Reine De Saba

Sometimes you just have to take life one day at a time. I'm reading this book about giving thanks for everyday things like dew drops and bubbles. So, I've started a journal to record these things in my own life.

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.

Ingredients:

Reine de saba (pg 677 -679 MtAoFC vol 1)

1. 4 ounces semi-sweet chocolate


2. 1/4 lb butter


3. 2/3 cup granulated sugar


4. 3 egg yolks


5. 3 egg whites


6. Pinch of Salt


7. 1 tablespoon granulated sugar


8. 1/3 cup pulverized almonds


9. 1/4 teaspoon almond extract


10. 1/2 cup cake flour

Clacage au Chocolat (pg 684 MtAoFC vol 1)

1. 2 ounces semi-sweet chocolate


2. 2 tablespoons rum


3. 5 to 6 tablespoons unsalted butter

Here goes nothin'

CAKE

Preheat oven to 350 degrees

Pulverize Almonds.

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

Add flour

Place in cake pan

Bake for 25 minutes

ICING

Place chocolate and rum in small pan and set over larger pan of simmering water.

Let chocolate melt off of heat

Beat in butter 1 tablespoon at a time

Beat over ice until cooled to spreading consistency

Spread on cooled cake and decorate with more pulverized almonds

Bon Appétit

D

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