Reine De Saba

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 125 g dark chocolate
• 1 tablespoon espresso coffee
• 1 tablespoon brandy
• 100 g unsalted butter
• 1/2 cup caster sugar
• 3/4 cup almond meal
• 3 eggs, separated
• 2 tablespoons icing sugar

Recipe

• 1 preheat ovent to 160°c.
• 2 butter an 18cm springform tin and line with baking paper.
• 3 place chocolate, coffee and brandy in a bowl over simmering water and melt chocolate. once melted stir together adding the chopped softened butter. add almond meal and stir well.
• 4 remove bowl from the heat.
• 5 lightly beat the egg yolks and stir into the chocolate mixture.
• 6 beat the egg whites to soft peak. lighten chocolate mixture with a spoon of the egg whites, then fold in the remaining egg whites.
• 7 pour into prepared tin.
• 8 bake for 40-45 minutes until the cake is firm at the edges and slightly soft in the centre.
• 9 cool completely in the tin before sliding onto serving plate.
• 10 dust with the icing sugar.