Reine de Saba Chocolate-Almond Cake Recipe
- 5 ounces semisweet chocolate, finely chopped, divided
- 3 tablespoons brewed coffee, divided
- 1/2 cup plus 3 tablespoons butter, room temperature, divided
- 2/3 cup plus 1 tablespoon granulated sugar
- 3 large eggs, separated
- large pinch of salt
- 1/3 cup finely ground almonds
- 1/4 teaspoon almond extract
- 3/4 cup sifted cake flour
Preheat oven to 350F degrees. Butter and flour 8-inch round cake pan. Combine 4 ounces chopped chocolate and 2 tablespoons brewed coffee 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. Click to see complete recipe...
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