Another gem I found from sorting recipes – I made this cake for a chocolate lover’s birthday. Bon Appetit ran a Julia Child special a few months back, undoubtedly inspired by the debut of the Julie&Julia movie; the Reine de Saba (Queen of Sheba) cake jumped out at me immediately. It was mildly time intensive, but worth it! I found the cake to be velvety soft, and chocolate-y without being too rich or over the top. Ground almonds and a touch of rum give it some unique flair.
Slightly under baking this chocolate and almond cake ensures its creamy texture.
Cake
4 ounces semi sweet chocolate, chopped
2 tablespoons rum (I used Meyers Dark)
1/2 cup unsalted butter, room temperature
2/3 cup plus 1 tablespoon sugar
3 large eggs, separated
large pinch of salt
1/3 cup finely ground almonds
1/4 teaspoon almond extract
3/4 cup sifted cake flour
Position rack in center of oven and preheat to 350. Butter and flour an 8-inch diameter cake pan with 2 inch high sides. Combine chopped chocolate and rum in medium metal bowl. Set bowl over medium saucepan of simmering water. Stir until chocolate is melted and smooth. Remove bowl from over water. Cool melted chocolate, stirring occasionally.
Using electric mixer, beat butter and 2/3 cup sugar in large bowl until fluffy and pale. Add egg yolks and beat until blended.
Using clean dry beaters, beat egg whites and pinch of salt in medium bowl until soft peaks form. Add 1 tablespoon sugar and beat until stiff but not dry.
Fold chocolate mixture, then almonds and almond extract into yolk mixture. Fold in 1/4 of the whites to lighten batter. Fold in 1/3 of remaining whites. Sift 1/3 of flour over and fold in. Fold in remaining whites alternately with flour in 2 more additions each. Transfer batter to prepared pan. Push some batter 3/4 inch up sides of pan with rubber spatula (batter will slip down).
Bake cake until puffed and gently set in center and tester inserted into center comes out with a few moist crumbs attached, about 25 minutes. Cool cake in pan 10 minutes. Cut around pan sides and carefully turn cake out onto rack. Cool completely, about 2 hours.
Chocolate Butter Icing
1 ounce semi sweet chocolate, chopped
1 tablespoon rum
3 tablespoons unsalted butter, room temperature
Combine chocolate and rum in small metal bowl. Set bowl over small saucepan of simmering water and stir until melted and smooth. Remove bowl from over water. Using wooden spoon, beat in butter, 1 tablespoon at a time, until icing is smooth. Place bowl over medium bowl filled with ice water. Continue to beat until icing is cool and thickened to spreading consistency.
Place cake on platter. Scrape icing onto top center. Using small spatula, spread icing evenly and thinly over top and sides of cake. Can be made 1 day ahead; cover with cake dome and store at room temperature.
I food-processed extra almonds and sprinkled them over the cake for a little visual excitement and crunch.
Test-Kitchen Tip: slightly pushing the cake batter up the sides of the pan before baking (even though the batter will slip down again) can help ensure that the cake will stay level and bake more evenly.
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