This recipe has been adapted from the "Australian Gourmet Traveller Chocolate" cook book... Page 68, Queen of Sheba Cake
Ingredients for a dairy free version:
- 250g dark chocolate with no dairy (I like to use Lindt 70% dark chocolate as it has a nice smooth consistency and can be found in many places)
- 150g castor sugar
- 150g cocoa butter (find this at a health food store)
- 1 tablespoon brandy
- 1 tablespoon of coffee
- 125g ground almond meal
- 5 eggs, separated
- 200g dark chocolate (again, same as before)
- 60g cocoa butter
- combine chocolate, butter, sugar, brandy and coffee in a large heatproof bowl over saucepan of simmering water. Stir occasionally until smooth.
- stir in almond meal.
- whisk in egg yolks, one at a time until well combined.
- use an electric beater to whisk egg whites until firm peaks form. Fold egg whites into chocolate mixture until just combined.
- spoon mixture into a greased and lined (grease with a little melted cocoa butter) 20cm square cake tin.
- bake at 180.c for 40-50 minutes, or until cake is firm to touch but still a little soft in the middle.
- cool cake in pan. It will sink a little as it cools.
- topping: combine chocolate and cocoa butter in bowl over simmering water. Melt while stirring occasionally until smooth. Cool until thick, then ice cake. Decorate as desired.
This cake is perfect for many occasions, and since it has no flour, it is great for those who have a gluten allergy or for Passover festivities.
Please note: I am not a dietician, I am not a chef or even a cook. I am actually a fashion designer, and you can read my other blog, "The World of Ms Penelope Red" if you like. Please take this into consideration if you decide to use my recipes, and if you have a very sensitive allergic reaction to dairy.