Reine De Saba

Title: REINE DE SABA

Categories: Cakes, Chocolate

Yield: 6 servings

4 oz Semisweet chocolate

4 oz Slivered almonds

2/3 c Confectioners sugar - PLUS

-tablespoons

1/2 c Cake flour

3 Eggs

1 Stick butter

1/2 ts Almond extract

CHOCOLATE GLAZE*

3 oz Semisweet chocolate

2 oz Butter

Slivered almonds for garnish

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

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

*DIRECTIONS*

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

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

days.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

point up to a day ahead.

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

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

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

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

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

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

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

1987. --