The whole of bloggotopia and the culinary world are firing up their stoves and ovens to celebrate the birth centenary of this influential culinarian and incredible human being.
In honor of what would've been Julia Child's 100th birthday we, at Baking Partners have decided for a special celebration as we bake one of her classic french cake, Reine De Saba. So put on your special pearls and apron and bake along this gorgeous Chocolate and Almond cake with us.
The Reine De Saba is adapted from Julia Child's Mastering the Art of French Cooking and in her words,
This extremely good chocolate cake is baked so that its centre remains slightly underdone; overcooked, the cake loses its special creamy quality. It is covered with chocolate-butter icing, and decorated with almonds. Because of its creamy centre it needs no filling.
I made this cake for my SIL's birthday and since she is a serious "dark chocolate" fan, this cake was a major hit. I used Lindt Chocolate (80% cocoa) for this cake, which, for me, was a little dark. Next time I think I'll use bourneville. The chocolate-buttercream icing was perfect and smooth, with nice gloss and shine.
When I first started blogging, I used to day dream about my 100th post or bloggoniversary (which, BTW, is in December :D ). Whenever I came across any exciting bakes, I used to think, shall I make it for my 100th? Is it good? Is it special?
When Swathi of Zesty South Indian Kitchen announced our recipe for Baking Partners, I was ecstatic. This was PERFECT. I cannot ask for any thing more special for my 100th post.
Reine De Saba
(Chocolate and Almond Cake)
Ingredients:
113 grams plain chocolate melted with 2 tablespoons rum or coffee
113 grams unsweetened butter
134 grams caster sugar
3 eggs, separated
pinch of salt
1 tablespoon of caster sugar (for sprinkling on egg whites)
65 grams almond meal
1/2 teaspoon almond extract
57 grams cake flour (you can also use all purpose flour)
Chocolate Icing:
64 grams semi sweet chocolate
2 tablespoons rum or coffee
7 tablespoons (100 grams) unsalted butter
Method:
Preheat the oven to 180 degree Celsius. tand flour an 8 inch cake pan. Set aside.
Melt the chocolate with the 2 tablespoons of rum in a double boiler. Let cool.
In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg yolks until well blended.
eat the egg whites and salt in a separate bowl until soft peaks are formed; sprinkle on the 1 tablespoon sugar and beat until stiff peaks are formed.
With a rubber spatula, blend the melted chocolate into the butter and sugar mixture, then stir in the almonds and almond extract. Fold in one-quarter of the egg whites. When partially blended, sift on one-quarter of the flour, and continue folding, alternating with more egg whites and more flour until all is used.
Turn the mixture into the cake tin, pushing the mixture up to its rim with a rubber spatula. Bake in the middle of pre heated oven for about 25 minutes. Cake is done when it has puffed, and 2.5 to 3 inches around the circumference are set so that a needle plunged into tha area comes out clean; the centre should move slightly if the tin is shaken,a nd a needle comes out oily.
Allow cake to cool in the tin for 10 minutes. Run a knife around the edge of the tin, and reverse cake on the rack. Allow it to cool for an hour or two; it must be thoroughly cold if it is to be iced.
Proceed to make icing. Stir the chocolate and rum in the saucepan over hot water until chocolate has melted into a very smooth cream. Remove the saucepan from hot water, and beat the butter into the chocolate, a tablespoon at a time. Then beat over cold water until the chocolate mixture is cool and of spreading consistency. At once spread it over your cake with the spatula or knife.
Bon appétit.
Happy Birthday Julia!!
In honor of what would've been Julia Child's 100th birthday we, at Baking Partners have decided for a special celebration as we bake one of her classic french cake, Reine De Saba. So put on your special pearls and apron and bake along this gorgeous Chocolate and Almond cake with us.
The Reine De Saba is adapted from Julia Child's Mastering the Art of French Cooking and in her words,
This extremely good chocolate cake is baked so that its centre remains slightly underdone; overcooked, the cake loses its special creamy quality. It is covered with chocolate-butter icing, and decorated with almonds. Because of its creamy centre it needs no filling.
I made this cake for my SIL's birthday and since she is a serious "dark chocolate" fan, this cake was a major hit. I used Lindt Chocolate (80% cocoa) for this cake, which, for me, was a little dark. Next time I think I'll use bourneville. The chocolate-buttercream icing was perfect and smooth, with nice gloss and shine.
When I first started blogging, I used to day dream about my 100th post or bloggoniversary (which, BTW, is in December :D ). Whenever I came across any exciting bakes, I used to think, shall I make it for my 100th? Is it good? Is it special?
When Swathi of Zesty South Indian Kitchen announced our recipe for Baking Partners, I was ecstatic. This was PERFECT. I cannot ask for any thing more special for my 100th post.
Reine De Saba
(Chocolate and Almond Cake)
Ingredients:
113 grams plain chocolate melted with 2 tablespoons rum or coffee
113 grams unsweetened butter
134 grams caster sugar
3 eggs, separated
pinch of salt
1 tablespoon of caster sugar (for sprinkling on egg whites)
65 grams almond meal
1/2 teaspoon almond extract
57 grams cake flour (you can also use all purpose flour)
Chocolate Icing:
64 grams semi sweet chocolate
2 tablespoons rum or coffee
7 tablespoons (100 grams) unsalted butter
Method:
Preheat the oven to 180 degree Celsius. tand flour an 8 inch cake pan. Set aside.
Melt the chocolate with the 2 tablespoons of rum in a double boiler. Let cool.
In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg yolks until well blended.
eat the egg whites and salt in a separate bowl until soft peaks are formed; sprinkle on the 1 tablespoon sugar and beat until stiff peaks are formed.
With a rubber spatula, blend the melted chocolate into the butter and sugar mixture, then stir in the almonds and almond extract. Fold in one-quarter of the egg whites. When partially blended, sift on one-quarter of the flour, and continue folding, alternating with more egg whites and more flour until all is used.
Turn the mixture into the cake tin, pushing the mixture up to its rim with a rubber spatula. Bake in the middle of pre heated oven for about 25 minutes. Cake is done when it has puffed, and 2.5 to 3 inches around the circumference are set so that a needle plunged into tha area comes out clean; the centre should move slightly if the tin is shaken,a nd a needle comes out oily.
Allow cake to cool in the tin for 10 minutes. Run a knife around the edge of the tin, and reverse cake on the rack. Allow it to cool for an hour or two; it must be thoroughly cold if it is to be iced.
Proceed to make icing. Stir the chocolate and rum in the saucepan over hot water until chocolate has melted into a very smooth cream. Remove the saucepan from hot water, and beat the butter into the chocolate, a tablespoon at a time. Then beat over cold water until the chocolate mixture is cool and of spreading consistency. At once spread it over your cake with the spatula or knife.
Bon appétit.
Happy Birthday Julia!!
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