Okay... So after yesterdays mega healthy post (minus the mash), it's time to splurrrrge. I know it's nearly Easter, and the chocolate-fest that ensues usually means major chocolate overload (but really, is there such a thing?), but I just had to post this now. It's been haunting me from my To-Do box for a little while. So now I'm letting the chocolate out of the box.
Queen of Sheba Cake
slightly adapted from Bake or Break
For the Cake:
100g dark chocolate (at least 70% cocoa solids)
1/3 cup blanched almonds
1/2 cup caster sugar, plus another 4 tablespoons (2 tablespoons to grind with the nuts and 2 tablespoons to add to the egg whites)
115g unsalted butter, at room temperature
3 eggs, separated
1/4 teaspoon cream of tartar
pinch of salt
2 tablespoon Kahlua
1/4 teaspoon almond extract
scant 1/2 cup "00" flour plus 1 tablespoon cornflour
For the Icing
80g dark chocolate (at least 70% cocoa solids)
1 1/2 tablespoons Kahlua
90g unsalted butter, at room temperature
Make the Cake:
Preheat the oven to 180 degrees C. Grease a 20cm round cake pan with cooking oil spray and line the base of the pan with baking paper.
Melt the chocolate in the microwave in short burst at half power. The chocolate should be warm when added to the other ingredients.
Process the almonds and 2 tablespoons of sugar in a food processor until they are finely ground.
In the bowl of an electric mixer, beat the butter until it is light and creamy. Add the 1/2 cup of sugar and beat briefly before adding the eggs. Mix well.
Beat the egg white in a separate bowl until foamy. Add the cream of tartar and salt. Beat again until soft peaks form and then slowly add the 2 tablespoons of sugar. Beat until stiff peaks form.
Add the melted chocolate and Kahlua to the butter mixture. Stir in the almond extract and ground almonds. Fold a quarter of the egg whites into the mixture, followed by half of the flour. Working quickly, fold in the rest of the rest of the egg whites and then the remaining flour.
Pour the batter into the prepared pan and smooth evenly. Bake for 25 minutes or until a skewer inserted into the centre of the cake comes out clean.
Make the Icing:
Melt the chocolate in the microwave in short bursts at half-power until smooth when stirred. Stir in the Kahlua and salt. Then beat in the butter a tablespoon at a time. Put it in the refrigerator until it's a spreadable consistency. Pour icing on top of cake and spread evenly.