Queen Of Sheba Cake

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4,4 oz. / 125 g dark chocolate
2 tbsp. rum or coffee
3,5 oz. / 100 g butter
5,6 oz. / 160 g sugar
3 eggs
1 tbsp.sugar
2 oz. / 60 g almonds
2 oz. / 60 g flour
Icing and decorations
5,3 oz. / 150 g dark chocolate
2 tbsp. rum or coffee
2,6 oz. / 75 g butter
10-12 blanched almonds
sharon fruit
carambola

(Round cake mould, 10 in. / 24 cm in diameter)

Procedure:
[1]
Melt the chocolate in rum or coffee. Cream butter and sugar fluffy and creamy. Separate the eggs and stir yolks into the butter cream.

[2] Mix in the melted chocolate together with ground almonds and flour. Whisk egg whites with 1 tablespoon sugar and mix into the batter. Pour batter into a greased mould.

[3] Bake on bottom shelf of the oven at 350° F / 175° C for 25 min. It should be a lightly fried and nice and juicy.

[4] Cool cake in the mould for about 10 min. before vaulting it on the grid. Leave it for at least 1 hour before glazing.

[5] Melt the chocolate in rum or coffee. Stir in the butter in small portions. Pour glaze over cake. Garnish with almonds and add the fruit.

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One thought on “Queen Of Sheba Cake

  1. […] Queen of Sheba Cake from Remembering Those Fabulous Retro Recipes […]

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