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Reine de Saba (Queen of Sheba Cake)

Cake Ingredients:
  • 12 TBSP butter, more for pan
  • 6 ounces bittersweet chocolate chopped into small pieces
  • 1 tsp almond extract
  • 2 TBSP strong coffee
  • 4 large eggs, separated
  • 1/8 tsp salt
  • 1 c sugar
  • 1 3/4 c finely ground almonds
Glaze Ingredients:
  • 2 TBSP Sugar
  • 1 TBSP Corn syrup
  • 4 ounces bittersweet chocolate, chopped into pieces
  • 1 TBSP butter
Directions:
  1. Preheat the oven to 325 degrees.  Butter the bottom and sides of a 9'' springform pan.
  2. Bring one inch of water to boil in a small pan and reduce the water to simmer. 
  3. In a bowl, combine the 12 TBSP butter, chocolate, almond extract, and coffee
  4. Place the bowl over the pan and allow mixture to melt stirring frequently
  5. With an electric mixer on high, whisk egg whites and salt until soft peaks forms
  6. Slowly add 1/2 c sugar and continue whisking for about 2 minutes
  7. In a separate bowl, whisk together the egg yolks and remaining 1/2 c sugar.  Fold in the melted chocolate mixture.
  8. Add almonds and mix well
  9. Whisk in a quarter of the egg whites and using a rubber spatula, gently fold in the rest of the egg whites keeping the batter airy
  10. Pour the batter into the pan and bake for 30-40 minutes or until center is a bit gooey
  11. Cool cake on wire rack for 20 minutes
  12. Meanwhile, in a small bowl, combine the 2 TBSP sugar, corn syrup, and 1/4 c water.
  13. Bring to a boil and then remove from heat
  14. Add chocolate and allow to melt for about 3 minutes
  15. Whisk 1 TBSP butter into the icing and pour over cake
  16. Using a spatula, spread the icing to the edges of the cake and allow to cool before slicing
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