Happy 100th Birthday Julia and a recipe for Reine de Saba (Chocolate and Almond Cake)

So much has changed since Julia Child first came on the culinary scene and Les Dames d’Escoffier has played an important role in that change.  I asked the current president of Les Dames d’Escoffier in New York, Melanie Young, several questions regarding the future of LDEI and the role the new media will have going forward.

Melanie Young:  “New media has had a major impact on how we promote our organization and communicate with our members and with the public.  Les Dames d’Escoffier has an active presence on Twitter and Facebook and we will be starting a blog to engage not only our new generation of members but also the community at-large.  We find that there is a healthy interest in Les Dames d’Escoffier and we field many inquiries about how to become a member.

I think the biggest difference in our membership is the growing number of food and beverage entrepreneurs that own their own restaurants, food and beverage public relations firms, cooking schools, product lines and food equipment companies. ”

There has been a major change in culinary journalism away from traditional media outlets to digital.  With the varied backgrounds, diversity and level of ability of these journalists and media, I asked if there is any effort to help influence the future of culinary journalism.

Melanie Young:  “I think culinary journalism has already been influenced by social media.  Look at how many print newspapers are shrinking and turning to a digital platform.  The challenge is re-training people to be able to work in the digital arena.  One of the programs Les Dames d’Escoffier New York started in recent years was a Professional Development Series which provides workshops on digital media for our members who may be less familiar with social media.  Food blogging also helps connect Les Dames d’Escoffier to a larger community. Many of our members are bloggers, and many bloggers follow us on Facebook and Twitter.”

Reine de Saba (Chocolate and Almond Cake) with Glaçage au Chocolat (Chocolate-butter Icing)

Thank you so much to all of these women who took the time to share their memories of Julia for this article and to Melanie Young for her comments regarding LDEI.  I also want to give a very special thank you to my good friend Ronnie Campbell (also a member of LDNY) who was instrumental in coordinating this effort.

You may be interested in this Happy 100th Julia Pinterest page that LDNY has started.  Alfred A. Knopf has a Julia 100 Facebook page that is posting all things Julia.

You may also like to see this very cute and rather hip remix video of Julia. It will put a smile on your face. 🙂

I purchased the Cooking with Les Dames d’Escoffier Cookbook with the intent of making Julia’s recipe for her favorite lobster dish that has only been published in that cookbook, however, I decided a cake was more appropriate for a birthday celebration.  I prepared Reine de Saba (Chocolate and Almond Cake) with Glaçage au Chocolat (Chocolate-butter Icing) from Mastering the Art of French Cooking.  It was no less than spectacular with its rich dark chocolate center and mousse-like consistency and perfect for this very special occasion.  When I mentioned to Nancy Barr that I had prepared this particular cake, she told me this was Julia’s favorite dessert.  Happy 100th Birthday, Julia!

Cheers to Julia!  This was Julia’s favorite dessert.

* Photograph of Julia Child at the top of the article is courtesy of Knopf Doubleday Publishing Group and the photo of Julia Child with Stephanie Hersch was used with Stephanie’s permission.  Photograph of Dorie Greenspan was taken by Alan Richardson.

Print Recipe

Reine de Saba (Chocolate and Almond Cake) with Chocolate-butter Icing

Yield: One 8-inch cake

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

This extremely good chocolate cake is baked so that its center remains slightly underdone; overcooked, the cake loses its special creamy quality. It is covered with a chocolate-butter icing, and decorated with almonds. Because of its creamy center it needs no filling. It can be made by starting out with a beating of egg yolks and sugar, then proceeding with the rest of the ingredients. But because the chocolate and the almonds make a batter so stiff it is difficult to fold in the egg whites, we have chosen another method, that of creaming together the butter and sugar, and then incorporating the remaining items. – Mastering the Art of French Cooking

Ingredients:

For the cake:
4 ounces or squares semisweet chocolate melted with 2 Tablespoons rum or coffee (I used a strong coffee)
1/4 lb. or 1 stick softened butter
2/3 cup granulated sugar
3 egg yolks
3 egg whites
Pinch of salt
1 Tablespoon granulated sugar
2/3 cup pulverized almonds
1/4 tsp almond extract

For the icing:
2 ounces (2 squares) semisweet baking chocolate
2 Tb rum or coffee (I used Bank’s rum)
5 to 6 Tablespoons unsalted butter
1/2 cup cake flour (scooped and leveled) turned into a sifter

Directions:

For the cake:
1. Preheat oven to 350°F (175°C).

2. Butter and flour the cake pan. Set the chocolate and rum or coffee in a small pan, cover, and place (off heat) in a larger pan of almost simmering water; let melt while you proceed with the recipe. Measure out the rest of the ingredients. Cream the butter and sugar together for several minutes until they form a pale yellow, fluffy mixture.

3. Beat in the egg yolks until well blended.

4. Beat the egg whites and salt in a separate bowl until soft peaks are formed; sprinkle on the sugar and beat until stiff peaks are formed.

5. With a rubber spatula, blend the melted chocolate into the butter and sugar mixture, then stir in almonds, and almond extract. Immediately stir one fourth of the beaten egg whites to lighten the batter. Delicately fold in a third of the remaining whites and when partially blended, sift on one third of the flour and continue folding. Alternate rapidly with more egg whites and more flour until all egg whites and flour are incorporated.

6. 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. Cake is done when it has puffed, and 2-1/2 to 3 inches around the circumference are set so that a needle plunged into that area comes out clean; the center should move slightly if the pan is shaken, and a needle comes out oily.

7. Allow cake to cool in the pan for 10 minutes. Run knife around the edge of the pan, 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.

For the Icing:
1. Place the chocolate and rum or coffee in the small pan, cover, and set in the larger pan of almost simmering water. Remove pans from heat and let chocolate melt for 5 minutes or so, until perfectly smooth. Lift chocolate pan out of the hot water, and beat in the butter a tablespoon at a time. Then beat over the ice and water until chocolate mixture has cooled to spreading consistency. At once spread it over your cake with spatula or knife, and press a design of almonds over the icing.

Reprinted from Mastering the Art of French Cooking
Julia Child