Oh Julia, you do know best. You changed the world of home cooking forever and we are so grateful for it. No one will be able to impact the professional and domestic inspired way of cooking like she did. When I first purchased her very famous book I could barely contain my excitement every recipe is pure gold. We try to cook out of it as often as possible all the recipes we have made taste perfect. This cake was no exception. It was dense and moist, and the rum flavor just made it sing. The frosting, oh my goodness, the frosting. I could have ate a bowl of it, and for someone who does not like chocolate frosting at all this was a big deal. This frosting tastes like chocolate silk. My one word of advice for this cake is do not, by any means skimp on the quality of the chocolate you use. You will taste the difference and for utter and complete decadence use a high quality 55-65% cocoa chocolate bars or buttons.
Since I had not made this cake before I wanted to make a small sample to test it. To see what I may have to change in regards to temperature, technique, and flavor. Why would I question Julia Child? Well it was because I have never made an almost flour-less cake like this before so I was a little concerned, completely unwarranted as it turned out perfect of course. When the trial cake came out of the oven Frank would not stop eating and said “I want to smear this all over my face, it’s so good.” In the movie Julie and Julia they make this cake seem very decadent as Julie’s husband smears it all over his face moaning “it is so good”. We used to laugh at it and think how odd, and what a waste of cake. Now we completely agree with the reaction in the movie it is spot on. This is now his favorite chocolate cake, and it was hard for him to admit that after the Chocolate Ginger Cake.
The recipe was taken directly from the book. I didn’t make any variations or changes, so the recipe will not be posted. I highly recommend you pick up Mastering the Art of French Cooking: by Juila Child. This is a book that should be in every cook’s kitchen, even if you think you cannot cook. The way the recipes are written makes it so that just about anyone with any amount of skill in the kitchen can succeed at making french food and just might learn a few things in the process. Now that I say that I think that maybe I should send my sister-in-law a copy…