Subject: Queen of Sheba Chocolate Cake
From: Unicorn (unicorn@indenial.com)
Date: Sat Oct 27 2001 - 02:44:59 EDT
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F O O D F U N N Y
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Here's a quick one from Ethelu, the Queen of Food Funnies:
Adam to Eve before the guests arrive: "Honey, did you put my pants in
the salad again?"
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T O D A Y ' S R E C I P E
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Chocolate cakes with creamy centers are all the rage today, and more
than one young chef has earned a reputation with this supposedly
innovative approach. However, Julia Child published this recipe for a
chocolate cake with a custard-like center forty years ago, once again
demonstrating the timeless quality of her kitchen wisdom.
All recipes this week are adapted from "Mastering the Art of French
Cooking, Volume One" by Julia Child, Louisette Bertholle, Simone Beck
(Knopf, 2001, 40th anniversary edition)
http://www.amazon.com/exec/obidos/ASIN/0375413405/worldwiderecipes
Queen of Sheba Chocolate Cake
For the cake:
4 oz (4 squares, 100 g) semi-sweet chocolate
2 Tbs (30 ml) rum or coffee
1/4 lb (100 g) butter at room temperature
2/3 cup (160 ml) plus 1 Tbs (15 ml) sugar
3 egg, separated
1/3 cup (80 ml) finely ground almonds
1/4 tsp (1 ml) almond extract
1/2 cup (125 ml) cake flour, measured then sifted
For the icing:
2 oz (2 squares, 50 g) semi-sweet chocolate
2 Tbs (30 ml) rum or coffee
6 Tbs (90 ml) butter at room temperature
Whole almonds for garnish
Melt the chocolate and rum or coffee in a pot set over simmering
water, stirring to combine. Cream the butter and 2/3 cup (160 ml)
sugar together until pale yellow and fluffy. Beat in the egg yolks.
In a separate bowl beat the egg whites and 1 tablespoon (15 ml) sugar
until stiff. Combine the chocolate mixture, butter mixture, ground
almonds, almond extract, and blend thoroughly. Fold 1/4 of the egg
whites into the chocolate mixture, followed by 1/4 of the sifted
flour. Repeat until all the egg whites and flour have been
incorporated. Pour the batter into a greased and floured 8-inch (20
cm) round cake pan, pushing the batter to the edges of the pan with a
spatula. Bake in the center of a preheated 350F (180C) oven for about
25 minutes. When done, the cake will have puffed up, the outer edges
of the cake should be firm, and the center should move slightly when
the pan is shaken. A toothpick inserted in the outer portion should
come out clean, and slightly oily when inserted in the center. Allow
the cake to cool in the pan for 10 minutes. Run the blade of a knife
around the inside of the pan and invert the cake onto a cooling rack.
Allow to cool completely before icing.
To prepare the icing, melt the chocolate and rum or coffee in a pot
set over simmering water, stirring to combine. Remove from the heat
and beat in the butter 1 tablespoon (15 ml) at a time. Place the pot
in a large bowl filled with ice water and continue beating until the
mixture has cooled to spreading consistency. Spread the icing over
the cake with a knife or spatula and decorate with whole almonds.
Makes 1 cake to serve 6 to 8.
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