Reina De Saba Cake (A French Chocolate and Almond Cake)
Ingredients:
4 ounces semi-sweet chocolate, melted with 2 Tbsp. rum
4 ounces unsalted butter, softened
2/3 cup sugar
3 egg yolks
3 egg whites
Pinch of salt
1 Tbsp. sugar
1/3 cup almond flour
1/4 tsp. almond extract
1/2 cup cake flour
Instructions:
Preheat the oven to 350°F (180°C). Butter and flour an 8-inch cake pan that is at least 1 1/2 inches deep.
Melt the chocolate in a double boiler. Remove from heat and stir in the rum. Set aside to cool.
Cream the butter and 2/3 cup sugar until fluffy. Add the egg yolks one at a time, beating well after each addition.
In a separate bowl, beat the egg whites with a pinch of salt until they form soft peaks. Gradually add 1 Tbsp. of sugar and continue to whisk until stiff peaks form. This can be done by hand or with a hand mixer.
Combine the cooled, melted chocolate with the butter mixture. Gently fold in the almond flour, cake flour, and almond extract.
Fold the egg whites into the chocolate mixture, alternating with the dry ingredients to keep the mixture light and airy.
Pour the batter into the prepared cake pan.
Bake in the middle of the oven for about 25 minutes. The center should still jiggle slightly, and a toothpick inserted into the center should come out with oily crumbs.
Cool the cake in the pan for 10 minutes. Run a knife around the edge of the cake and invert it onto a plate. Allow it to cool completely before icing.
GLAÇAGE AU CHOCOLAT (Chocolate-Butter Icing):
2 ounces semi-sweet baking chocolate (2 squares)
2 Tbsp. rum or coffee
6 Tbsp. unsalted butter
Melt the chocolate in a double boiler. Remove from heat and stir in the rum or coffee. Set aside to cool slightly.
Whisk the melted chocolate over a bowl of ice water, adding 1 tablespoon of butter at a time. Continue whisking until the chocolate mixture has cooled to a spreading consistency.
Spread the icing over the cooled cake using a spatula. Optionally, press sliced almonds onto the sides of the cake for decoration.