Stephanie Alexander chocolate cake

This old French recipe, sometimes known as Queen of Sheba’s cake, is so simple it can be made on a whim.

TWAM-20161119 embargo for TWAM 19 NOV 2016 NO REUSE WITHOUT PERMISSION Chocolate and almond cake by Stephanie Alexander Pic: Mark Chew

T his well-known recipe is based on the French classic Reine de Saba, or Queen of Sheba’s cake, made famous by British cookery writer Elizabeth David (1913-1992). Apart from being delicious, I love the fact that it doesn’t require a fancy mixer; it can be made most satisfactorily with nothing more high-tech than a wooden spoon and a whisk. This excellent cake has been included in several of my books. It is ideal for those who love rich chocolate cakes that are not too sweet and are easy to make on a whim. I serve it with double cream, and maybe some raspberries or strawberries.

125g good quality dark chocolate (70 per cent cocoa solids), roughly chopped

1 tablespoon brandy

1 tablespoon espresso

100g unsalted butter, softened

½ cup (110g) caster sugar

¾ cup (90g) ground almonds

3 free-range eggs, separated

Icing sugar, for dusting

Double cream and raspberries or strawberries (optional), to serve

Preheat oven to 160°C. Butter an 18cm round cake tin and line with baking paper. (If you are sure your springform cake tin does not leak, you might prefer to use it, as this cake is very fragile and often cracks when turned out.)

Combine chocolate, brandy and coffee in a heatproof bowl that fits snugly over a saucepan of simmering water, making sure the base of the bowl does not touch the water. Heat without stirring until chocolate is melted. Stir and add butter and sugar. Mix well. Add ground almonds and stir very well. Remove from heat. Lightly beat egg yolks and stir into chocolate mixture. Beat egg whites until firm but not dry. Lighten chocolate mixture with a spoonful of egg white, then fold in the rest.

Spoon batter into prepared tin. Bake for 40-45 minutes. The cake will still test a little gooey in the centre. It will have developed a crust and be very fragile. Cool completely in the tin, then carefully turn out onto a flat plate and invert onto a serving plate. (If using a springform tin, release the side and turn out.) Dust with icing sugar. Cut into slices and serve with cream and berries, if desired, to the side. Serves 6 generously

Image Captions:

 davidherbertfood.com 

 [e-mail] 

 Stephanie Alexander AO is a chef, restaurateur, author and creator of the groundbreaking Kitchen Garden Foundation. Recipe from The Cook’s Table by Stephanie Alexander (Lantern, $69.99). Photography: Mark Chew 