Reine De Saba (Queen of Sheba)

Chocolate and Almond Cake

My version – inspired by the “Hand of the Master”

Cake:

• ½ cup all-purpose flour

• ½ tsp cinnamon

• ¼ tsp chili powder

• 4 ounces dark chocolate, melted and cooled

• 1 Tbsp instant espresso dissolved in 1 Tbsp hot water

• 3 eggs, separated

• ¼ tsp cream of tartar

• ¼ tsp fine sea salt

• 4 ounces (1 stick) unsalted butter, room temperature

• 2/3 cup granulated sugar (plus 2 Tbsp for the egg whites)

• 1/3 cup almond flour (I use Bob’s Red Mill)

• Sliced almonds for decoration

Glaçage au Chocolat (Chocolate-butter icing)

• 3 ounces dark chocolate

• 1 Tbsp instant espresso dissolved in 1 Tbsp hot water

• 4 ounces (1 stick) unsalted butter, room temperature

1)     Sift together the all-purpose flour, cinnamon and chili powder. Set aside.

2)     Using a double boiler (or a bowl sitting over a pan of barely simmering water), melt the dark chocolate and the hydrated espresso powder until smooth. Set aside to cool slightly.

3)     Butter an 8” round cake pan and line the bottom with parchment paper. Butter the paper and dust the pan lightly with flour. Preheat your oven to 350 degrees.

4)     In a standing mixer using the whisk, beat the egg whites until frothy.  Add the cream of tartar and salt. Beat until doubled in size. Slowly add in the 2 Tbsp of sugar and continue beating until tripled in size and glossy. Using a spatula, remove the whipped whites to another bowl and set aside.

5)     Again in the standing mixer, cream the butter and the 2/3 cup granulated sugar. Add the yolks, stir to combine, and then add the melted chocolate. Finally mix in the almond flour.

6)     Remove the bowl from the mixer and fold in: 1/3 of the egg whites. ½ of the flour mixture, 1/3 of the whites, the remaining flour and then the remaining whites.

7)     Turn the batter into the prepared pan and smooth the top with a spatula.  Bake for 25 minutes until the sides are set and the middle still appears a bit soft.  Remove from the oven and let cool completely before frosting.

8)     For the icing: Using a double boiler (or a bowl sitting over a pan of barely simmering water), melt the dark chocolate and the hydrated espresso powder until smooth. Remove from the heat and whisk in the butter, one Tbsp at a time, until smooth, glossy and spreadable. Cover the cake with the icing and decorate with almond slices. This is your chance to be creative!

9)     Serve with lightly sweetened whipped cream or the best vanilla ice cream you can find.