Reine De Saba 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:

• Preheat ovent to 160°C.
• Butter an 18cm springform tin and line with baking paper.
• Place chocolate, coffee and brandy in a bowl over simmering water and melt chocolate. Once melted stir together adding the chopped softened butter. Add almond meal and stir well.
• Remove bowl from the heat.
• Lightly beat the egg yolks and stir into the chocolate mixture.
• Beat the egg whites to soft peak. Lighten chocolate mixture with a spoon of the egg whites, then fold in the remaining egg whites.
• Pour into prepared tin.
• Bake for 40-45 minutes until the cake is firm at the edges and slightly soft in the centre.
• Cool completely in the tin before sliding onto serving plate.
• Dust with the icing sugar.

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.