Julia's chocolate cake and more!

A round cake pan, 8 inches in diameter and 1½ inches deep
3½ ounces or squares of semisweet baking chocolate
2 tablespoons brewed coffee
A small saucepan set over almost simmering water
A wooden spoon
3½ tablespoons softened butter
A wire whip or electric beater
3 egg yolks
A 3-quart mixing bowl
½ cup granulated sugar
3 egg whites
Pinch of salt
1 tablespoon granulated sugar
A rubber spatula
2/3 cup sifted cake flour, returned to sifter
A cake rack

1. Preheat oven to 350F. Butter and flour the cake pan. Measure out the ingredients. Stir chocolate and coffee in the saucepan over almost simmering water until chocolate is melted and smooth. Off heat, beat in butter by spoonfuls to make a creamy mass. Let cool to tepid while proceeding with recipe.





2. Beat egg yolks in the mixing bowl, gradually adding sugar, until thick and pale yellow and forms a ribbon.


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





4. Fold tepid chocolate and butter into egg yolk mixture, then fold in one-fourth of the egg whites. When partially blended, sift on one-fourth of the flour and continue folding, alternating rapidly with more egg whites and more flour until all egg whites and flour are incorporated.



5. Immediately turn into prepared cake pan and run the batter up to the rim all around. Bake in the middle level of preheated oven for about 30 minutes. Cake will puff about ¼-inch above rim of pan and top will crack. It is done when a needle or straw, plunged into the center of the cake, comes out clean.







6. Remove cake from oven and cool in pan 5 minutes. Cake will sink slightly and top will wrinkle. Run a knife around inside of tin and reverse cake on rack. Allow to cool for about 2 hours; cut layer in half horizontally. It must be thoroughly cold if it is to be iced.




For the frosting, see Creme au Beurre, Menagere

A 2 1/2-quart mixing bowl
2 egg yolks
2/3 cup sifted powdered sugar
1 teaspoon instant coffee powder
6 ounces (1 1/2 sticks) softened butter
An electric beater

1. Rinse bowl in hot water, dry it, and place in it all ingredients listed. Beat at a moderate speed for about 5 minutes to obtain a smooth cream. Chill until cream is cold, but still malleable, then fill and ice your cake.

Use with Le Marquis (Chocolate Spongecake)

From Julia Child's Mastering the Art of French Cooking.

2 cups thinly sliced onions
2 tablespoons olive oil
A small saucepan
1 1/2 pounds tomatoes, peeled, seeded and juiced (4 or 5 tomatoes, 2 1/4 cups pulp)
1/4 teaspoon salt
6 anchovies, packed in oil, drained
2 garlic cloves, mashed
1/4 teaspoon basil
1/4 teaspoon thyme
1/8 teaspoon pepper
2 tablespoons olive oil (you can use the oil fro the can of anchovies)
An oiled baking dish, 10 inches diameter, 2 inches deep
2 pounds “boiling” potatoes, sliced 1/8 inch thick (6 to 7 cups)
1/4 cup granted Parmigiano Reggiano cheese or Swiss cheese
1 teaspoon olive oil
Aluminum foil, if necessary

1. Preheat oven to 400F.
2. Cook onions and olive oil slowly together in the saucepan until onions are tender by not browned. Cut the tomato pulp into strips 3/8 inch wide. Fold tomatoes and salt into onions. Set aside.
3. In a small mixing bowl, mash anchovies into a paste with garlic, herbs, pepper and oil.
4. Spread one quarter of tomatoes and onions in baking dish. Over them arrange half the potato slices, then half the anchovy mixture then half the remaining tomatoes and onions. Spread over this the rest of the potatoes and the anchovy mixture; top with the last of the tomatoes and onions. Spread on cheese and sprinkle with olive oil.
5. Place in middle level of oven and bake about 40 minutes, or until potatoes are tender and have absorbed all the juice from the tomatoes. If the top browns too much during cooking, cover very loosely with a sheet of foil. Serves 6.

Recipe reprinted with permission from Julia Child, Louisette Bertholle and Simone Beck’s Mastering the Art of French Cooking, Volume One (Alfred A. Knopf, 1970).

1 (10-inch) pie shell placed on a baking sheet
A wire whip or electric beater
A 3- to 4-quart stainless steel bowl
1/2 cup granulated sugar
4 egg yolks
Grated rind of 1 lemon
3 tablespoons lemon juice
A pan of not-quite-simmering water
A wooden spoon
4 egg whites
A pinch of salt
1/4 cup granulated sugar
Powdered sugar in shaker

1. Bake pie shell until it barely colors.
2. Preheat oven to 325F.
3. Gradually beat sugar into egg yolks and continue beating until mixture is thick, pale yellow and falls back on itself forming a slowly dissolving ribbon. Beat in rind and juice. Set bowl over not-quite-simmering water and stir with wooden spoon until mixture is too hot for your finger and thickens enough to coat the spoon lightly. Be careful not to overheat it and scramble the egg yolks
4. Beat egg whites and salt until soft peaks are formed. Sprinkle on sugar and continue beating until stiff peaks are formed. Fold egg whites delicately into warm lemon mixture. Turn into tart shell.
5. Bake about 30 minutes in middle level of oven. When tart has begun to puff and color, sprinkle with powdered sugar. It is done when top is lightly brown and a needle or knife plunged into the center comes out clean. If you cannot serve it immediately, leave in turned-off oven with door ajar. It will sink slightly as it cools. May be served hot, warm or cold, but we think it is best hot. Serves 8.

A 3- to 4-quart saucepan
1 pound potatoes, peeled and sliced or diced (3 to 4 cups)
1 pound leeks, thinly sliced, including the tender green (about 3 cups)
2 quarts water
1 tablespoon salt
4 to 6 tablespoons whipping cream or 2 to 3 tablespoons softened butter
2 to 3 tablespoons minced parsley or chives

1. Simmer potatoes and leeks in water and salt, partially covered, until tender, 40 to 50 minutes.
2. Mash vegetables in the soup with a fork or pass soup through a food mill. Correct seasonings. Set aside uncovered until just before serving, then reheat to a simmer.
3. Remove from heat and stir in cream or butter by spoonfuls. Pour into a tureen or soup cups and decorate with herbs. Serves 6 to 8.

Note: For Vichyssoise, stir in 1/2 to 1 cup whipping cream (instead of 4 to 6 tablespoons) and season with salt and white pepper. Chill. Serve in chilled soup cups with minced chives.


Recipe reprinted with permission from Julia Child, Louisette Bertholle and Simone Beck’s Mastering the Art of French Cooking, Volume One (Alfred A. Knopf, 1970).