The Legendary Queen of Sheba

Ingredients

For the cake:

• 3 ounces semisweet or bittersweet chocolate
• 1 ounce unsweetened chocolate
• 1/3 cup whole almonds, blanched or unblanched
• 1/2 cup plus 4 tablespoons granulated sugar, divided
• 1/2 cup unsalted butter, at room temperature (softened but not melted)
• 3 large egg yolks, separated from whites
• 3 large egg whites, separated from yolks
• 1/4 teaspoon cream of tartar (helps stabilize egg whites)
• Pinch of salt
• 2 tablespoons Kahlua* (or rum or strong coffee for a non-alcoholic option)
• 1/4 teaspoon almond extract
• 1/2 cup cake flour, sifted (for a tender crumb)

For the icing:

• 2 ounces semisweet or bittersweet chocolate
• 1 ounce unsweetened chocolate
• 1 & 1/2 tablespoons Kahlua* (or alternative as above)
• Pinch of salt
• 6 tablespoons unsalted butter, at room temperature

Instructions

To make the cake:

1. Melt the Chocolate: Place the 3 ounces of semisweet/bittersweet chocolate and 1 ounce of unsweetened chocolate in a microwave-safe bowl. Melt at half power in 30-second increments, stirring well after each interval, until the chocolate is smooth and fully melted. Alternatively, use a double boiler for gentle melting. It is crucial that the melted chocolate remains warm and fluid when it’s incorporated into the other ingredients to prevent it from seizing and creating a lumpy batter. Set aside to cool slightly if too hot.

2. Prepare the Pan and Oven: Preheat your oven to 350°F (175°C). Thoroughly grease an 8-inch round cake pan. You may also line the bottom with a round of parchment paper for easier removal, ensuring the pan is well-prepared to prevent sticking.

3. Process Almonds: In a food processor, combine the almonds and 2 tablespoons of granulated sugar. Pulse until the almonds are very finely ground. The sugar helps to prevent the almonds from turning into paste by absorbing some of their oils. Aim for a texture similar to fine cornmeal.

4. Cream Butter and Sugar: In a large mixing bowl, beat the unsalted butter until it is light and fluffy, about 1-2 minutes. Add 1/2 cup of granulated sugar and continue beating for another minute until the mixture is pale and well combined. Next, add the 3 egg yolks, one at a time, mixing well after each addition until fully incorporated. This creaming process introduces air, contributing to the cake’s tender texture.

5. Whip Egg Whites: In a separate, impeccably clean bowl (any trace of grease can prevent whites from whipping), beat the 3 egg whites until they become foamy. Add the cream of tartar and a pinch of salt. Continue beating until soft peaks form – the peaks should gently fold over when the beater is lifted. Gradually add the remaining 2 tablespoons of sugar, continuing to beat until stiff, glossy peaks form. The egg whites should hold their shape firmly. This meringue provides critical lift and lightness to the cake.

6. Combine Ingredients: Stir the warm melted chocolate and Kahlua (or your chosen alternative) into the butter-yolk mixture. Mix until smooth. Stir in the almond extract and the finely ground almonds. Now, gently fold in about a quarter of the whipped egg whites to lighten the batter, then quickly and carefully fold in the remaining egg whites, alternating with the sifted cake flour. Use a gentle, sweeping motion with a spatula to preserve the air in the egg whites, folding just until no streaks of flour or egg white remain. Overmixing will deflate the batter and result in a dense cake.

7. Bake the Cake: Transfer the batter to the prepared 8-inch cake pan and smooth the top evenly with a spatula. Bake for approximately 25 minutes, or until a wooden skewer or cake tester inserted 2-3 inches from the edges comes out clean. The center of the cake should still have a slight wobble when the pan is gently shaken; this indicates a moist and tender crumb. Do not overbake, as it will dry out the cake.

8. Cooling Process: Allow the cake to cool in its pan on a wire rack for 15 minutes. This allows the cake to firm up before handling. After 15 minutes, carefully invert the cake onto the wire rack and cool completely. Ensure the cake is entirely cool before icing to prevent the icing from melting or sliding off.

To make the icing:

1. Prepare the Icing Base: Place the 2 ounces of semisweet/bittersweet chocolate and 1 ounce of unsweetened chocolate in a microwave-safe bowl. Melt at half power in 30-second increments, stirring until smooth. Stir in the Kahlua (or alternative) and the pinch of salt. While still warm, gradually beat in the unsalted butter, one tablespoon at a time, until the mixture is completely smooth and luscious. If the icing seems too thin, place it over a bowl of cold water (an ice bath) or refrigerate it for a short period, stirring occasionally, until it reaches a firm but spreadable consistency. It should be thick enough to hold its shape but soft enough to spread easily.

2. Ice the Cake: Once the cake is completely cooled and the icing has reached the desired consistency, pour the prepared icing directly onto the top of the cake. Using an offset spatula or the back of a spoon, gently spread the icing evenly across the top, allowing it to naturally cascade down the sides for a rustic, elegant finish. Serve immediately or refrigerate until ready to enjoy. This cake is best served at room temperature, allowing its rich flavors and textures to fully develop.

Notes

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