Queen Of Sheba

Serves 10-12  Source:  Cocolat

The French housewife's classic.  A wonderfully dense chocolate torte, covered in Bittersweet Chocolate Glaze.  The torte tastes best baked at least one day ahead.  To see a picture with a marbled design on the top, click here.

6 oz semisweet or bittersweet chocolate,cut into pieces   170 grams 6 oz sweet butter, cut into pieces (unsalted butter)     170 grams 3 Tbs brandy     45 ml ⅛ tsp almond extract     0.6 ml               4 large eggs yolks         ½ cup   sugar   (caster) 4 ounces 110 grams               ½ cup ground blanched almonds 2 ounces 55 grams ¼ cup flour    (plain) 1 ounce 28 grams               4 large egg whites         ¼ cup sugar   (caster) 2 ounces 55 grams ⅛ tsp cream of tartar

Bittersweet Chocolate Glaze (see below)

Decoration: (optional)

1 oz milk chocolate       1 oz white chocolate         ½ cup almonds sliced and toasted 2 ounces 55 grams

Preheat oven to 375°F [180°]. Line bottom of 8 x 3-inch [20 cm x 7.5 cm) springform pan with parchment or waxed paper.

Combine chocolate and butter in a small bowl placed in a barely simmering water bath over low heat, stirring occasionally until  melted and smooth. Remove from heat. Or, microwave on MEDIUM (50%) for about 2 minutes. Stir until completely melted and smooth. Stir in brandy and almond extract. Set aside.

In bowl, whisk egg yolks with ½ cup sugar until pale and thick. Stir in the warm chocolate mixture, almonds, and flour. Set aside.

Beat the egg whites and cream of tartar at medium speed until soft peaks form. Gradually sprinkle in remaining ¼ cup sugar,  beating at high speed until stiff but not dry. Fold about 1/4 of the egg whites completely into the chocolate batter to lighten it.  Quickly fold in remaining whites. Turn mixture into the prepared pan and smooth top if necessary.

Bake for 40 - 45 minutes, until a toothpick or wooden skewer plunged into the center of the cake shows moist crumbs (the center of the cake should be neither completely dry nor runny). If you used a 9” round pan, bake for about 25 minutes.

Cool torte completely in pan on a rack. It will have risen and then fallen in the center, leaving a higher rim of cake around sides and possibly some cracking. Run a small metal spatula or knife between the edges of the torte and the sides of the pan to release it.  Press the raised edges of the torte down with your fingers until it is level with the center.

Turn out onto cardboard circle or plate.

Torte may be prepared to this point up to 3 days in advance. Wrap well and store at room temperature until needed, or freeze for up to 3 months. Bring to room temperature before serving, glazing, or decorating.

Glaze torte with Bittersweet Chocolate Glaze, plain or marbled, and press sliced toasted almonds around the sides.

Bittersweet Chocolate Glaze

6 oz  semisweet or bittersweet chocolate, cut into pieces   170 grams 4 oz  sweet butter, cut into pieces  (unsalted butter)     113 grams 1 Tbs light corn syrup     15 ml

Place chocolate, butter and corn syrup in a small bowl.
Melt gently in the microwave using 50% power for about 2 minutes, stirring every 30 seconds.
Stir completely to blend.

Crumb-coat the torte with about ¼ of the glaze.
Pour the remaining glaze over the torte, spreading evenly but working as little as possible.
If marbleizing, drizzle the melted white and milk chocolate over the torte.
Using a toothpick, quickly swirl the chocolate.

Press sliced almonds into the side of the torte.

Alternatively, if you want to take a bit more time for a spectacular result, drizzle the white and milk chocolate in concentric cencles from the center of the cake to the outside edge. Working quickly but carefully with a toothpick, draw lines into and out of the center of the cake. The result is a wonderful web design:

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