Description
Recipe La Reine de Saba adapted from Julia child's Mastering the Art of French Cooking. This stunning chocolate-almond cake needs no treatment and strata. The secret is that in the middle, were slightly undercooked. Tender, tasty with a creamy texture - it's great!
Ingredients
-
Dark chocolate
120 g
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Butter
110 g
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Sugar
140 g
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Egg white
3 piece
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Yolk egg
3 piece
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Almonds
50 g
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Extract
0.25 tsp
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Flour
70 g
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Rum
2 Tbsp
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Salt
-
Dark chocolate
60 g
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Butter
5 Tbsp
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Rum
2 Tbsp
-
Almonds
Cooking
Form d 20 cm grease with butter and sprinkle with flour.
Start to whisk the egg whites, how to receive the foam, add salt and increase speed to whip until soft peaks form. Then add a tablespoon of sugar and beat until strong peaks.
Bowl for whipping to put in a pot of warm water and beat the butter with the sugar until fluffy mass. To add to the mass of the egg yolks and whisk until smooth.
Chocolate break put in a pot add the rum and coffee to melt in a water bath. You can use a quick defrost in the microwave.
Melted chocolate add to the oil mass and mix.
To the resulting oil-chocolate weight add almonds and almond extract, and 1\4 beaten egg whites. mix well.
Then add to the mix, parts of the beaten egg whites and flour, stirring well until everything will be in the test.
Put the dough in shape and bake in a preheated oven 175С average 20-25 minutes. Cake should rise slightly and grilled from the edge of 6-8 cm, and the middle will slightly vary (if you stick a toothpick in it it will be greasy). The finished cake leave in the tin for 10 minutes, then put on a rack and cool completely.
Chocolate with rum or coffee again melt in a water bath or in the microwave. Then a spoon of it to drive oil to it.
Put the bowl in cold water with ice and whisk until cool. The mixture should brighten. Immediately put on the cake.
At the request of the cake, decorate with almonds.
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