Reine De Saba

"A flourless chocolate cake, with a crumbly texture. Wonderful served with a strawberry coulis or sliced strawberries and strong short coffee"
 
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Ready In:
1hr
Ingredients:
8
Serves:
8-10
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ingredients

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directions

  • Preheat ovent to 160°C.
  • Butter an 18cm springform tin and line with baking paper.
  • Place chocolate, coffee and brandy in a bowl over simmering water and melt chocolate. Once melted stir together adding the chopped softened butter. Add almond meal and stir well.
  • Remove bowl from the heat.
  • Lightly beat the egg yolks and stir into the chocolate mixture.
  • Beat the egg whites to soft peak. Lighten chocolate mixture with a spoon of the egg whites, then fold in the remaining egg whites.
  • Pour into prepared tin.
  • Bake for 40-45 minutes until the cake is firm at the edges and slightly soft in the centre.
  • Cool completely in the tin before sliding onto serving plate.
  • Dust with the icing sugar.

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RECIPE SUBMITTED BY

Recently relocated to Queensland, warmer seas for sailing and fishing. Aside from cooking for my family I do cake decorating (mainly wedding cakes) and recently unusual jams - adding spices and herb - and preserves and cheese making
 
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