Gateau Reine de Saba

Ingredients

For the cake:

• 12 tablespoons (1 1/2 sticks) butter, more for pan
• 6 ounces bittersweet chocolate, chopped into small pieces
• A few drops almond extract
• 2 tablespoons strong coffee
• 4 large eggs, separated
• Pinch of salt
• 1 cup sugar
• 1 ¾ cups finely ground almonds

For the glaze:

• 2 tablespoons sugar
• 1 tablespoon corn syrup
• 4 ounces bittersweet chocolate, chopped into small pieces
• 1 tablespoon butter

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    483 calories; 33 grams fat; 15 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 45 grams carbohydrates; 3 grams dietary fiber; 40 grams sugars; 7 grams protein; 114 milligrams cholesterol; 64 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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One 9-inch cake (10 to 12 servings)

Preparation

Prepare cake:

1. Heat oven to 325 degrees. Butter a 9-inch springform pan, and line the side wall with parchment paper. In a heavy-bottomed pan, combine 12 tablespoons butter, 6 ounces chopped chocolate, almond extract and coffee. Melt over low heat, then transfer to a bowl and allow to cool.
2. With an electric mixer, whisk egg whites and salt until soft peaks form. Slowly add 1/2 cup sugar until thick and glossy. Set aside.
3. In a separate bowl, whisk together egg yolks with remaining 1/2 cup sugar until thick. Fold in the melted chocolate mixture. Add ground almonds and mix well. Whisk in a dollop of egg whites to lighten mixture. Using a rubber spatula, gently fold in the rest of egg whites, keeping batter airy.
4. Scrape batter into pan and bake until cake is dry on top and a bit gooey in center, 30 to 40 minutes. (After 30 minutes of baking, check center of cake with a tester or toothpick. If center seems very wet, continue baking.) Cool cake on a rack for 20 minutes, then remove side of pan. Allow to continue cooling. Top of cake may crack as it cools, but glaze will cover most cracking.

Prepare glaze:

1. In a small saucepan, combine 2 tablespoons sugar, the corn syrup and 1/4 cup water. Bring to a boil, then remove from heat. Add 4 ounces chopped chocolate, swirl pan to mix, and allow to stand until melted, about 3 minutes.
2. Whisk 1 tablespoon butter into icing, then pour evenly over cake. Use a spatula to ease icing out to edges of cake. Allow icing to cool, and set before slicing.

55 minutes