ScarlettGâteau Reine de Saba (Queen of Sheba Cake)
June 23rd 2006 03:38
Gâteau Reine de Saba (Queen of Sheba Cake)
About Gâteau Reine de Saba
This rich chocolate and almond cake is so moist it needs no filling. It is wonderful for entertaining as it can be made in advance and stored, well wrapped, in the fridge for up to three day.
INGREDIENTS
Serves 8-10
100 gm whole blanched almonds, lightly toasted
120gm caster sugar
40 gm / ¼ cup plain flour
120 gm / ½ cup unsalted butter, softened
150 gm plain chocolate, melted
3 eggs, separated
30 ml / 2 tablespoons almond liqueur (optional)
For the chocolate glaze
175 ml / ¾ cup whipping cream
225 gm plain chocolate, chopped
30 gm / 2 tablespoons unsalted butter
30 gm / 2 tablespoons almond liqueur (optional)
chopped toasted almonds, to decorate
1. Preheat the oven to 180 degrees Celsius. Lightly butter a 20-23cm/8-9in springform tin or deep loose-based cake tin. Line the base with non-stick baking paper and dust the tin lightly with flour.
3. In a medium bowl, beat the butter with an electric mixer until creamy, then add half of the remaining sugar and beat for about 1-2 minutes until very light t and creamy. Gradually beat in the melted chocolate until well blended, then add the egg yolks one at a time, beating well after each addition, and beat in the liqueur, if using.
4. In another bowl, beat the egg whites until soft peaks form. Add the remaining sugar and beat until the whites are stiff and glossy, but not dry. Fold a quarter of the whites into the chocolate mixture to lighten it, then alternately fold in the almond mixture and the remaining whites in three batches. Spoon the mixture into the prepared tin and spread evenly. Tap the tin gently to release any air bubbles.
5. Bake for 30-35 minutes until the edges are puffed but the centre is still soft and wobbly (a skewer inserted about 5cm/2in from the edge should come out clean). Transfer the cake in its tin to a wire rack to cool for about 15 minutes, then remove the sides of the cake tin and leave to cool completely. Invert the cake on to a 20cm/8in cake board and remove the base of the tin and the paper.
6. To make the chocolate glaze, bring the cream to the boil in a saucepan. Remove from the heat and add the chocolate. Stir gently until the chocolate has melted and is smooth, then beat in the butter and liqueur, if using. Cool for about 20-30 minutes until slightly thickened, stirring occasionally.
7. Place the cake on a wire rack over a baking sheet and pour over the warm chocolate glaze to cover the top completely. Using a palette knife, smooth the glaze around the sides of the cake. Spoon a little of the glaze into a piping bag fitted with a writing nozzle and use to write the name, if you like. Leave to stand for 5 minutes to set slightly, then carefully press the nuts on to the sides of the cake. Using two long palette knives transfer the cake to a serving plate and chill until ready to serve.
**From “Classic French Recipe for Special Occasions”**
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