Queen of Sheba Chocolate Almond Cake

Step 1: Preparation

• Preheat the oven to 350°F (175°C).
• Arrange the oven rack in the middle position.
• Butter an 8-inch by 1½-inch cake pan thoroughly on the bottom and sides.
• Sprinkle 2-3 tablespoons of flour into the pan, shake to coat evenly, and discard excess flour.

Step 2: Melt Chocolate

• Melt 4 ounces of semisweet chocolate bits with 2 tablespoons of dark Jamaican rum in a heatproof bowl set over hot water (double boiler method).
• Stir occasionally until smooth and velvety, avoiding direct heat to prevent granular texture.

Step 3: Measure Flour

• Sift 3/4 cup cake flour, overflowing the measuring cup, then level with a knife for accuracy.

Step 4: Cream Butter and Sugar

• Cream 1 stick (4 ounces) of soft unsalted butter with 2/3 cup granulated sugar until fluffy.
• Add 3 egg yolks and beat until well combined.

Step 5: Beat Egg Whites

• Ensure bowl and beaters are clean and dry.
• Beat 3 egg whites slowly at first until foamy.
• Add 1/4 teaspoon cream of tartar and a pinch of salt.
• Continue beating until soft peaks form.
• Add 2 tablespoons sugar and beat until stiff but not dry peaks form.

Step 6: Combine Ingredients

• Mix the melted chocolate and rum into the creamed butter, sugar, and egg yolks.
• Add 1/3 cup pulverized blanched almonds and 1/4 teaspoon almond extract.
• Fold in the sifted cake flour last.

Step 7: Fold in Egg Whites

• Gently stir about a quarter of the beaten egg whites into the batter to lighten it.
• Carefully fold in the remaining egg whites using a rubber spatula with a folding motion to avoid deflating.

Step 8: Bake

• Pour the batter into the prepared cake pan.
• Smooth the batter up the edges to prevent a puff in the center.
• Tap the pan lightly to settle the batter.
• Bake in the preheated oven for about 25 minutes.
• Test doneness by inserting a toothpick: the edges should come out clean, the center slightly moist with chocolate.
• If needed, bake 2-3 minutes longer.

Step 9: Cool and Unmold

• Let the cake cool in the pan for 10 minutes; it will sink slightly.
• Run a knife around the edges to loosen and invert the cake onto a plate.
• Allow the cake to cool completely for about 2 hours before icing.

Step 10: Prepare Chocolate Butter Glaze

• Melt 2/3 cup semisweet chocolate bits with 2 tablespoons rum as before.
• Beat in 6 tablespoons unsalted butter, one tablespoon at a time, until smooth and creamy.
• Chill or beat over cold water if too soft until it thickens enough to spread.

Step 11: Ice and Decorate

• Pour the glaze over the cooled cake, letting it drip down the sides.
• Decorate with whole blanched almonds.

Additional Notes

• The cake can be frozen before or after icing.
• The moist center is characteristic of this cake.
• Avoid overbeating egg whites to keep them soft and velvety.