Queen of Sheba

Name: Queen of Sheba
Yield: Serves 10–12
Cuisine: French
Ingredients: ½ cup (about 2 ounces) sliced toasted almonds; 1 ounce each white and/or dark chocolate (optimal) if you plan to marble the glaze; Bittersweet Chocolate Glaze; ½ cup (2 ounces) ground blanched almonds; 6 ounces semisweet or bittersweet chocolate, cut into pieces; 3 tablespoons brandy; 6 ounces sweet butter, cut into pieces; 4 large eggs, separated; ⅛ teaspoon almond extract; ⅛ teaspoon cream of tartar; ¾ cup sugar; ¼ cup (1 ounce) flour

Preparation info

Serves
10–12

Difficulty
Easy

Appears in

Cocolat

By Alice Medrich

Published 1990

About

Torte tastes best if baked at least one day ahead.

Ingredients

6 ounces semisweet or bittersweet chocolate, cut into pieces
6 ounces sweet butter, cut into pieces

Americas
Europe
France
United States
Dessert
Mediterranean
Vegetarian
Chocolate

Method

Preheat oven to 375°. Line bottom of 8 × 3-inch springform pan with parchment or waxed paper.
Combine chocolate and butter in a small bowl placed in a barely simmering water bath over low heat, stirring occasionally until melted and smooth. Remove from