Julia Child - Un Par Un: Le Glorieux! 🌞

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Le Glorieux

[A Very Rich, Very Light Chocolate Cake]

This dark and delicious cousin of the Quatre Quarts is made with
cornstarch instead of flour, but again the secret of a full, light cake
lies in how rapidly and delicately you fold the starch and finally the
chocolate and butter into the egg mixture. Here we have suggested
a two-layer cake: the batter is divided and cooked in two pans; one
still-warm cake goes upon the other with chocolate filling in
between. You may frost the cake with more chocolate, with white
meringue icing, or, if it is a dessert, with whipped cream.
For two 4-cup pans or one 8-cup pan, serving 12 to 16

1) Preliminaries

7 ounces semisweet baking chocolate
2 ounces unsweetened baking chocolate
1/4 cup orange liqueur
The grated rind of 1 orange
2 four-cup cake pans (such as round ones 8
by 1 1/2 inches), bottom lined with waxed paper,
pans buttered and floured
2 sticks butter
5 Large eggs
1 cup sugar
1 tsp vanilla extract
An electric mixer and 3-to 4-quart bowl (be
sure mixer blades and bowl are clean and
dry)

Preheat oven to 350 degrees and
place rack in middle level. Break up
chocolate and melt with orange
liqueur and orange rind over hot
water (see directions); it must be
perfectly smooth and creamy. Cut the
butter into 1/4-inch slices and beat
piece by piece into the chocolate,
again making sure mixture is
perfectly smooth and creamy. (A
hand-held electric mixer is useful
here.) If consistency is too liquid—it
should be like a heavy mayonnaise—
beat over iced water. Set aside.

Beat the eggs and sugar for a moment
at low speed to blend, then increase
speed to high, add vanilla, and beat
several minutes (7 to 8 with a hand-
held machine) until mixture is pale,
fluffy, doubled in volume, and holds
in soft peaks.

1 cup (4 ounces) cornstarch measured
by scooping dry-measure cup into
starch and leveling off
A sieve or sifter set over waxed paper
The chocolate-butter mixture
A rubber spatula

Just as you are ready to blend the cornstarch
measured various batter elements together,
sift the cornstarch onto the paper, check on the
chocolate-butter to be sure it is a smooth, thick
cream, and give the eggs and sugar a few turns
of the waxed paper beater if they have lost
their body



2. The Cake Batter

At slow mixing speed, gradually sprinkle the cornstarch into the
egg mixture, taking 15 to 20 seconds to incorporate it but not
trying for a perfect blend; you must not deflate the beaten eggs.
Remove bowl from stand, if you have that kind of mixer. Fold a
large gob of egg mixture into chocolate-butter to lighten it. Then,
a large gob at a time, start folding chocolate-butter into eggs,
rapidly cutting down through batter and out to side with rubber
spatula, rotating bowl, and repeating movement 2 or 3 times.
When almost incorporated, add another gob, and continue until
all is used. Immediately turn the batter into the prepared pans.
Rapidly push batter up sides of pans all around, and bang lightly
on table to deflate possible bubble. Pans should be about 2/3
filled. Place at once in middle level of preheated oven, leaving at
least 2 inches of space between pans as well as walls and door
of oven.

3) Baking, filling, and frosting

Bake for 25 to 30 minutes. Cakes should remain slightly moist, in
the French manner, and are done when a skewer or toothpick
plunged into center comes out looking oily, with a few speckles of
chocolate clinging to it. Cake will usually rise 1/4 to 1/2 inch above
rim of pans. Cool for 10 minutes. Top of cakes will crack and flake
slightly, which is normal. Make the following filling while cakes are
cooling.

3) Baking, filling, and frosting

Bake for 25 to 30 minutes. Cakes should remain slightly moist, in
the French manner, and are done when a skewer or toothpick
plunged into center comes out looking oily, with a few speckles of
chocolate clinging to it. Cake will usually rise 1/4 to 1/2 inch above
rim of pans. Cool for 10 minutes. Top of cakes will crack and flake
slightly, which is normal. Make the following filling while cakes are
cooling.

the chocolate filling:

3 ounces semisweet baking chocolate
1/2 ounce unsweetened baking chocolate
3 Tb orange liqueur
4 to 5 Tb unsalted butter,
cut into 1/4-inch slices


Melt the chocolate in the liqueur over hot water.
When perfectly smooth and creamy, beat in the
butter piece by piece. If mixture is too soft for
easy spreading, beat over iced water until the
consistency of mayonnaise.

filling the cake:

A cake rack
A cookie sheet

When cakes have cooled for 10 minutes, run a
knife around edge of one to loosen it from the
pan and unmold onto cake rack. Peel off waxed
paper.

Spread top with filling. Immediately unmold
second cake onto one end of cookie sheet.
Line up cake on sheet exactly with cake on
rack, then slide the one upon the other. Peel
paper off top of second cake. If sides are
uneven, trim with a knife.

(*) AHEAD-OF-TIME NOTE:

If not to be iced or served immediately, cover airtight as
soon as cake is cool or it will dry out. Cake may be
frozen at this point; thaw for several hours at room
temperature.

4) Frosting and serving

WHIPPED CREAM.

To serve the cake as a dessert or with tea, spread
lightly whipped cream, sweetened and flavored with vanilla or
orange liqueur, around and over the cake (créme Chantilly, or the
Chantilly meringuée). Decorate with shaved or grated chocolate.

MERINGUE ICING. Or use the plain Italian meringue (hot
sugar syrup whipped into stiffly beaten egg whites), or the
meringue butter cream.

CHOCOLATE ICING. Or while the cake is still warm, spread
on the same chocolate and butter mixture that you used for the
filling.

Recipe from "Mastering The Art Of French Cooking Vol 2"
https://www.goodreads.com/book/show/132692.Mastering_the_Art_of_French_Cooking

Ahhh whipped cream!!

Going to fix myself some Kaffee mit schlag!
(coffee with whipped cream)
to sublimate!