Reine de Saba (Queen of Sheba Cake)
Inroduction
About this Recipe
By: Sheridan Rogers
This classic, delectable Reine de Saba is easy to make and a a great hit with chocoholics. Make sure you use a good quality or couverture chocolate for best results.
Ingredients
- 70% good quality dark chocolate 115g, chopped in small pieces
- softened unsalted butter 125g
- caster sugar 115g
- free range or organic eggs 3 x 60g
- ground hazelnuts 125g
- fresh fine white breadcrumbs 4 tablespoons
- 70% good quality dark chocolate 125g, chopped in small pieces
- unsalted butter 50g
- honey 2 teaspoons
Preheat oven to 180degC. Line bottom and sides of a 20cm round cake tin with baking paper. Melt chocolate in a heatproof basin over simmering water or on medium in the microwave. Set aside to cool to room temperature. Whisk together the butter and sugar until light and creamy. Add the eggs, one at a time, creaming well after each addition. Add melted cooled chocolate, creaming it in. Combine nuts with breadcrumbs and stir through, combining well. Pour mixture into cake tin, smooth top, and bake 30 minutes – don’t worry if centre of cake is soft. Set aside in tin for half an hour before unmoulding onto cake rack. Cool completely before pouring over the glaze. For the glaze: melt the chocolate with the butter and honey in a bowl over simmering water, stirring until smooth. Cool to coating consistency then pour over cake, smoothing the sides with a small stainless steel angled icing spatula. Decorate simply with toasted whole hazelnuts. Tip: You can use ground almonds instead of the hazelnuts, though the hazelnuts give the best flavour.