Queen of Sheba Chocolate Cake
- 4 oz. semisweet chocolate
- 2 tbs. coffee
- 1 stick softened butter
- 2/3 cup + 1 tbs. granulated sugar
- 3 egg yolks
- 3 egg whites
- 1/3 cup pulverized almonds
- ¼ tsp. almond extract
- ¾ cups sifted cake flour
- Butter and flour an 8" round cake pan
- Melt the chocolate with the coffee
- Cream butter and sugar together till pale yellow and fluffy
- Stir in egg yolks until well blended
- Beat the egg whites and a pinch of salt in separate bowl until soft peaks
- Sprinkle on 1 tbs. of sugar and beat until peaks are stiff
- Blend melted chocolate into butter/sugar mixture
- Stir in almonds and almond extract
- Immediately stir in ¼ of the beaten egg whites
- Delicately fold in 1/3 of the remaining whites and when partially blended sift on 1/3 of the flour. Repeat twice.
- Turn batter into cake pan
- Bake in middle of preheated 350° oven for 25 minutes
- A toothpick in the center should come out oily.
- Cake must be thoroughly cold to be iced
- Frost with Glacage au Chocolat
Chocolate Frosting
- 1 square semisweet baking chocolate
- 1 tbs. coffee
- 3 tbs. unsalted butter
- bowl of cold water
- Stir chocolate and coffee in saucepan over hot water until very smooth cream
- Beat butter into chocolate 1 tbs. at a time
- Beat over cold water until mixture is cool and of spreading consistency
- Spread and enjoy