Reine De Saba

This cake is easily one of the best chocolate desserts I've ever had. It has a simple but decadent flavor This is without a doubt one if the best chocolate desserts I've ever made. It that has a unique almond influence and decadent yet simple flavors. It is for sure a dessert I will keep in my repertoire.(I used coffee since I had no rum on hand) 

Ingredients:  
For the cake:
4 ounces or squares semi-sweet chocolate melted with 2 tbsp rum or coffee
1/4 pound or 1 stick softened butter
2/3 cup granulated sugar
3 egg yolks
3 egg whites
Pinch of salt
1 tbsp granulated sugar
1/3 cup pulverized almonds
1/4 tspn almond extract
1/2 cup cake flour (scooped and leveled) turned into a sifter

For the icing:
2 ounces or squares semi-sweet baking chocolate
2 tbsp rum or coffee
5 to 6 tbsp unsalted butter

For the cake: 

1. Preheat the oven to 350 degrees Fahrenheit.
2. Butter and flour the cake pan.
3. Set the chocolate and rum or coffee in a small pan, cover, and place (off heat) in a larger pan of almost simmering water; let melt while you proceed with the recipe.  Measure out the rest of the ingredients.
4. Cream the butter and sugar together for several minutes until they form a pale yellow, fluffy mixture.

5. Beat in the egg yolks until well        blended. 

6. Beat the egg whites and salt in a separate bowl until soft peaks are formed; sprinkle on the sugar and beat until stiff peaks are formed.

7. With a rubber spatula, blend the melted chocolate into the butter and sugar mixture, then stir in the almonds, and almond extract.  

8. Immediately stir in one fourth of the beaten egg whites to lighten the batter.  9. Delicately fold in a third of the remaining whites and when partially blended, sift on one third of the flour and continue folding.  Alternate rapidly with more egg whites and more flour until all egg whites and flour are incorporated.

10. Turn the batter into the cake pan, pushing the batter up to its rim with a rubber spatula.  

11. Bake in middle level of preheated 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; the center should move slightly if the pan is shaken, and a needle comes out oily.

12. Allow the cake to cool in the pan for 10 minutes.  Run a knife around the edge of the pan, and reverse cake on the rack.  Allow it to cool for an hour or two; it must be thoroughly cold if it is to be iced.

For the icing:

1. Place the chocolate and rum or coffee in a small pan, cover, and set in a larger pan of almost simmering water.
2. Remove pans from heat and let chocolate melt for 5 minutes or so, until perfectly smooth.  Lift chocolate pan out of the hot water, and beat in the butter a tablespoon at a time.
3. Then beat over a bowl with a tray of ice cubes and water until chocolate mixture has cooled to spreading consistency.  At once spread it over your cake with spatula or knife.

To serve, use the butter icing and press a design of almonds over the icing.

Recipe courtesy of Mastering the Art of French Cooking by Julia Child 

Copyright 1961 by Alfred A. Knopf.  Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.