Julia Child’s Queen Of Sheba Cake

For The Cake, Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
Butter And Flour The Bottom Of An 8" Round Cake Pan That Is At Least 1½" Deep.
Shake Out The Excess Flour.
If You Have An 8" Springform, Or A Pan With A Removable Bottom, Use It.
Set The Pan Aside.
Place The Almonds In A Food Processor Fitted With A Steel Blade, And Pulverize Until You Get A Meal-Like Texture, 60 To 90 Seconds.
Set The Ground Almonds Aside.
Place The Butter And ⅔ Cup Of The Sugar In A Large Bowl And Beat With An Electric Mixer On Medium-High Speed Until Light And Fluffy, 4 To 5 Minutes.
Add The Egg Yolks And Beat Until Just Blended, Scraping Down The Bowl With A Rubber Spatula.
Set The Mixture Aside.
Place The Chocolate In A Small Glass Bowl, And Heat In The Microwave On High Power, 30 To 45 Seconds, Stirring 2 Or 3 Times, So That The Chocolate Melts.
Once It Cools Down A Bit, Stir It Into The Butter Mixture, And Blend With The Mixer Until Just Combined.
Add The Rum, Salt, Almond Extract, And Ground Almonds And Stir With The Rubber Spatula To Combine.
Set Aside.
Beat The Egg Whites In A Medium-Size Bowl With The Electric Mixer On High Speed Until Soft Peaks Form, 3 To 4 Minutes.
Add The Remaining 1 Tablespoon Sugar Slowly, And Continue Beating Until Stiff Peaks Form, Another 1 To 2 Minutes.
Stir About A Quarter Of The Whites Into The Chocolate Batter With The Spatula Until Just Combined And The Batter Is Lightened.
Fold In About A Third Of The Remaining Whites Until Just Combined.
Sift In A Third Of The Flour And Gently Fold To Just Combine.
Continue To Add The Rest Of The Whites And Flour Until All Is Incorporated.
Pour The Batter Into The Prepared Pan.
With The Spatula, Spread The Batter Up The Sides Of The Pan So A Well Forms In The Center.
Place The Pan In The Oven.
Bake The Cake Until A Toothpick Comes Out Clean When Inserted About 2" From The Edges And The Middle Is Still Underdone, 24 To 28 Minutes.
Cool The Cake In The Pan On A Wire Rack For 10 Minutes.
Run A Knife Around The Edges Of The Cake, And Unmold It Onto A Serving Plate And Let Cool To Room Temperature Before Frosting.
For The Icing, Place The Chocolate And Butter In A Microwaveable Bowl And Place In The Microwave On The Defrost Setting For 1 Minute.
Remove And Stir.
If Needed, Place Back On Defrost For Another 60 To 90 Seconds.
Remove And Stir To Melt The Chocolate.
Stir In The Rum.
Place The Bowl In The Refrigerator Until The Icing Firms Up And Is Spreadable, 5 To 10 Minutes.
To Finish, Spread The Icing Smoothly Over The Top Of The Cake.
Press The Toasted Almonds Into The Icing In A Decorative Pattern On Top.

Julia Child’s Queen Of Sheba Cake

Ingrediënten

Cake

Chocolate Butter Icing (Glaçage Au Chocolat)

Instructies

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