This Dark Chocolate Reine de Saba cake by Angela Reed (The Parisienne Farmgirl) is a perfect, rich and decadent end to a meal or celebration. She also shows us some fun variations to tweak it or kick it up a notch.
Parisienne Farmgirl’s Dark Chocolate Reine de Saba
- ~For the cake:
- 2/3 cup blanched almonds (I sometimes blanche my own but LOVE Trader Joe’s almond meal)
- 2/3 cup super fine sugar
- 1/4 cup flour (rice flour for gluten free)
- 1/2 cup unsalted butter
- 5 ounces semi-sweet chocolate (70ish% cacao) melted
- 3 eggs, separated
- 2 tbsp almond liqueur (Amaretto)
- ~For the chocolate glaze:
- 3/4 cup heavy cream or whipping cream
- 8 ounces dark chocolate (I love to use 6 ounces of 71% and 2 ounces of 100%)
- 2 tbsp unsalted butter –
- 2 -3 tbsp almond liqueur
- Chopped toasted almonds to decorate (chop in Cuisinart or let your kids smash them up in a bag with a hammer and lightly toast in a dry skillet)
- Prepare an eight-inch spring form pan with non-stick baking paper and dust with flour.
- Process the blanched almonds/almond meal and sugar in a food processor with a metal blade until very fine, transfer to a bowl and sift over the flour. Stir to mix and set aside.
- In another bowl mix the butter until creamy then add half of the sugar and beat for about 1-2 minutes until very light and creamy, In separate bowl, beat the egg whites until soft peaks form. Add the remaining sugar (I have forgotten to leave some behind and added all of it during the previous instruction and did not ruin the cake). Beat until they are stiff and glossy – I love that!!! Fold a quarter of the whites into the chocolate mixture to lighten it then alternately fold in the almond mixture and the remaining whites in three batches. Spoon the mixture into the prepared pan and spread evenly.
- Bake in 350 degree oven for 30-35 minutes until the edge is puffed but the center is still soft and wobbly – a skewer inserted about 2 inches from the edge should come out clean. Transfer the cake in its pan to a wire rack or trivet (I still don’t own a wire rack – with all the cakes I bake!). Allow to cool for 15 minutes, then remove the sides. Invert the cake onto an 8-inch cake board and remove the base of the pan and paper.
- To make the chocolate glaze, bring the cream to a boil in a saucepan. Remove from the heat and add the chocolate. Stir in gently until chocolate had melted and its smooth, then beat in the butter and liqueur. The first time I experimented with this recipe I did not remove mine from the heat and I did not stir the chocolate enough as it was melting. My glaze turned into a congealed disaster and I had to scrap it and start all over.
- Cool for about 20-30 minutes until it has slightly thickened, stirring occasionally.
- Place the cake on a wire rack or if you don’t have one, try an upside down bowl and a countertop lined with newspaper. Pour the warm chocolate glaze to cover the top completely.
- It may drip down on the sides, that’s good, just take a spatula and add more to the sides of the cake to complete.
- Let it stand for a few minutes and then gently press the crushed almonds onto the sides of the cake.
This cake can be made ahead of time and well, wrapped will last in the fridge for 3 days.
Try making this cake and glaze with Framboise liqeuer instead, skip the crushed almonds on the outside and line the top of the cake with Raspberries!!!
I have also made it with Grand Marnier and garnished with a candied orange slice. I have also made it with Grand Marnier and garnished with a candied orange slice.