Bon Appétit!

...As Julia Childs would say! What a fabulous woman and cook, and thank goodness for her brilliant mind (and others) so that I can now cook fabulous french foods here in America. Although have you ever opened her book, "Mastering the Art of French Cooking"? Wow. It is the most intense cookbook I have ever seen and owned! But after reading through it it all seems a piece of cake.

And speaking of...

One day boyfriend and I were watching Julie & Julia, and Julie made this wonderful looking chocolate cake. Boyfriend was so desperate for it, that I instantly jumped on the computer I did tons of research through the Internet (this was before I was the proud owner of the cookbook). I found it, bake it (all from scratch of course!), and it was the tastiest thing we ever ate. Thereafter it became boyfriends favorite cake. Well last week we got a hankering for it once again, and this time we had the actual Julia Childs recipe!! I was thrilled to finally make the real thing.

Reine De Saba.

Let me tell you it was better than we remembered! And the frosting! mmmmm!!! And of course once again it was all made from scratch, I wouldnt have it any other way, not in my house! Especially NOT with a Julia Childs recipe.

This is a must have cookbook for everyone who loves cooking, and who loves a little challenge. I urge all of you to go out and buy it, if not find this recipe and bake immediately! It is so worth it.

Reine De Saba

(Chocolate and Almond Cake)

by Julia Childs

Ingredients:

• Round cake pan 8” diameter, 1½” deep
• 4 oz semi-sweet chocolate, melted with 2 tbs rum or coffee
• ¼ lb. softened butter
• ⅔ cup granulated sugar
• 3 egg yolks and whites
• Pinch of salt
• 1 tbsp granulated sugar
• ⅓ pulverized almonds
• ¼ tsp almond extract
• ½ cup cake flour (i just used all-purpose)

1. Pre-heat oven to 350°. Butt and flour the cake pan. Set 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.  
2. 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 whiles and salt in a separate bowl until soft peaks form. Sprinkle on the sugar and beat until stiff peaks form.
5. With a rubber spatula, blend the melted chocolate into the butter and sugar mixture, then stir in the almonds, and almond extract. Immediately stir in 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 cake pan, pushing the batter up to its rim. Bake in middle level of oven for about 25 minutes. Cake is done when it has puffed, and 2½ to 3 inches around the circumference are set so that a needle comes out clean (the center sound move slightly if the pan is shaken.)

Chocolate Icing:

• 2 oz semi-sweet chocolate
• 2 tbsp rum or coffee
• 5-6 tbsp unsalted butter
• A bowl with a tray of ice cubes and water

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.
2. Lift chocolate pan out of the hot water, and beat in the butter a tbsp at a time.
3. The beat over ice and water until chocolate mixture has cooled to spreading consistency.
4. Spread over and press a design of almonds over the icing.