Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.02

  2. Title: REINE DE SABA

  3. Categories: Cakes, Chocolate

  4. Yield: 6 servings

  5. 4 oz Semisweet chocolate

  6. 4 oz Slivered almonds

  7. 2/3 c Confectioners sugar - PLUS

  8. -tablespoons

  9. 1/2 c Cake flour

  10. 3 Eggs

  11. 1 Stick butter

  12. 1/2 ts Almond extract


  14. 3 oz Semisweet chocolate

  15. 2 oz Butter

  16. Slivered almonds for garnish

  17. Calories per serving: Number of Servings: 6 Fat grams per

  18. serving: Approx. Cook Time: Cholesterol per serving: Marks:


  20. *For the nicest looking shiny glaze, serve this cake on the day it is

  21. completed. The cake remains moist and delicious, however, for several

  22. days.

  23. 325F. Butter and flour an 8-inch square or 10-inch round cake pan. Cut the

  24. 4 ounces of chocolate into small pieces and melt in the top of a double boiler set over hot water, stirring frequently.

  25. Remove pan from hot water and cool slightly. In a food processor, nut

  26. grinder or blender, grind the 4 ounces of almonds to a powder. If you use a

  27. processor or blender, put 2 tablespoons of the sugar in the machine along

  28. with the nuts. Put ground nuts through a sieve to get rid of any remaining

  29. chunks. Toss the powdered almond mixture with the flour. Separate the

  30. eggs. Beat together the butter and 1/3 cup of the remaining sugar until

  31. creamy and light. Add the melted chocolate and the extract. Add the egg

  32. yolks, one at a time, beating thoroughly after each addition. Beat the

  33. whites to stiff peaks, add the remaining sugar, and beat until glossy. Fold

  34. in nut mixture. Gently followed egg white mixture into chocolate just

  35. until incorporated. Pour the batter into the prepared pan. Bake in a

  36. preheated oven until a toothpick inserted in the center of the cake comes

  37. 30 minutes. Cool in the pan for about 10 minutes.

  38. Divide into individual servings if desired. Recipe can be made to this

  39. point up to a day ahead.

  40. CHOCOLATE GLAZE: Heat the chocolate and butter in the top of a double

  41. boiler set over hot water, stirring frequently, until just melted. Remove

  42. from hot water. Cool the chocolate glaze just until it thickens. It should

  43. remain pourable. Glaze whole cake or individual servings on a rack set over

  44. a pan to catch drippings. Garnish with almonds if desired.

  45. Serve at room temperature or refrigerate for up to 4 days.

  46. 6. Recipe from Cook's Magazine, September/October,

  47. 1987. --


Send feedback