someone else, in order to feel safe and protected. I took out my book Julia Child's Mastering the Art of French Cooking, which had never been cooked before. I was excited. I wanted to see if I could bring her spirit into my kitchen in order to alleviate some of my fears about her death. I was interested in seeing how she handled the situation.
Copying someone making Chocolate Almond Cake isn't simple
Chocolate Almond Cake, also known as Reine de Saba (or Chocolate Almond Cake), sounded delicious, and I happened to have all of the ingredients on hand. Trying to follow someone else's recipe is similar to turning on the GPS on my car. Simply switch off your brain and follow the directions provided by the GPS. It's a soothing experience. Julia, please remove me from this situation.
There were nonetheless several questions that I had. As a result, you must include 1/3 cup "pulverized almonds" in the batter. You may find the instructions for pulverizing the almonds on a separate page, which instructs you to ground the almonds in a food processor with the sugar until fine. What exactly is the amount of sugar? What kind of sugar? Should I use some of the sugar from the cake recipe instead of some of the brown sugar? Or should I bring a new sweetener to the equation? I'm also wondering how many cups of almonds I need to pulverize in order to get a third cup for the cake. Almonds in their whole form? Blanched? Roasted? I made the best of my situation and carried on.
The cake was delicious but not perfectly shaped
As soon as I took my cake out of the oven and turned it out after exactly ten minutes as suggested, the center became stuck to the pan. I was disappointed. I had considered lining it with parchment paper, but Julia did not advise me to do so. As a result, I didn't. In addition, my cake was a squat mess. Is this the way things should be conducted? Then there was the issue of the frosting recipe not specifying what temperature the butter should be at. I judged the temperature to be around room temperature. Bah!
Ok. As a result, none of these queries resulted in any significant failures. I like the shape of the cake, and it tasted delicious when she was little. Dense. Chocolatey. It's a little boozy. Yum. Even Julia's recipe, on the other hand, left things unsaid. The author, Julia, left certain things up to chance as well as the talents of her audience. Even Julia's recipe was not without flaws.
Was it, or wasn't it? Perhaps a flawless recipe does not have to be executed exactly the same way every time it is prepared. Perhaps a great recipe allows each baker to contribute to the distinctive quality of the finished product. I believe that was the lesson her spirit was trying to teach her. It's nothing more than a recipe. And dessert is delectable, even if it does not appear to be precisely how the author had envisioned. Julia encourages you to take it easy. And indulge in even more cake.
Chocolate Almond Cake (also known as Reine de Saba)
Julia Child, Louisette Bertholle, and Simone Beck's Mastering the Art of French Cooking was the inspiration for this recipe.
I changed it, ever so little, to make it more clear...
in addition to the fact that I am unfamiliar with the restrictions around sharing someone else's recipe verbatim. You're probably not supposed to do anything like that, aren't you?
This cake recipe serves 6 to 8 people.
Cake
Unsalted butter, plus additional for the pan, at room temperature 8 tablespoons
1/2 cup cake flour, plus a little extra to grease the pan
Chopped semisweet chocolate (about 4 ounces)
Rum (about 2 tablespoons) (optional)
two-thirds cup granulated sugar + one tablespoon of cane juice
3 big eggs, well divided
a pinch of sea salt
3 tablespoons pulverized almonds (approximately a 1/4 cup plus 1 tablespoon sugar, processed in a food processor)
a quarter teaspoon of almond extract
Frosting
2 ounces dark chocolate (semisweet)
Rum (about 2 tablespoons) (optional)
6 tablespoons of unsalted butter at room temperature is recommended.
sliced almonds, to be used as a garnish (optional)
Procedures for Making Julia Child Chocolate Cake
1. Preheat the oven to 350 degrees Fahrenheit. Butter and flour the cake pan. (Alternatively, butter and line the pan with parchment paper for added safety.) Melt the chocolate and rum together in a heat-safe dish set over a saucepan of slightly boiling water until completely melted and smooth. Make a mental note to put it away.
Using an electric mixer, cream the butter and sugar together till pale yellow and fluffy. Add the egg yolks and mix until everything is properly combined.
3. In a separate large mixing bowl, using clean beaters, lightly whip the egg whites and salt until soft peaks form. Sugar should be sprinkled in and whisked in until firm peaks are formed.
4. Using a rubber spatula, incorporate the melted chocolate into the butter and sugar mixture. Next, toss in the almonds and almond essence until well combined. To lighten the batter, stir in one-quarter of the beaten egg whites at a time. Gently fold in a third of the remaining whites, and when they are almost completely integrated, sprinkle in one-third of the flour and continue folding until the batter is smooth. Continue in this manner until all of the flour has been added and all of the whites have been folded in.
5. Spoon the batter into the prepared pan and level the top with a knife. Bake for 25 minutes, or until the edges of the pan are set but the middle is still wet, about 2 inches from the edge of the pan.
6. Remove the cake from the pan and place it on a cooling rack for 10 minutes. Use your knife to carefully go around the edge of the pan and turn it out onto a rack. Allow for thorough cooling before icing.
7. Prepare the frosting by filling a large mixing bowl halfway with cold water. Melt the chocolate and rum together in a heat-safe dish set over a saucepan of slightly boiling water until completely melted and smooth. Remove the pan from the heat and gradually add the butter, a spoonful at a time. Remove from the ice bath and continue to beat until the chocolate mixture has cooled to the consistency of spreadable frosting. Frost the cake with icing. Decoratively garnish with chopped almonds, if desired.
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