Potiron's other woman Liz, recently celebrated a birthday. She certainly deserved a royal cake, and knowing she has a predilection for chocolate, this was an easy choice. Potiron got to lick all the utensils and bowl of course!!
Julia Child said this was the first cake she made in France and remained her favorite. It is my favorite chocolate cake too! Soft succulent center with an intense chocolate almond taste. Simple and elegant. Bring on the champagne!
Gateau Reine de Saba
150 grammes chocolate,best available
150 grammes butter
150 grammes sugar
40 grammes flour, cake flour if US
50 grammes ground almonds
3 eggs room temperature, almond extract and dark rum , pinch of salt and cream of tartare
Melt chocolate over hot, not boiling water till fluid and creamy. Keep warm. Cream 100 grammes sugar with the butter till fluffy. Grind almonds with 25 grammes sugar, or mix sugar into already ground almonds. Separate yolks from egg whites. Beat the 3 egg whites with a pinch of salt and cream of tartare into soft mounds, then add 25 grammes sugar while beating till egg whites hold strong peaks. Set aside. Add room temperature yolks one at a time to butter sugar mixture beating after each addition. Add about 1 and 1/2 teaspoon of almond extract and 2 tablespoons of dark rum to egg butter sugar mixture. Add melted chocolate, stir and add ground almonds. Stir a 1/4 of egg whites into mixture to lighten it, and then fold in gently the rest of the egg whites with gradual sprinkles of the flour. Do not over mix or you could deflate the egg whites. Bake in a buttered, floured cake pan of 8 inches or 24 centimeters in an 165 C or 325F oven for barely 20 minutes. the center should stick to a toothpick inserted. Let cool 15 minutes, then unmold. cool completely. Glaze with 100 grammes melted chocolate, that you beat 6 tablespoons of butter into, along with 1 or 2 tablespoons cognac or rum. Cool glaze until it thickens to spreading consistency. Will translate if requested to us measurements.
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