Wednesday, 27 March 2013

Queen of Sheba Cake















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
pinch salt
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.

Cool in the pan for 15 minutes and then transfer onto a wire rake to cool completely.



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.

12 comments:

  1. This looks like a fabulous flourless cake!! I have a recipe for a Queen of Sheba cake in a cookbook of mine and was tempted to make it as well. I'll to check and see if they are similar. Beautiful photos :)

    ReplyDelete
  2. This cake tastes really beautiful. I love that it has Kahlua in it too!

    ReplyDelete
  3. Thanks Michele. That's a real compliment coming from you, your photos are gorgeous. There's actually a little bit of flour in the cake, but I'm sure you could use all ground almonds to make it flourless. I'd be interested to know if the recipe is the same as the one from your cook book. I believe it's a Julia Child recipe.

    ReplyDelete
  4. Hehe Sam, and there I am plying you with alcohol at work... don't tell the boss.

    ReplyDelete
  5. Thanks Jacqueline, you got it in one.

    ReplyDelete
  6. Chocoollllllaaatttteeee!!!!!! Oh how much I want a piece of that cake, it's incredible! I would est one for breakfast with pleasure :)

    ReplyDelete
  7. Holy YUM I want want want. And it's not even 10 am yet. You can let the chocolate out of the box anytime!

    ReplyDelete
  8. Thanks Gabrielle. Chocolate cake for breakfast is totally okay with me.

    ReplyDelete
  9. Hehe Little Kitchie - that time zone thing is a killer isn't it? There's never a bad time for chocolate though. Are you with me?

    ReplyDelete
  10. Kahlua and Dark Chocolate-yes please! You can send one of these cakes my way! Yum!!!

    ReplyDelete