Adjust rack to 1/3 up from the bottom of the oven. Preheat oven to 375 degrees F. Butter a springform pan and line the bottom with wax paper. Butter the paper and dust all over it lightly with fine, dry bread crumbs. Melt chocolate in top of small double boiler over hot water on low heat. Remove from heat and set aside to cool. In a small bowl, cream the butter, sugar and beat at moderately high speed for 2 minutes. Add yolks one at a time, beating until thoroughly incorporated. Beat in chocolate and then on low speed beat in almonds, scraping bowl occasionally.
In a large bowl, beat the salt with the egg whites until they hold a definite shape, stir but not dry. Stir in a large spoonful of the whites into the chocolate, then in 3 additions, fold in balance. Turn into pan. Bake for 20 minutes at 375 degrees F. Then reduce heat to 350 and bake for 50 minutes.
Wet and slightly wring out a folded towel and place it on a smooth surface. Remove springform from oven and place it directly on the wet towel. Let stand 20 minutes. Remove sides from springform. Place a rack over the cake and carefully invert. Remove bottom of pan and paper lining. Cover with another rack and invert again to cool right side up. When the cake is completely cool, place 4 strips of wax paper around the edges of cake plate. Gently transfer the cake to the plate, bottom up.
Icing for Queen Mother's Cake:Ingredients
Scale the cream in heavy saucepan over moderate heat until bubbles form around edge. Add instant coffee, stir until dissolved. Add chocolate, remove from heat and stir with wire whisk until chocolate is melted and mixture is smooth. place the bottom of the saucepan in cold water to stop the cooking. Let mixture stand at room temperature for 15 minutes or until it reaches room temperature. Stir and pour all over the top of the cake, using a metal spatula to smooth top, letting a bit of icing run down the sides. Smooth sides. Let set for 5 minutes, remove wax paper strips.
By Robin from Washington, IA
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