Saturday, April 16, 2011

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.

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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.

001
Butter and flour 8 inch cake pan

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Place chocolate and rum in small pan and cover.

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Place pan in a larger pan of simmering water off of heat and let melt.

Cream butter and sugar for several minutes.

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Beat in the egg yolks

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Beat egg whites and salt in separate bowl.

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I had to do this twice the first time was a bust.
But, I finally did it. YAY ME!

007
Sprinkle on (second amount) sugar.

Then blend chocolate into butter and sugar mixture.

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Add pulverized almonds and almond extract.

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Add egg white mixture

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Add flour

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Place in cake pan

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Bake for 25 minutes

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ICING

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

Let chocolate melt off of heat

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Beat in butter 1 tablespoon at a time

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Beat over ice until cooled to spreading consistency

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Spread on cooled cake and decorate with more pulverized almonds

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Bon Appétit

D

Shared on...



Hearth and Soul Hop at the Hearth and Soul Hop Hub


9 comments:

  1. I love you, too, Dianna! Thanks so much for coming over for my birthday! :D

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  2. You did an awesome job. I am so impressed. Keep up the good cooking!
    Love you,
    Sue aka mommy

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  3. Your friend must be very special, because your gift is very special. This is a beautiful cake. I am your newest follower, come over and have tea with me at Miz Helen's Country Cottage. Thanks for sharing and have a special week!

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  4. Wow! How good are you to make this fab cake and how lucky is your friend! Saw this on FTLOB and just had to visit...so glad I did!

    Thanks for sharing!

    Patty

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  5. These are really good. love this awesome chocolate cake, nice treat to your friend. Thanks for sharing with Hearth and soul blog hop.

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  6. This looks amazing and would be perfect for my Foodie Friday linky party - stop by this week and link up!

    If you have a sec, feel free to pop over now to enter my GIVEAWAY!

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  7. This looks EVEN more amazing on my linky list! :)Thanks for linking up to Foodie Friday.

    ReplyDelete

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