Today's project is a home made from scratch (I know, redundant) cake for my dear friend Steph's birthday extravaganza. I hope she knows I love her, because I simply hate whipping egg whites. They never work right for me! Also this is a perfect opportunity to knock out some MtAoFC recipes. I'll be using two for this recipe. I think that this will be the best one yet!
With out further adulation, I give you Reine de Saba aux Glacage au Chocolat. Or in English Chocolate and almond cake with chocolate-butter icing.
Reine de saba (pg 677 -679 MtAoFC vol 1)
- 4 ounces semi-sweet chocolate
- 1/4 lb butter
- 2/3 cup granulated sugar
- 3 egg yolks
- 3 egg whites
- Pinch of Salt
- 1 tablespoon granulated sugar
- 1/3 cup pulverized almonds
- 1/4 teaspoon almond extract
- 1/2 cup cake flour
Clacage au Chocolat (pg 684 MtAoFC vol 1)
- 2 ounces semi-sweet chocolate
- 2 tablespoons rum
- 5 to 6 tablespoons unsalted butter
Here goes nothin'
Preheat oven to 350 degrees
I used this lovely present from Alex's grandmother. It worked like a charm.
Butter and flour 8 inch cake pan
Place chocolate and rum in small pan and cover.
Place pan in a larger pan of simmering water off of heat and let melt.
Cream butter and sugar for several minutes.
Beat in the egg yolks
Beat egg whites and salt in separate bowl.
I had to do this twice the first time was a bust.
But, I finally did it. YAY ME!
Sprinkle on (second amount) sugar.
Then blend chocolate into butter and sugar mixture.
Add pulverized almonds and almond extract.
Add egg white mixture
Place in cake pan
Bake for 25 minutes