{Queen of Sheba} – Reine de Saba Cake
  • 120g dark chocolate, chopped
  • 110g butter, softened
  • 130g white sugar
  • 2 tablespoons dark rum
  • 3 eggs, separated
  • 1 pinch salt
  • 50g almonds, peeled and roasted
  • 2 tablespoons sugar
  • 70g all-purpose flour
  • ½ teaspoon baking powder
Chocolate glaze:
  • 100ml heavy cream
  • 100g dark chocolate, chopped
  • 20g butter
  • 1 tablespoon dark rum
  • Sliced almonds to decorate
  1. Preheat your oven to 350F (180C).
  2. Pulse the almonds in a food processor until fine.
  3. Sift the flour with the baking powder.
  4. Line a round cake pan (18-20cm diameter) with baking paper and place aside.
  5. Melt the chocolate over a hot water bath or in the microwave and let it cool slightly.
  6. Mix the butter with sugar until creamy, at least 1 minute.
  7. Stir in the egg yolks, one at a time, then add the dark rum, followed by the melted and cooled chocolate.
  8. Fold in the ground almonds and sifted flour.
  9. Whip the egg whites with a pinch of salt until stiff. Add 2 tablespoons of sugar and mix until glossy and stiff.
  10. Gradually fold the meringue into the batter.
  11. Pour the batter into the prepared pan and bake in the oven for 30 minutes.
  12. When done, remove from the oven and let the cake cool in the pan. Carefully place the cake on a serving plate.
Chocolate glaze:
  1. Bring the cream to the boiling point in a small saucepan.
  2. Remove from heat and stir in the chopped chocolate. Mix until melted.
  3. Add the butter and rum and mix until smooth and shiny.
  4. Let the glaze cool completely.
  5. Spread the glaze over the top and sides of the cake with an offset spatula.
  6. Decorate the sides of the cake with sliced almonds.
Recipe by Pastry Workshop at https://pastry-workshop.com/queen-of-sheba-reine-de-saba-cake/