Applause Online

April 2004

Departments

Spoon Queen of Sheba Chocolate Almond Cake
Courtesy of Feast from the Mideast by Faye Levy Reprinted with permission.

Like many Passover cakes, this is made with potato starch instead of flour. For meatless dinners, you can prepare it with butter instead of margarine. The cake is luscious enough to be served on its own, but the chocolate truffle frosting adds extra richness.

Makes 8 servings.

Cake:
1 cup blanched almonds
1/2 cup sugar
5 ounces semisweet chocolate, chopped
1/2 cup (4 ounces) unsalted margarine, cut in pieces
2 tablespoons water
4 large eggs, separated, at room temperature
2 tablespoons potato starch

Chocolate Truffle Frosting and Garnish (optional):
1/2 cup almond milk
4 ounces bittersweet or semisweet chocolate, finely chopped
1/4 cup unsalted margarine
2 to 3 tablespoons chopped toasted pistachios or 8 to 10 toasted blanched almonds

Cake:
Preheat oven to 325 degrees F. Lightly grease an 8 by 2 1/2 inch springform pan with margarine; line base with parchment paper or foil; and grease paper or foil.

Grind almonds with 2 tablespoons sugar in a food processor until as fine as possible. Transfer to a bowl.

Combine chocolate, margarine, and water in a large bowl set about hot water over low heat. Stir until smooth. Remove from heat, cool slightly.

Whisk egg yolks to blend. Gradually add yolks to chocolate mixture, whisking vigorously. Stir in 1/4 cup sugar, followed by almonds and potato starch. Mix well.

Whip egg whites in a large bowl until soft peaks form. Gradually beat in remaining 2 tablespoons sugar. Whip at high speed until whites are stiff and shiny by not dry. Gently fold whites into chocolate mixture in 3 batches, folding just until blended.

Transfer batter to pan and spread evenly. Bake about 1 hour or until a cake tester inserted in center of cake comes out clean.

Cool in pan on a rack for 10 minutes. Run a knife or metal spatula carefully around edges of cake. Turn cake onto rack, gently release spring, and remove pan. Remove paper and cool cake completely. Invert onto another rack, then onto a platter so smoothest side faces up.

Frosting:
To make frosting, bring almond milk to a simmer in a small saucepan. Remove from heat and immediately add chopped chocolate. Stir quickly with a whisk until mixture is smooth; set it above a pan of hot water if chocolate doesn't melt completely. Let cool but do not let it harden. Beat mixture in a mixer at high speed for about 3 minutes or until color lightens.

Cream margarine in a large bowl until very soft and smooth. Gradually beat in chocolate mixture until frosting is smooth.

Spread frosting all over cake and smooth. Garnish center with pistachios or edge with almonds. Refrigerate for 2 hours before serving; serve at room temperature.