Special Feature: Products Sally Recommends
Kate's Great Chocolate Fudge Cake
For a jelly roll pan about 11x17 inches
created by Julia Child, Julia Child and More Company
Note: This recipe was developed by Julia's chef Marian's daughter, Kate Morash, when she was only twelve years old, and makes a most superior brownie.
Butter and flour for baking pan 4 oz. unsalted butter
4 oz. unsweetened chocolate
4 oz. unsalted butter, cut into 8 pieces
2 cups sugar
3 large eggs
1 tsp. Pure vanilla extract
1/2 tsp. salt
1 cup all purpose flour
Equipment: a jelly roll pan and wax paper; a saucepan for melting chocolate and butter, and another saucepan in which to set the first; and electric mixer; a flour sifter and a cake rack.
Preheat oven to 350 degrees F. Butter the jelly roll pan (so the paper will stick to it), cut a sheet of wax paper to fit it with 2 inches of overhang at each end, and press into pan. Butter and flour the paper, knocking out excess flour. Measure out all your ingredients.
Set the first 4 oz. of butter and the chocolate in the melting pan, and place in the other pan with 2 to 3 inches of water; bring near to simmering and let the chocolate and butter melt together while you continue with the next step.
Cream second 4 oz. of butter with the sugar until light and fluffy. Beat the eggs one by one, and the vanilla and salt. Stir in the warm melted chocolate mixture, then gradually sift and fold in the flour. Spread the batter evenly into the pan, and bake at once in the middle level of preheated oven, setting timer for 25 minutes. Remove from oven and let cool in pan for 10 minutes. Then turn pan upside down over a cake rack and unmold the cake, gently pulling off the wax paper. Cool 10 minutes more. When cool, cut into 3x1.5 inch rectangles.