Gâteau Reine de Saba
Author: Nicole
Ingredients
Cake
  • 12 tablespoons (1-1/2 sticks) unsalted butter, more to grease the pan
  • 6 ounces bittersweet (70%) chocolate, chopped into small pieces
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 2 tablespoons dark rum (see Notes)
  • 4 large eggs, separated
  • ⅛ teaspoon fine sea salt
  • 1 cup granulated sugar, divided
  • 1-3/4 cups almond flour (see Notes)
Glaze
  • 2 ounces bittersweet (70%) chocolate, chopped into small pieces
  • 4 tablespoons (1/2 stick) unsalted butter, at room temperature and chopped into small pieces
  • Garnish with 4 shaved almonds
Instructions
Make Cake:
  1. Heat oven to 325°F. Butter a 9-inch springform pan and line the side wall with parchment paper.
  2. In a medium heavy-bottomed pan, combine 12 tablespoons butter, 6 ounces chocolate, vanilla extract, almond extract and rum. Melt over low heat, then transfer to a bowl and allow to cool.
  3. Using an electric mixer (stand or handheld), whisk egg whites and salt until soft peaks form. Slowly add ½ cup sugar until thick and glossy. Set aside.
  4. In a separate large bowl, whisk together egg yolks with remaining ½ cup sugar until thick.
  5. Using a rubber spatula, fold the melted chocolate mixture into the egg yolk mixture.
  6. Add ground almonds and mix well with rubber spatula.
  7. Whisk in a dollop of egg whites to lighten the mixture. Using a rubber spatula, gently fold in the rest of egg whites, keeping batter airy.
  8. Scrape batter into prepared pan. Bake until the cake is dry on top and a bit gooey in center, about 30 to 40 minutes. (After 30 minutes, check the center of the cake with a toothpick. If the center seems very wet, continue baking.) Cake is done when a toothpick inserted in the center comes out a bit moist (but not too wet).
  9. Cool cake on a rack for 20 minutes, then remove the side of the pan. Allow to continue cooling. The top of the cake may crack as it cools, but glaze will cover cracking (so no need to worry!).
Make Glaze:
  1. In a medium microwave-proof bowl, melt the chocolate in the microwave in 30 second intervals. Use a rubber spatula to stir the chocolate and to ensure that it;s smooth.
  2. Add the butter and stir until the butter has melted and the glaze is smooth. If the butter isn’t melting, heat for another 15 seconds in the microwave and stir until smooth.
  3. Place the cooled cake on a serving plate. Pour the glaze over the cake. Smooth the glaze across the top of the cake first, giving time for the chocolate to somewhat set before smoothing down the sides. As each minute passes, the chocolate will set more and more, making it less runny.
  4. Gently press shaved almonds on top of the cake. Alternatively, use more shaved almonds to decorate the top or sides of the cake as you wish.
  5. This cake can be made a day in advance (some say it’s even better the next day). Store it covered at room temperature or in the refrigerator.
Notes
* I used Guittard’s 70% Cacao Bittersweet Baking Bars.
* You can use strong dark coffee in place of rum if you don’t want to cook with alcohol.
* Almond flour is also called almond meal. You can also finely grind almonds in a food processor so that the finished product measures 1-3/4 cups.
Recipe by Riegl Palate at https://www.rieglpalate.com/gateau-reine-de-saba/