Queen of Sheba Cake Base

Name: Queen of Sheba Cake Base
Yield: 2 cake layers, 10 inches (25 cm) in diameter
Cuisine: French
Ingredients: 1 pound (455 g) sweet dark chocolate; ½ cup (120 ml) dark rum; 7 ounces (200 g) hazelnuts, toasted and finely ground; 10 ounces (285 g) bread flour; 1 pound (455 g) granulated sugar; 1 pound (455 g) unsalted butter, at room temperature; 8 ounces (225 g) almond paste; 12 eggs, separated and at room temperature

Preparation info

2
cake layers, 10 inches in diameter

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

1 pound (455 g) sweet dark chocolate
½ cup (120

Europe
France
Vegetarian
Mediterranean
Cake

Method

Line the bottom of 2 cake pans, 10 inches (25 cm) in diameter, with baking paper (or use pan spray, but do not spray the sides).
Melt the chocolate. Stir in the rum and se