Queen Of Sheba Cake

This luxurious Queen of Sheba cake is a show-stopping dessert that combines a delicate almond-chocolate sponge with a rich, silky chocolate custard. The cake layers are infused with toasted almonds and cocoa, providing a nutty depth and tender crumb. Between the layers, a smooth bittersweet chocolate parfait, flavored with a hint of amaretto, adds indulgent richness. Topped with chocolate whipped cream and garnished with blanched almonds, this dessert offers a perfect balance of textures and flavors. It is an ideal centerpiece for special celebrations, holiday gatherings, or when you want to treat yourself to something truly elegant. The combination of chocolate and almond is timeless, making this a memorable finale to any meal.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 12

Calories: 585.4

Dietary: Vegan

Description

This luxurious Queen of Sheba cake is a show-stopping dessert that combines a delicate almond-chocolate sponge with a rich, silky chocolate custard. The cake layers are infused with toasted almonds and cocoa, providing a nutty depth and tender crumb. Between the layers, a smooth bittersweet chocolate parfait, flavored with a hint of amaretto, adds indulgent richness. Topped with chocolate whipped cream and garnished with blanched almonds, this dessert offers a perfect balance of textures and flavors. It is an ideal centerpiece for special celebrations, holiday gatherings, or when you want to treat yourself to something truly elegant. The combination of chocolate and almond is timeless, making this a memorable finale to any meal.

Directions

1
Position rack in center of oven and preheat to 350 degrees.
2
Cover bases of two 9-inch springform pans with foil, then attach sides.
3
Finely grind almonds with 4 tablespoons sugar in a food processor.
4
Sift flour, cocoa, and baking powder into a small bowl.
5
Stir in the almond mixture.
6
Beat egg yolks and 8 tablespoons sugar using an electric mixer until slowly dissolving ribbons form when beaters are lifted, about 6 minutes.
7
Beat egg whites in another bowl with cream of tartar until stiff but not dry.
8
Gradually add remaining 4 tablespoons sugar and beat until whites are stiff and shiny.
9
Fold 1/3 of almond/cocoa mixture into yolks, then 1/3 of egg whites.
10
Repeat twice, folding in melted butter just before final 1/3 of whites is incorporated.
11
Spoon half of batter into each pan, smoothing surface with spatula.
12
Bake until tester inserted in center of cake comes out dry, about 20 minutes.
13
Cool in pans on rack 5 minutes.
14
Invert onto rack and cool cakes completely.
15
Melt chocolate in top of double boiler over hot, but not boiling water.
16
Bring milk to simmer in heavy medium saucepan over low heat.
17
Whisk egg yolks and sugar in bowl until smooth.
18
Gradually whisk in hot milk, return to saucepan.
19
Stir over low heat until mixture leaves path on back of spoon when finger is drawn across it, about 5 to 7 minutes. Do not boil.
20
Gradually whisk custard into chocolate until smooth.
21
Cool completely, stirring occasionally.
22
Whip cream to soft peaks.
23
Fold into cooled chocolate mixture in 3 batches.
24
To assemble, cut each cake into 2 layers, using a serrated knife.
25
Set one layer, cut side up in the 9-inch springform pan.
26
Combine liqueur and water.
27
Brush 4 tablespoons mixture onto cake in pan.
28
Spoon 1/4 of chocolate parfait over cake, spreading to edge.
29
Top with second layer, cut side up.
30
Repeat with liqueur and parfait.
31
Add third layer and repeat.
32
Add fourth layer and repeat, smoothing top of parfait with a spatula.
33
Cover and freeze until firm, at least 4 hours.
34
Remove pan sides.
35
Refrigerate cake while preparing cream.
36
Melt chocolate in double boiler over hot, but not boiling water. Stir until smooth. Remove from over water.
37
Whip cream with sugar and vanilla to stiff peaks.
38
Whisk in chocolate.
39
Spoon mixture into a pastry bag fitted with medium star tip.
40
Set cake on serving platter.
41
Pipe decorative whipped cream rosettes around edge of cake.
42
Set almonds in rosettes.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 585.4kcal

% Daily Value *
Total Fat 32.6g51%
Saturated Fat 3.3g17%
Cholesterol 0.0mg0%
Sodium 182.7mg8%
Total Carbohydrate 67.3g23%
Dietary Fiber 14.0g57%
Sugars 24.5g
Protein 21.0g42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/queen-of-sheba-cake/