Although we love being in Paris this summer and are taking advantage of the city’s many attractions, we were delighted when a young French friend called with an invita-
tion to stay overnight in the countryside at his grandmother’s house in France’s eastern Jura region.
Our host, a passionate cook, proposed that once there, we should assemble a picnic lunch to enjoy in the fields around his family’s home.
I love picnics, and the thought of planning one in the French countryside was irresistible. When I asked what I could bring, Jacques suggested dessert. Even though it would have been easy to buy a tart or a gateau at a patisserie, I wanted to make the confection myself, so I created something special that travels well.
It was cake squares made with a chocolate batter flavored with ground almonds and amaretto. Poured into a square baking pan, the mixture is then put into the oven for about 35 minutes. When cooled, the cake is frosted with a rich chocolate icing and sprinkled with toasted almonds, then cut into squares.
The squares can be transferred to a plastic container with a lid and easily transported to a picnic site. I also packed a pint of raspberries to serve with the cake.
The word “picnic” is derived from two French words, “piquer” (to pick) and “nique” (a trifle). The word first came into use in France in the 17th century, but at that time, it was used to describe a potluck meal. Not until almost 200 years later did “picnic” come to signify an outdoor meal.
Casual and relaxing, picnics are among summer’s great treats. They offer us a way to entertain without stress. There is no house to clean, no dishes need to be washed (paper plates and plastic utensils are the norm) and no dress code is required.
All you need are a few friends, good food, an open space outdoors and plenty of time to relax. If you take along some of these luscious chocolate cake squares, you’ll probably want to linger even longer over your alfresco meal.
Chocolate-amaretto cake squares
CAKE:
3/4 cup sliced almonds, toasted (see note)
12 tablespoons (1½ sticks) unsalted butter at room temperature, plus extra for greasing pan, divided
3 ounces unsweetened chocolate
1 cup plus 2 tablespoons sugar
3 large eggs
3/4 cup flour, plus extra for dusting pan
6 tablespoons amaretto
FROSTING:
6 ounces semisweet chocolate, broken into small chunks
6 tablespoons heavy or whipping cream
½ cup sliced almonds, toasted (see note)
Raspberries for garnish, optional
Mint sprigs for garnish, optional
Butter and flour an 8-inch-square baking pan. For the cake, process 3/4 cup toasted almonds in a food processor or blender until finely ground. Set aside. Melt 6 tablespoons butter and the unsweetened chocolate in a heatproof bowl set over (but not touching) a pot of simmering water. Stir until the mixture is smooth and shiny, 3 to 4 minutes. Set aside.
Place remaining butter and the sugar in the bowl of an electric mixer, and beat on medium speed until the mixture is light and fluffy, about 3 minutes. Then add eggs and continue to beat, 2 to 3 minutes more.
Reduce speed and add melted-chocolate mixture, 3/4 cup flour, amaretto and ground almonds. Mix only until all ingredients are well-incorporated.
Pour batter into prepared pan; smooth it with a spatula. Bake on center rack of preheated 350-degree oven until a toothpick inserted in the center comes out clean, about 35 minutes. Remove cake from oven; cool to room temperature.
While cake is cooling, prepare frosting. Combine chocolate and cream in a heavy medium saucepan set over low heat, and stir until mixture is smooth and shiny, 3 to 4 minutes. Remove pan from heat and cool slightly.
Spread frosting on top of cake, and sprinkle with ½ cup toasted almonds. Cool to room temperature. Cut into 9 large squares or 16 smaller ones. Serve cake squares with fresh raspberries and garnish with mint sprigs, if desired. Makes 9 large or 16 smaller squares.
Note: Toast almonds for both the cake and the topping before beginning the recipe. To toast almonds, preheat the oven to 350 degrees. Spread almonds on a rimmed baking sheet and bake on center shelf of oven until golden, 8 to 10 minutes. Watch carefully and stir once or twice.
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