Julia Child's Reine De Saba (queen Of Sheba) Cake

Total Time: 1 hr 25 mins Preparation Time: 30 mins Cook Time: 55 mins

Ingredients

• Servings: 8
• 3 ounces semisweet chocolate, plus
• 1 ounce unsweetened chocolate
• 2 tablespoons dark rum or 2 tablespoons strong coffee
• 1/2 cup unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 3 egg yolks
• 3 egg whites
• 1/4 teaspoon cream of tartar
• 1 pinch salt
• 2 tablespoons granulated sugar
• 1/3 cup blanched almond (pulverized in blender or food processor with 2 tablespoons granulated sugar)
• 1/4 teaspoon almond extract
• 1/2 cup cake flour

Recipe

• 1 preheat oven to 350 degrees. set the oven rack in lower middle level.
• 2 in a saucepan over low heat, melt the chocolate in the rum or coffee. set aside. in a mixing bowl, cut butter into.
• 3 pieces and cream it. when soft and fluffy, add sugar and beat 1 minute. beat in egg yolks until well blended.
• 4 in another bowl, beat egg whites until foamy. beat in cream of tartar and salt and continue beating until soft peaks are formed. gradually beat in 2 tablespoons sugar and continue beating until stiff, shiny peaks are formed. blend melted chocolate and coffee or rum into yolk mixture, then add almonds and almond extract.
• 5 stir a quarter of the egg whites into the chocolate using a rubber spatula. scoop the rest of the whites over chocolate and, alternating with sprinkles of flour, rapidly and delicately fold in the egg whites. turn batter into buttered and floured 8-by-1 1/2-inch round cake pan, tilting it in all directions up to the rim all around. set in preheated oven. bake 25 minutes.
• 6 cake is done when puffed to the top and a toothpick inserted 2 to 3 inches from edge comes out clean. the center should move slightly when the pan is gently shaken. remove pan to a rack and let cool 15 minutes. unmold onto rack. let cool 2 hours before storing or icing.