Reine De Saba means Queen of Sheba. Still trying to figure out the meaning behind the cake, but this is a chocolate and almond cake. The recipe called for either rum or brewed coffee, which I think are two very different flavors. I went with the rum. I served it to some friends we had over on Saturday night and they all enjoyed it.
Reine De Saba
4 oz semisweet chocolate chips
2 T rum
1/2 cup unsalted butter, room temp
2/3 cup plus 1 T sugar
3 large eggs, separated
Large pinch of salt
1/4 tsp almond extract
3/4 cup minus 1 1/2 T sifted flour (or 3/4 cup cake flour)
Position rack in center of oven and preheat to 350. Butter and flour 8-inch round cake pan with 2 inch high sides. Combine chocolate and rum and melt in microwave 20 seconds at a time stirring until melted and smooth. Cool chocolate, stirring occasionally.
Using electric mixer, beat butter and 2/3 cup sugar in large bowl until fluffy and pale. Add egg yolks and beat until blended.
Using clean dry beaters, beat egg whites and pinch of salt in medium bowl until soft peaks form. Add 1 T sugar and beat until stiff but not dry.
Fold chocolate mixture, then almond meal and almond extract into yolk mixture. Fold in 1/4 of whites to lighten batter. Fold in 1/3 of remaining whites. Sift 1/3 of flour over and fold in. Fold in remaining whites alternately with flour in 2 more additions each. Transfer batter to prepared pan. Push some batter 3/4 inch up sides of pan with rubber spatula (batter will slip down).
Bake cake until puffed and gently set in center and tester inserted into center comes out with a few moist crumbs attached, about 25 minutes. Cool cake in pan 10 minutes. Cut around pan sides and carefully turn cake out onto rack. Cool completely, about 2 hours.
Chocolate Butter Icing
1 oz semisweet chocolate chips
1 T rum
3 T unsalted butter, room temp
Combine chocolate and rum and metal in microwave in 20 minutes increments until melted and smooth. Beat in butter, 1 T at a time, until icing is smooth. Place bowl over medium bowl filled with ice water. Continue to beat until icing is cool and thickened to spreading consistancy.
Place cake on platter. Scrape icing onto top center. Using small offset spatula, spread icing evenly and thinly over top and sides of cake.
Recipe from August 2009 Bon Appetit (Julia Child)