In preparation for International Education Week (November 16-20), International Programs will be featuring a favorite international food or recipe from students, faculty, and staff from Indiana University South Bend.
In celebration of this project, we are excited and honored to present our first recipe that comes to us from IU South Bend Chancellor, Terry Allison:
A favorite recipe of mine is a French chocolate cake – Gateau au chocolat l’éminence brune. I learned the recipe from Julia Child.
An adaptation of the recipe is published by the New York Times. This version is not so clear about how to mix the ingredients at the end, however.
So, here’s what you do: You have the chocolate batter, the beaten egg whites, and the cornstarch. First you take ¼ of the egg whites and mix them in quickly with the chocolate batter to lighten it. Then, you add about 1/3 of the cornstarch, and quickly mix it in. Add another ¼ of the egg white mixture and repeat until you’ve folded in all the egg white and starch. This has to be done quickly, because your goal is that the egg whites don’t deflate too much and the more you mix, the more you’ll lose the fluffiness. Also, don’t be surprised when the cake comes out of the oven and deflates. This is a rich, dense cake so it doesn’t have a lot of air in it at the end.
I love this recipe because it tastes like the essence of chocolate. It has the bitter as well as the sweet. Some friends just made it for me for my birthday and it was absolutely delicious. Also, there’s a short opera about making this recipe! That adds to the mystique of the recipe.
Finally, I lived in Paris two different times, a year each time. Making a classic French recipe reminds me of my longest stays abroad.
Special thanks to Chancellor Allison for participating in our International Recipe project and kicking us off to a great start!
Blog post by International Programs intern Sara Arnett.