Reine De Saba – a delicious recipe with chocolate, espresso coffee, brandy, butter, caster sugar, almond meal. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat ovent to 160u00b0C.
2
Butter an 18cm springform tin and line with baking paper.
3
Place chocolate, coffee and brandy in a bowl over simmering water and melt chocolate. Once melted stir together adding the chopped softened butter. Add almond meal and stir well.
4
Remove bowl from the heat.
5
Lightly beat the egg yolks and stir into the chocolate mixture.
6
Beat the egg whites to soft peak. Lighten chocolate mixture with a spoon of the egg whites, then fold in the remaining egg whites.
7
Pour into prepared tin.
8
Bake for 40-45 minutes until the cake is firm at the edges and slightly soft in the centre.
9
Cool completely in the tin before sliding onto serving plate.
10
Dust with the icing sugar.
843
kcal
Calories
60
g
Fat
62
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 125 g dark chocolate, 1 tablespoon espresso coffee, 1 tablespoon brandy, 100 g unsalted butter, and more.
Yes, Reine De Saba falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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