Reine De Saba

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READY IN: 1hr
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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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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