Remake: Julia Child's Chocolate Almond Cake

• 4 oz. semi sweet chocolate, chopped
• 3 eggs, separated
• 1/2 c. butter, softened
• 2/3 c. sugar + 1 Tbsp.
• 1/3 c. ground almonds
• 1/4 tsp. vanilla
• 1/2 c. gluten free flour blend

French Chocolate Buttercream

• 2 oz. dark or semi sweet chocolate, chopped
• 1 tsp. instant coffee + 1 tsp. water
• 1 Tbsp. milk
• 1 Tbsp. dark cocoa powder
• 6 Tbsp. butter, chopped
• 1/3 c. sliced almonds

• Preheat the oven to 350 degrees.
• Melt the chocolate by microwaving for 20-second increments. Stir well until chocolate is melted and smooth.
• In a large mixing bowl, beat the egg whites, until stiff peaks form. After the egg whites are foamy, add 1 Tbsp. of sugar.
• In a separate large mixing bowl, beat the butter and 2/3 cup of sugar. Continue to beat until the mixture is fluffy and has lightened in color. Then, beat in the egg yolks. Next, beat in the vanilla, ground almonds, and melted chocolate.
• Carefully fold in the gluten free flour blend and the egg whites. Then, gently scoop the batter into an 8-in. round, greased cake pan. Bake for 25-28 minutes, until an inserted toothpick comes out clean. Allow to cool completely.
• ICING: Melt the chocolate by microwaving for 20-second increments. Stir well until chocolate is melted and smooth. Scrape melted chocolate into a large mixing bowl. In a small bowl, stir together the instant coffee and the water. Next, whisk in the coffee mixture, milk, and dark cocoa powder. Add the butter, one tablespoon at a time, whisking well after each addition. You may need to place mixing bowl into an ice bath to help the chocolate cool and the icing come together into a spreading consistency.
• Carefully remove the cake from the pan. If desired, place strips of parchment paper under the sides of the cake. These will be removed and create a prettier presentation. Then, spread the icing over the top and sides of the cake. Remove the parchment strips. Finally, garnish the edges with the sliced almonds.