||Reine De Saba
4 oz Semisweet chocolate
4 oz Slivered almonds
2/3 c Confectioners sugar - PLUS 2
1/2 c Cake flour
1 Stick butter
1/2 ts Almond extract
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:
*For the nicest looking shiny glaze, serve this cake on the day it is
completed. The cake remains moist and delicious, however, for several
PREPARATION: Heat oven to 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
out almost clean, about 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.
Recipe from Cook's Magazine, September/October, 1987.