Text 6645, 100 rader
Skriven 2011-02-03 16:19:08 av Dave Drum (1:18/200.0)
Ärende: Gourmet 720
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Reine De Saba
 Categories: Cakes, Desserts, Booze, Nuts
      Yield: 7 servings
 
MMMMM----------------------------CAKE---------------------------------
      4 oz Semisweet chocolate; fine
           - chopped
      2 tb Rum
    1/2 c  Unsalted butter; room temp
    2/3 c  + 1 tb sugar
      3 lg Eggs; separated
        lg Pinch salt
    1/3 c  Fine ground almonds
    1/4 ts Almond extract
    3/4 c  Sifted cake flour (sifted,
           - then measured)

MMMMM-------------------CHOCOLATE BUTTER ICING------------------------
      1 oz Semisweet chocolate; fine
           - chopped
      1 tb Rum
      3 tb Unsalted butter; room temp
 
  Slightly underbaking this chocolate and almond cake ensures its creamy
  texture.
  
  For cake: Position rack in center of oven and preheat to 350oF.
  Butter and flour 8-inchdiameter cake pan with 2-inch-high sides.
  Combine chopped chocolate and rum in medium metal bowl. Set bowl over
  medium saucepan of barely simmering water. Stir until chocolate is
  melted and smooth. Remove bowl from over water. Cool melted
  chocolate, stirring occasionally.
  
  Using electric mixer, beat butter and 2/3 cup sugar in large bowl
  until fluffy and pale. Add egg yolks and beat until blended.
  
  Using clean dry beaters, beat egg whites and pinch of salt in medium
  bowl until soft peaks form. Add 1 tablespoon sugar and beat until
  stiff but not dry.
  
  Fold chocolate mixture, then almonds and almond extract into yolk
  mixture. Fold in 1/4 of whites to lighten batter. Fold in 1/3 of
  remaining whites. Sift 1/3 of flour over and fold in. Fold in
  remaining whites alternately with flour in 2 more additions each.
  Transfer batter to prepared pan. Push some batter 3/4 inch up sides
  of pan with rubber spatula (batter will slip down).
  
  Bake cake until puffed and gently set in center and tester inserted
  into center comes out with a few moist crumbs attached, about 25
  minutes. Cool cake in pan 10 minutes. Cut around pan sides and
  carefully turn cake out onto rack. Cool completely, about 2 hours.
  
  For chocolate butter icing: Combine chocolate and rum in small metal
  bowl. Set bowl over small saucepan of barely simmering water and stir
  until melted and smooth. Remove bowl from over water. Using wooden
  spoon, beat in butter, 1 tablespoon at a time, until icing is smooth.
  Place bowl over medium bowl filled with ice water. Continue to beat
  until icing is cool and thickened to spreading consistency.
  
  Place cake on platter. Scrape icing onto top center. Using small
  offset spatula, spread icing evenly and thinly over top and sides of
  cake.

  DO AHEAD: Can be made 1 day ahead. Cover with cake dome and store
  at room temperature.
  
  What to Drink: A Port-style wine from the south of France would be
  delicious with the cake. Try the Cornet & Cie 2006 Banyuls Rimage
  ($16 for 500 ml), which has hints of chocolate and cherry.
  
  Test-Kitchen Tip: Slightly pushing the cake batter up the sides of
  the pan before baking (even though the batter will slip down again)
  can help ensure that the cake will stay level and bake more evenly.
  
  by Julia Child
  
  Bon AppOtit | August 2009
  
  Yield: Makes 6 to 8 servings
  
  MM Format by Dave Drum - 31 July 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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