Queen of Sheba Cake (Gâteau Reine de Saba)

Happy Valentine's day! (a day early :)) I wanted to share this recipe early so that you could have the chance to make it for the holiday if you want, or for whatever reason you might have...it's wonderfully delicious! It is, however, a bit of work--totally worth it, I assure you.

Link to my YouTube "making of the recipe" video: https://youtu.be/zz51_k4-9LM

Original recipe is from the book French: delicious cuisine made easy by Clements & Wolf-Cohen.

Recipe below contains my modifications.

Ingredients:

for the cake batter--

2/3 c. blanched almonds, lightly toasted (original recipe calls for whole; I used slivered and feel they worked fine)

2/3 c. superfine sugar, divided

30g (1/4 c.) all-purpose flour

1/2 c. unsalted butter, softened

5 oz. semisweet chocolate, melted

3 eggs, separated

optional: 2 T. Amaretto (or other almond liqueur)

for the chocolate glaze/topping--

3/4 c. heavy cream

8 oz. semisweet chocolate, chopped

2 T. unsalted butter, softened

optional: toasted chopped blanched almonds, to decorate sides

Directions:

1. Prep the baking pan: Lightly butter an 8-9" springform pan. Line the bottom only with parchment. Lightly butter the parchment circle, then lightly dust the buttered pan and parchment with flour.

2. Add the almonds to the bowl of a food processor. From the 2/3 c. of superfine sugar, take out 2 T. of it and add to the almonds in the processor. Process together until very fine (be sure not to go too long, as it may start to get paste-like).

3. Add the flour to a medium bowl. Sift the processed almond mixture into the bowl with the flour, then stir to combine. (Note: this takes a bit of time--be patient :))

4. Heat oven to 350°F.

5. In a medium bowl, beat the butter with an electric mixer until creamy/fluffy. Add half of the remaining superfine sugar (I measured by weight; it was 55g), then beat for 1-2 min.

6. Beat in the melted chocolate, followed by the egg yolks, one at a time. Beat in the Amaretto, if using.

7. In a separate medium bowl, beat the egg whites until soft peaks form. Add the remaining superfine sugar, then beat until stiff and glossy, but not dry.

8. Fold a quarter of the beaten egg whites into the chocolate mixture. Then, fold in a third of the almond mixture, followed by another quarter of the whites, and repeat this pattern until everything is used up.

9. Gently pour or spoon the batter into the prepared pan and spread evenly. Tap the pan gently to release any big air bubbles.

10. Bake for 30-35 min, until a toothpick inserted 2" from outer edge comes out clean (center will still be a bit soft and wobbly, do NOT test center!). Transfer cake to cooling rack and leave in pan for 15 min.

11. Release the springform to remove it and let the cake finish cooling completely.

12. Place a second cooling rack, face down, atop the cooled cake and invert onto a lined baking/cookie sheet. Remove the springform bottom and parchment.

13. Make the chocolate glaze/topping: Place the cream in a medium saucepan and bring to a boil. Once it reaches boiling, remove it from the heat. Stir in the chopped chocolate until completely combined, followed by the butter.

14. Let chocolate mixture cool 20-30 min (I had to go 30), until it has thickened slightly/starting to set a bit. Pour the chocolate over the top of the cake, then spread and let flow over the edges.

15. If using the toasted almonds for the edge: wait 5 min after pouring and spreading the chocolate, then carefully and gently press almonds all around edge/side of cake. Let set for a few minutes, then enjoy!!