Adapted from Mastering the Art of French Cooking, Volume 1
Serves 6 to 8 people
1. Preheat oven to 350 degrees.
2. Butter and flour a round 8-inch cake pan. Set 4 ounces of semi-sweet chocolate and 2 tbsp. rum or coffee in a small pan, cover, and place in a larger pan of almost simmering water; let melt while you proceed with the recipe.
3. In a mixing bowl, with a wooden spoon or electric beater, cream 1 soft stick butter and 2/3 cup granulated sugar together for several minutes until they form a pale yellow, fluffy mixture.
4. Beat in 3 egg yolks until well blended.
5. Beat 3 egg whites and a pinch of salt in a separate bowl until soft peaks are formed; sprinkle on 1 tbsp. granulated sugar and beat until stiff peaks are formed.
6. With a rubber spatula, blend the melted chocolate into the butter and sugar mixture, then stir in 1/3 cup pulverized almonds, and ¼ tsp. almond extract. Immediately stir in one fourth of the beaten egg whites to lighten the batter. Fold in a third of the remaining whites and when partially blended, sift on one third of ½ cup sifted cake flour and continue folding. Alternate rapidly with more egg whites and more flour until all are incorporated.
7. Turn the batter into the cake pan, pushing the batter up to its rim with a rubber spatula. Bake in middle level of preheated oven for about 25 minutes.
8. Allow cake to cool in the pan for 10 minutes. Run a knife around the edge of the pan, and reverse cake onto a cake rack. Allow it to cool for an hour or two.
To serve, use the chocolate-butter icing, and press a design of almonds over the icing.
Read more: http://www.esquire.com/blogs/food-for-men/julia-child-birthday-cake-recipe-11711467#ixzz23f5Z5rkI
