Mmmmmmm. Chocolate. One of life's greatest pleasures.
I had to put this one up, because it's kind of like a follow-up to my previous post on the boeuf bourguignon. Long story short, after watching Julie & Julia for the first time two summers ago, I became infatuated with this cake. Ever since seeing it with all its chocolate glory on the big screen, I knew I had to try it. So, I figured, when better than to bake it on Mrs. Child's birthday?
It served as dessert to the bourguignon. And boy, was it delicious.
Unlike the bourguignon, this turned out to be a much more complicated recipe than I originally anticipated. The deceptive simplicity, the surprisingly irritable amount of time it takes for a seemingly easy cake, the figurative slap in the face when you realize you have to stiffen egg whites and have to wash out your stand-mixer's bowl because you didn't read the entire recipe ahead of time. Curse you, Julia! It was worth the pain, though.
Once cake has baked, let it cool in the pan for 10 minutes. Then, run a knife along the edges of the cake and invert the cake onto a wire rack. Let it cool completely before frosting, 1-2 hours.
To prepare the ganache, melt chocolate and rum or coffee in a bowl until shiny. Add butter, one tablespoon at a time, until fully blended. Place bowl in an icebath and continue stirring the ganache until it turns to spreading consistency. Frost all over cake. Garnish cake with sliced almonds, if desired.
It's pretty delicious, not going to lie. Tastes as good as it looks.
And in my opinion, I think it looks pretty damn tasty.
There are only maybe one or two more recipes I'm going to transfer over from the old blog. And then it'll just be dishes I make here at the apartment. In fact, I should have quite a few new recipes up soon from the upcoming weekend.
Small dinner get-together tomorrow. Very excited. Hopefully will be somewhat successful.
I'll keep you posted. But for now, Arrested Development.