Julia child ,one of the most celebrated cook/baker in the world…this is the tribute post for the incredible woman..I made one of her best recipes,Reine de Saba means Queen of seba ,it carries a long history,but u can call it “Dark Chocolate and Almond Cake”…JC’s most favourite french cake and mine too …It has the richness of dark chocolate and almonds with dense,moist texture…Do try this recipe and enjoy.Or ping me,i can make it for u…
Dark Chocolate and Almond Cake
Ingredients
3 ounces – dark chocolate,
2 tablespoons- strong coffee
1/2 cup – unsalted butter, at room temperature
1/2 cup- granulated sugar
cream of tartor – 1/2 cup
1 pinch – salt
2 tablespoons granulated sugar
1/3 cup blanched almond (pulverized in blender or food processor with 2 tablespoons – granulated sugar)
1/4 teaspoon – almond extract
1/2 – cup cake flour
Method
1 Preheat oven to 350 degrees. Set the oven rack in lower middle level.
2 In a saucepan over low heat, melt the chocolate in the rum or coffee. Set aside. In a mixing bowl, cut butter into.
3 pieces and cream it. When soft and fluffy, add sugar and beat 1 minute. Beat in egg yolks until well blended.
4 In another bowl, beat egg whites until foamy. Beat in cream of tartar and salt and continue beating until soft peaks are formed. Gradually beat in 2 tablespoons sugar and continue beating until stiff, shiny peaks are formed. Blend melted chocolate and coffee or rum into yolk mixture, then add almonds and almond extract.
5 Stir a quarter of the egg whites into the chocolate using a rubber spatula. Scoop the rest of the whites over chocolate and, alternating with sprinkles of flour, rapidly and delicately fold in the egg whites. Turn batter into buttered and floured 8-by-1 1/2-inch round cake pan, tilting it in all directions up to the rim all around. Set in preheated oven. Bake 25 minutes.
6 Cake is done when puffed to the top and a toothpick inserted 2 to 3 inches from edge comes out clean. The center should move slightly when the pan is gently shaken. Remove pan to a rack and let cool 15 minutes. Unmold onto rack. Let cool 2 hours before storing or icing.
