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Need to impress someone or just indulge your sweet tooth? Either way I have the cake for you! This is a result of my 2010 cooking challenge and I am ever so glad I gave it a chance. This is a decadent, indulgent and delicious cake; rich, creamy and worth all 3 billions calories. It is a relatively simple recipe that yields wonderful results. I actually stayed pretty true to this recipe, only deviating a tiny bit adding a touch of cinnamon.

I attempted to make a cute cupcake sized version of this in the great silicone tree molds my roommate brought home. It was more then a bit of a fail. The cake was too sticky and moist to come free from the silicone molds. They crumbled. But, it came out of the round cake pan beautifully.

Reine De Saba (adapted from Mastering the Art of French Cooking)

4 oz semi-sweet chocolate

2 Tbs coffee

1 stick butter, softened

2/3 c sugar

3 eggs, separated

Pinch salt

1 Tbs sugar

1/3 c pulverized almonds (about 1/2 c almonds puréed with 1 Tbs sugar)

¼ tsp almond extract

½ c whole wheat flour

Pre heat oven to 350° and butter and flour a 8” cake pan.

Melt chocolate with the coffee, stirring so it combines completely. Set aside.

Cream butter and 2/3 c sugar together for several minutes until pale yellow and fluffy. Thoroughly beat in the egg yolks.

Beat the egg whites and salt in a separate bowl until soft peaks form. Sprinkle in 1 Tbs of sugar and beat until stiff peaks form.

Fold the chocolate into the butter mixture with a spatula. Stir in the almonds and extract. Immediately stir in a fourth of the egg whites.

Gently fold in a 1/3 of the remaining egg whites. Add the flour and continue folding. Add the remaining egg whites, folding batter until completely combine. Pour batter into prepared cake pan. Bake for about 25 minutes.

Remove from oven and allow cake to cool in pan for 10 minutes. Run a knife around the edge of the pan and gently place on to a cake rack to cool completely.

Glacage Au Chocolat {Chocolate Butter Icing}

2 oz semi-sweet chocolate

2 Tbs coffee

6 Tbs butter

Place chocolate and coffee in a small pan and melt. Beat butter into the hot chocolate mixture 1 Tbs at a time. Beat mixture over an ice water to cool to spreading consistency. Spread over the cooled almond cake.