REINE DE SABA AVEC GLACAGE AU CHOCOLAT

REINE DE SABA AVEC GLACAGE AU CHOCOLAT image

Yield 8 slices

Number Of Ingredients 15

Ingredients

For the cake:
4 ounces or squares semisweet chocoalte melted with 2 TB rum or coffee
1/4 lb. or 1 stick softened butter
2/3 cup granulated sugar
3 egg yolks
3 egg whites
pinch of salt
1 TB granulated sugar
2/3 cup pulverized almonds
1/4 tsp almond extract
1/2 cup cake flour (scooped and leveled) turned into a sifter
For the icing:
2 ounces (2 squares) semisweet baking chocoalte
2 TB rum or coffee
5 to 6 TB unsalted butter

Steps:

Preheat oven to 350 degrees F. Butter and flour cake pan. Set chocolate and rum or coffee in small pan, cover and place off heat in larger pan of almost simemring water; let melt while you proceed with recipe. Measure out rest of ingredients. Cream butter and sugar together for several minutes until they form a pale yellow fluffy mixture. Beat in egg yolks until well blended. Beat in egg whites and salt in separate bowl until soft peaks are formed; sprinkle on sugar and beat until stiff peaks are formed. With spatula, blend melted chocoalte into butter and sugar mixture, then stir in almonds, and almond extract. Immediately stir one fourth of egg whites to lighten the batter. Delicately fold in a third of remaining whites and when partially blended, sift on one third of flour and continue folding. Alternate rapidly with more egg whites and more flour until all egg whites and flour are incorporated. Turn batter into cake pan, pushing batter up to its rim with a spatula. Bake in middle level of oven for about 25 minutes. Cake is done when it has puffed, and 2-1/2 to 3 inches around the circumference are set so that a needle plunged into that area comes out clean; center should move slightly if pan is shaken, and a needle comes out oily. Allow cake to cool in pan for 10 minutes. Run knife around edge of pan, and reverse cake on rack. Allow it to cool for an hour or two; it must be thoroughly cold if it is to be iced. For the icing: Place chocolate and rum or coffee in small pan, cover, and set in larger pan of almost simmering water. Remove pans from heat and let chocolate melt for 5 minutes or so, until perfectly smooth. Lift chocolate pan out of hot water, and beat in butter a tablespoon at a time. Then beat over ice and water until chocolate mixture has cooled to spreading consistency. At once spread it over your cake with spatula or knife, and press a design of almonds over the icing.