Reine de Saba avec Glaçage au Chocolat : (Almond Chocolate Cake)

Dear Friends!

Am very happy to be a part in Baking partners group.Its so exciting to get new friends and get to know better by talking to everyone and sharing it with fun,laughter and of course our experiences and tips :) Am so thrilled once joined into a group. I loved it :) Here is the recipe we had kept it our secrets before posting it.Here the recipe  and  post title has been  declared and We are celebrating Julia's Birthday along with you all and our group. :) Here is the recipe Chocolate Almond cake.Enjoyed baking,decorating and finally celebrating it along with you everyone.! Here is Julia Child's quote :) I loved that quote by her :)

“Find something you're passionate about and keep tremendously interested in it.”
― Julia Child

Well Here is the recipe as below

Ingredients: I had used 6 Inch Cake pan.

For Cake (8” pan)

• 4 ounce/ 113.4 grams   of semi-sweet chocolate melted with 2  tablespoon  of rum/ coffee
• ¼  lb/ 1 stick/ 113g softened butter
• 2/3 cup / 134g granulated sugar
• 3 Eggs  ( Yolks and White Separated)
• Pinch of salt
• 1 Tbs of granulated sugar
• 1/3 cup/ 65g pulverized (ground) almonds
• ½ tsp almond extract
• ½ cup/ 57g cake flour (scooped and leveled, turned into a sifter)

Notes: If you don't have cake flour then it is okay use 1/2 Cup All purpose flour.Take out  1 tablespoon Of All purpose from the measuring cup and put it back .Take 1 Tablespoon of Corn Flour/Corn Starch to the remaining All purpose flour.  Sieve it well using 2 times and You ll get cake flour! :)

I had used 6 Inch Cake pan and Made it finally. I got some leftover cake batter and made 6 mini cupcakes on it.  

You can make it whole cake pan 8 inch. 

Chocolate Icing

• 2 ounces (2 squares)/ 56.7 g semisweet baking chocolate
• 2 Tb rum or coffee
• 5 to 6 Tb unsalted butter

Method

• Preheat oven to 350 degrees. Butter and flour the cake pan. Set the chocolate and rum or coffee in a small pan, cover, and place (off heat) in a larger pan of almost simmering water; let melt while you proceed with the recipe. Measure out the rest of the ingredients
• Cream the butter and sugar together for about 3 minutes until they form a pale yellow, fluffy mixture. Beat in the egg yolks until well blended.
• Beat the egg whites and salt in a separate bowl until soft peaks are formed; sprinkle on the sugar and beat until stiff peaks are formed.
• With a rubber spatula, blend the melted chocolate into the butter and sugar mixture, then stir in the almonds, and almond extract. Immediately stir in one-fourth of the beaten egg whites to lighten the batter. Delicately fold in a third of the remaining whites and when partially blended, sift on one-third of the flour and continue folding. Alternate rapidly with more egg whites and more flour until all egg whites and flour are incorporated.
• Turn the batter into the cake pan, pushing the batter up to its rim with a rubber spatula. Bake in middle level of preheated oven for 25 minutes. Cake is done when it has puffed, and 2 1/2 to 3 inches around the circumference are set so that a Tooth pick plunged into that area comes out clean; the centre should move slightly if the pan is shaken, and a needle comes out oily.
• Allow cake to cool in the pan for 10 minutes. Run a knife around the edge of the pan, and reverse cake on the rack. Allow it to cool for an hour or two; it must be thoroughly cold if it is to be iced
• To serve, use the chocolate-butter icing recipe below

Notes: For 6 Inch cake pan Baking time is done within 20 minutes. So keep checking and watch once it is baked and at the center it should have crumb when sticks it to the tooth pick.Then take it out.Cool it on the cooling rack. 

 

Glacage au Chocolat (Chocolate-butter Icing)

2 ounces (2 squares) semi-sweet baking chocolate

2 Tblspoon  rum or coffee

5 to 6 Tblspoon  unsalted butter

Method:

Place the chocolate and rum or coffee in a small pan, cover, and set in a larger pan of almost simmering water. 

Remove pans from heat and let chocolate melt for 5 minutes or so, until perfectly smooth.

 Lift chocolate pan out of the hot water, and beat in the butter a tablespoon at a time. Then beat over the ice and water until chocolate mixture has cooled to spreading consistency.

 At once spread it over your cake with spatula or knife. Then press a design of almonds over the icing.

Here is my experimented, baked and decorated it finally :) 

Notes:I made mini cupcakes.Here is the method as follows as below.

Preheat the oven to 350 F

If you got some left overs then take 1 Tablespoon Chocolate almond batter to the lined mini muffin paper on the mini muffin pan. 

Set to bake for about 15 minutes.

Allow it to cool.

Take icing and put it into the piping bag with a tip 3# Write out the design letter :)

Design on your own :)

Garnish with Sliced almonds or Whole Almonds or Silvered Almonds

Here is a piece for Julia!!!

 I had really enjoyed baked it and iced it. Its really awesome taste :) You also try for it !!!!

Enjoy!!! Happy Baking!!!!