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Queen of Sheba Cake

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Queen of Sheba Cake
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Cake:
1/2 cup (1 stick) unsalted butter,
room temperature
1/2 cup sugar
3 egg yolks
7 ounces semisweet chocolate,
melted and cooled
2 tablespoons finely ground almonds
2 tablespoons dark rum or coffee liqueur
1/8 teaspoon almond extract
2/3 cup all-purpose flour
1 teaspoon baking powder
Generous pinch of salt
4 egg whites
2 tablespoons granulated sugar

Glaze:
8 ounces semisweet chocolate,
cut into pieces
1/2 cup (1 stick) unsalted butter,
cut into pieces
4 teaspoons honey

Buttercream:
1/4 cup unsweetened cocoa powder
2 1/2 tablespoons unsalted butter
2 1/2 tablespoons vegetable shortening
1/2 teaspoon vanilla extract
Pinch of salt
1/2 pound (about) confectioner's sugar
Candy coffee beans for garnish

 For cake, preheat oven to 400 degrees F. Butter 8-inch round cake pan
and line bottom with parchment paper; set aside. Beat butter in large
mixing bowl until fluffy. Gradually add 1/2 cup sugar and beat on high
speed 7 to 8 minutes. Add yolks and beat well. Stir in the chocolate, almonds, rum and almond extract. Sift together flour, baking powder
and salt. Return to sifter and set aside. Beat egg whites in large bowl
until soft peaks form. Add sugar 1 tablespoon at a time and beat until
stiff. Sift 1/3 of the flour mixture over batter. Add 1/3 of the whites and
fold gently. Repeat, beating whites quickly just before adding. Repeat
with remaining flour and whites and fold thoroughly. Turn mixture into
prepared pan, spreading evenly. Bake 15 to 18 minutes (1 1/2 inches
along outer edge of cake should be done, but center should still be un- cooked.)  Set on rack and let cool in pan 1 to 2 hours.  (Cake will sink
in center; push outer edge down occasionally to make it as even with
middle as possible.) Chill cake at least 6 hours, preferably overnight,
before unmolding from pan.
For glaze, combine chocolate, butter and honey in top of double boiler
and melt over hot, not boiling, water, stirring occasionally until smooth.
Remove and let cool to about 100 degrees F. While glaze cools, remove
cake from refrigerator and unmold. Using sharp knife, trim any higher
outer edges to make cake  little more level (it will still be lower in center).
Cut out 8-inch circle of cardboard and set cake on top. Place on rack
over baking sheet.  Stir glaze gently with rubber spatula (be careful not
to make air bubbles).  Pour glaze onto center of cake, tilting rack so
glaze coats top and sides of cake completely. Refrigerate immediately
to set glaze, 2 to 3 hours. (Cake can be prepared 1 day ahead to this
point; cover with plastic after glaze sets.)
For buttercream, combine cocoa, milk, butter, shortening, vanilla and
salt in small bowl and blend well. Beat in confectioner's sugar 1 table-
spoon at a time until mixture is stiff enough to be piped. Spoon into
pastry bag fitted with star tip and pipe 8 rosettes around outer edge
of cake and 1 in center. Set coffee bean in center of each. Refrigerate
until ready to serve.
Serves 16.
 

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