It’s Father’s Day weekend here in Singapore and what’s a celebration without cake. What with the lack of temporary employment, the funds are low but time is in abundance. It has been some time since I last made something chocolatey and my father does have the impression that a good cake must be a chocolate cake. So out came the Complete Book of Chocolate and 200 Chocolate Recipes.
The recipe calls for just plain chocolate for both the Chocolate glaze and the cake but I substituted it with dark chocolate. It came out a tad too bitter for my mom’s taste but my father was alright with the bitter quality of the dark chocolate. Maybe next time I’ll just make the chocolate glaze using dark chocolate and plain chocolate for the cake.
Queen of Sheba Cake
adapted from “The Complete Book Of Chocolate and 200 Chocolate Recipes”
Makes a 9-inch round cake
1 cup almond powder
1/2 cup caster sugar
1/3 cup plain flour
1/2 cup unsalted butter, softened
150 g chocolate, melted
3 eggs, separated
sliced almonds, toasted (to decorate)
3/4 cup whipping cream
225 g chocolate
2 tbsp unsalted butter
Preheat oven to 180 degree Celsius. Line a 9 in springform cake tin with parchment paper and grease. Dust the tin lightly with flour.
In a bowl, sift the almond powder over the flour. Stir to mix and set aside.
Beat the butter until creamy. Add half the sugar and continue beating until light. Gradually beat in the melted chocolate before adding the egg yolks, one at a time beating well after each addition.
In another bowl, beat the egg whites until soft peak forms. Add the remaining sugar and beat until whites are stiff and glossy, but not dry. Fold a quarter of the whites into the chocolate mixture, then alternately fold in the almond mixture and the remaining whites. Spread the mixture evenly into the prepared tin.
Bake for 30-35 minutes or until the edges are puffed but the centre is still soft. Cool in the tin for 15 minutes before inverting the cake onto a wire rack. When quite cold, lift of the tin base and the paper.
To make the chocolate glaze, bring the cream to a boil in a small saucepan. Remove from heat and add to the bowl of chopped chocolate and butter. Stir gently until the chocolate has all melted and the mixture is smooth. Cool for 20-30 minutes until slightly thickened, stirring occasionally.
Place the cake on the wire rack over a baking tin and pour most of the glaze over the cake to cover completely. Cool slightly before placing the nuts onto the side of the cake. Use the rest of the glaze for a piped decoration. Transfer to a plate and chill until ready to serve.