Julia Childs Reine De Saba Queen Of Sheba Cake Recipes

Steps:

• Preheat oven to 350 degrees. Set the oven rack in lower middle level.
• In a saucepan over low heat, melt the chocolate in the rum or coffee. Set aside. In a mixing bowl, cut butter into.
• pieces and cream it. When soft and fluffy, add sugar and beat 1 minute. Beat in egg yolks until well blended.
• In another bowl, beat egg whites until foamy. Beat in cream of tartar and salt and continue beating until soft peaks are formed. Gradually beat in 2 tablespoons sugar and continue beating until stiff, shiny peaks are formed. Blend melted chocolate and coffee or rum into yolk mixture, then add almonds and almond extract.
• Stir a quarter of the egg whites into the chocolate using a rubber spatula. Scoop the rest of the whites over chocolate and, alternating with sprinkles of flour, rapidly and delicately fold in the egg whites. Turn batter into buttered and floured 8-by-1 1/2-inch round cake pan, tilting it in all directions up to the rim all around. Set in preheated oven. Bake 25 minutes.
• Cake is done when puffed to the top and a toothpick inserted 2 to 3 inches from edge comes out clean. The center should move slightly when the pan is gently shaken. Remove pan to a rack and let cool 15 minutes. Unmold onto rack. Let cool 2 hours before storing or icing.

Steps:

• Directions: 1. Preheat oven to 350 degrees. Set the oven rack in lower middle level. 2. In a saucepan over low heat, melt the chocolate in the rum or coffee. Set aside. In a mixing bowl, cut butter into pieces and cream it. 3. When soft and fluffy, add sugar and beat 1 minute. Beat in egg yolks until well blended. 4. In another bowl, beat egg whites until foamy. Beat in cream of tartar and salt and continue beating until soft peaks are formed. Gradually beat in 2 tablespoons sugar and continue beating until stiff, shiny peaks are formed. Blend melted chocolate and coffee or rum into yolk mixture, then add almonds and almond extract. 5. Stir a quarter of the egg whites into the chocolate using a rubber spatula. Scoop the rest of the whites over chocolate and, alternating with sprinkles of flour, rapidly and delicately fold in the egg whites. Turn batter into buttered and floured 8-by-1 1/2-inch round cake pan, tilting it in all directions up to the rim all around. Set in preheated oven. Bake 25 minutes. 6. Cake is done when puffed to the top and a toothpick inserted 2 to 3 inches from edge comes out clean. The center should move slightly when the pan is gently shaken. Remove pan to a rack and let cool 15 minutes. Unmold onto rack. Let cool 2 hours before storing or icing.

Steps:

• Heat oven to 325 degrees. Butter a 9-inch springform pan, and line the side wall with parchment paper. In a heavy-bottomed pan, combine 12 tablespoons butter, 6 ounces chopped chocolate, almond extract and coffee. Melt over low heat, then transfer to a bowl and allow to cool.
• With an electric mixer, whisk egg whites and salt until soft peaks form. Slowly add 1/2 cup sugar until thick and glossy. Set aside.
• In a separate bowl, whisk together egg yolks with remaining 1/2 cup sugar until thick. Fold in the melted chocolate mixture. Add ground almonds and mix well. Whisk in a dollop of egg whites to lighten mixture. Using a rubber spatula, gently fold in the rest of egg whites, keeping batter airy.
• Scrape batter into pan and bake until cake is dry on top and a bit gooey in center, 30 to 40 minutes. (After 30 minutes of baking, check center of cake with a tester or toothpick. If center seems very wet, continue baking.) Cool cake on a rack for 20 minutes, then remove side of pan. Allow to continue cooling. Top of cake may crack as it cools, but glaze will cover most cracking.
• In a small saucepan, combine 2 tablespoons sugar, the corn syrup and 1/4 cup water. Bring to a boil, then remove from heat. Add 4 ounces chopped chocolate, swirl pan to mix, and allow to stand until melted, about 3 minutes.
• Whisk 1 tablespoon butter into icing, then pour evenly over cake. Use a spatula to ease icing out to edges of cake. Allow icing to cool, and set before slicing.