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Recipe Detail Page
Reine De Saba
Winter 2005
Many French cakes are small-not towering creations like North American ones. But they pack a real punch. This chocolate almond cake is very rich and moist with a superb chocolate glaze. I think your guests will agree it is delicious.
Serves 8
1/3 cup (75 mL) whole blanched almonds
¾ cup (175 mL) sugar
4 oz (125 g) bittersweet chocolate
2 tbsp (25 mL) amaretto or rum
4 oz (125 g) unsalted butter, softened
3 eggs, separated
½ cup (125 mL) all-purpose flour
¼ tsp (1 mL) salt
Glaze
2 oz (60 g) bittersweet chocolate
¼ cup (50 mL) softened butter
Garnish
½ cup (125 mL) sliced almonds, toasted
1. Preheat oven to 350ºF (180ºC).
2. Sprinkle almonds on cookie sheet. Bake for 6 to 8 minutes, or until golden brown. Let cool. Grind toasted nuts in a nut grinder or food processor with ¼ cup (50 mL) of the sugar until powdery. Reserve.
3. Melt chocolate and amaretto together in saucepan over low heat. Set aside to cool.
4. Grease and flour an 8-inch (20-cm) cake pan. Line the base with parchment paper.
5. Cream butter and 1/3 cup (75 mL) sugar until light and fluffy. Beat in egg yolks, cooled chocolate mixture and almonds. Fold in flour.
6. Beat egg whites with salt until stiff. Beat in remaining 2 tbsp (25 mL) sugar, continuing to beat until egg whites are thick and shiny. Fold a large spoonful of the egg white mixture into the batter to lighten the chocolate mixture, and then fold in the remainder. Pour into prepared cake pan.
7. Bake for 30 to 35 minutes, or until puffed and cake tester comes out clean around the edges but slightly moist in the centre. Cool in pan and then refrigerate.
8. To make the glaze, melt chocolate. Remove from heat and stir in butter. Place cake on a sheet of plastic wrap on a plate. Pour glaze over cake spreading with a spatula, allowing it to drip down sides. Cool until glaze is set. Lift cake from plastic wrap and place on a serving plate. Sprinkle almonds over top.
Serves 8
