kamila slawinska <k...@a...com> wrote:

>czy ktos z grupowiczow szanownych ma moze sprawdzony przepis na to
>francuskie cudo? w archiwum nic nie znalazlam, a w mojej ulubionej
>ksiazce o kuchni francuskiej jest cos, co w ogole nie ma sensu, wiec
>wole nie ryzykowac. z gory dzieki za pomoc.

I. Reine De Saba (Queen Mother's Cake)

1 1/4 c. shelled hazelnuts
3/4 c. butter, softened
1/3 c. granulated sugar
1/3 c. packed brown sugar
6 oz. semisweet chocolate, chopped
2 oz. unsweetened chocolate, chopped
Pinch of salt
6 large eggs, separated and at room temperature
2 Tbls. sugar
1/2 c. heavy or whipping cream
2 Tbls. Hazelnut flavored liqueur
----------------------------------------------------
----
Glaze
3 oz. semisweet chocolate, chopped
4 Tbls. butter
1 Tbls. water
Mint leaves and candied violets for garnish

Preheat oven to 350 degrees F. Toast nuts on baking sheet until
lightly browned, 12-15 minutes. Wrap nuts in towel; cool 5
minutes. Rub nuts in towel to remove skins and cool. Pulse nuts in
food processor with 1 tablespoon of sugar until finely ground.
Melt chocolates and cream over low heat until smooth, cool.
Preheat oven to 350 degrees F. Butter 9-inch springform pan. Line
bottom with waxed paper and butter and flour paper. Beat
butter, 1/3 cup sugar, brown sugar, and salt until light and fluffy.
Beat in egg yolks two at a time. Add chocolate mixture and
liqueur, beat until just blended. Stir in nuts. Beat egg whites to
soft peaks. Beat in 1 tablespoon sugar and beat until stiff.
Fold egg whites into batter. Pour into prepared pan. Bake 45
minutes or center is puffed and firm. Cool on wire rack 20
minutes. Remove from pan (also remove paper) and cool completely.

For Glaze:
Melt chocolate, butter and water over low heat until smooth,
stirring occasionally. Pour warm over cake, smooth top and sides.
Let stand 2 hours or over night.
From: Ladies Home Journal, May 1989

II. Reine de Saba

Voici ma recette de gâteau au chocolat préférée, a ne pas faire
pendant un régime ;-)

250 g de chocolat
250g de miel
250g de beurre
6 oeufs
150g de farine
125g de noisettes mondées
Allumez le four termostat 5/6 Rapez le chocolat (moi je le fais
fondre au bain marie ça va plus vite) Mélangez le avec le
miel, le beurre et jaunes d'oeufs Ajoutez la farine et les
noisettes hachées Travaillez la pate jusqu'a ce qu'elle soit bien
homogene. Battez les blancs d'oeufs en neige tres ferme. Incorporez
les délicatement a la pâte. Beurrez légerement un moule a
manqué, versez y la pâte. Mettez dans le four sur la grille a mi
hauteur. Laissez cuire 30mn Au bout de ce temps, vérifiez la
cuisson en enfonçant dans le gâteau la lame d'un couteau qui doit
rester moëlleux. Au besoin, prolongez la cuisson. Retournez le
gâteau sur une grille pour démouler. Laissez refroidir
completement. Conservez au frigo. Décorez éventuellement la surface de
chocolat et de sucre glace. Bon dessert a tous" Hilo

III Queen Mother's Cake

1 1/2 cups almonds, skinned
6 ounces semisweet chocolate, chopped
3/4 cup sugar, divided
6 ounces unsalted butter
6 large eggs, separated
1/8 teaspoon salt
1 teaspoon fresh lemon juice

Toast the almonds in a single layer in a shallow pan in a
350-degree oven for 12 to 15 minutes, shaking the pan a few times,
until the almonds are lightly colored and give off a delicious
smell of toasted almond when you open the door. Set aside to
cool. Adjust the rack one-third up in the oven, and preheat to
375 degrees. Butter the bottom and sides of a 9-inch-by-3-inch
springform pan, and line the bottom with a round of parchment
paper. Butter the paper. Dust the pan all over with fine, dry
bread crumbs. Gently shake out excess.

Place the chocolate in the top of a double boiler over warm
water on moderate heat. Cover until partially melted, then uncover
and stir until just melted and smooth. Remove the top of
double boiler, and set aside until chocolate is tepid. Place the
almonds and 1/4 cup sugar in a food processor fitted with a metal
chopping blade. Process until the nuts are fine and powdery.
Stop the machine once or twice, scrape down the side, and
continue to process. Process for at least a full minute. Set aside the
ground nuts. In the large bowl of an electric mixer, beat the
butter until soft. Add 1/4 cup of the sugar, and beat to mix.
Add the egg yolks, one at a time, beating and scraping the sides
of the bowl as necessary until smooth. On low speed, add the
chocolate and beat until mixed. Then add the processed almonds
and beat, scraping the bowl, until incorporated. In a clean
mixer bowl, with clean beaters, beat the egg whites with the salt
and lemon juice, starting on low speed and increasing it
gradually. When the whites barely hold a soft shape, reduce the speed
a bit, and gradually add the remaining 1/4 cup sugar. On high
speed, continue to beat until the whites hold a straight point
when the beaters are slowly raised. Do not overbeat.

Stir a large spoonful of whites into the chocolate mixer to
soften it a bit. Then, in three additions, fold in the remaining
whites. Do not fold thoroughly until the last addition, and do
not handle more than necessary. Turn the mixture into the
prepared pan. Rotate the pan briskly in order to level the batter.
Bake 20 minutes at 375 degrees, and then reduce temperature to
350 degrees and continue to bake for an additional 50 minutes
(total baking time is 1 hour and 10 minutes.) Do not overbake; the
cake should remain soft and moist in the center. (The top
might crack a bit; it's OK.) Wet and wring out a folded tea towel,
and place it on a smooth surface or rack. Remove the cake pan
from the oven and place it on the wet towel. Let stand until
tepid, 50 to 60 minutes.
Release and remove the sides of the pan. (Do not cut around
the sides with a knife; it will make the rim of the cake messy.)
Now, let the cake stand until it is completely cool, or longer
if you wish. This cake will sink a little in the middle; the
sides will be a little higher. Use a long, thin, sharp knife and
level the top. (Editor's note: I never needed to do this.)
Brush away loose crumbs. Place a rack or a small board over the
cake and carefully invert. Remove the bottom of the pan and the
paper lining. Cool. The cake is now upside down. This is the way
it will be iced.