Lorenza Avila

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Lorenza Avila

Queen of Sheba Cake

Name: Queen of Sheba Cake
Prep time: 120 min
Cook time: 120 min
Yield: 12
Cuisine: Francesa
Ingredients: 220 grams bittersweet chocolate, in pieces; 2 tablespoons cocoa; 1 1/2 bars butter, of 90 grams each; 4 tablespoons brandy, or rum; 1/8 teaspoons almond extract; 1/8 teaspoons salt; 3/4 cups almond, peeled; 2 tablespoons flour; 5 eggs, separate yolks and whites; 3/4 cups sugar; 1 pinch cream of tartar; 180 grams bittersweet chocolate, for the glaze; 1 bar butter, for the glaze; 1 tablespoon Corn syrup, for the glaze

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This Queen of Sheba Cake is a classic French that was unveiled in the book of the famous chef Julia Child. The chocolate cake has almonds and is decorated with a chocolate glaze.

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Ingredients

12 portions

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Preparation

The almonds are ground with the flour in a food processor until it is like powder.

The oven is preheated to 200 centigrade (390 F).

Melt chocolate and butter in a bain-marie, or microwave for 2 minutes. (Note: if it is put in the microwave it should be stirred every 30 seconds to avoid burning). Brandy and almond extract are added.

Beat the yolks with 1/2 cup of sugar at the end of the ribbon. Add the warm chocolate, the sifted cocoa, the flour and stir well.

In the blender stir the whites with the cream of tartar, the pinch of salt and the rest of the sugar (1/4 cup) to the point of nougat.

Add 1/4 of the egg whites to the chocolate mixture and stir with enveloping movements. Then the rest of the whites are added and incorporated.

It is emptied into the removable mold (previously greased and floured) and put in the oven for 30 minutes, or until a stick comes out with crumbs attached.

Let it cool on a rack, remove it from the mold and decorate with icing sugar or chocolate glaze with almonds sliced around.

For the chocolate glaze: melt 180 grams of semiamargo chocolate in the microwave, 1 stick of butter (90 gr) and 1 tablespoon of corn syrup. Cover the cake (at room temperature) with the glaze.

PRESENTATION

You can decorate the chocolate glaze cake with white chocolate and milk, forming waves and then creating a marbling effect. The secret to achieving a good effect is that the glaze remains very hot and liquid, as well as the chocolates.