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French · Dessert
Reine de Saba
A shallow French chocolate, rum and almond cake raised only by whipped egg whites and pulled from the oven while the centre is still soft, then finished with a glossy chocolate-butter icing.
- YieldServes 8 · one 20 cm cake, 8 slices
- Hands-on55 min
- Total2 h 18 min
- Difficulty
Ingredients
Pan
- 2 gunsalted butter, softened
- 3 tbspall-purpose flour, for dusting
Chocolate
- 115 gsemisweet chocolate, broken into small pieces
- 30 mldark rum (or 1 tbsp instant coffee dissolved in 2 tbsp boiling water)
Batter
- 113 gunsalted butter, softened
- 135 ggranulated sugar
- 3large eggs, separated
- 0.2 tspcream of tartar
- 1 pinchsalt
- 25 ggranulated sugar, for the whites
- 70 gblanched almonds, finely ground
- ¼ tspalmond extract
- 75 gcake flour, sifted
Icing
- 85 gsemisweet chocolate, chopped
- 22 mldark rum or strong coffee
- 85 gunsalted butter, softened
- 25 gblanched or slivered almonds, for decoration
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