---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Queen of Sheba Cake
  Categories: Cheesecakes, Chocolate
       Yield: 12 servings
  
       6 oz Semisweet chocolate
      14 tb Butter; 1 3/4 sticks
     1/3 c  Sugar
       4    Eggs; separated
   1 1/2 c  Blanched almonds; finely
            -ground
       6 c  Bundt pan *
       3 oz Semisweet chocolate
       1 oz Unsweetened chocolate
       2 tb Sweet butter
            Icing:
     1/2 c  Confectioners sugar**
       3 tb Water
       1 c  Whipped cream (optional)
  
   *or a 9″ round cake pan or springform pan.
   ** (Not considered Kosher for Passover) Adjust a rack to
   the center of the oven. Preheat oven to 350 Butter the
   inside of the pan and sprinkle with matzoh meal for
   Passover; or flour if it is not for Passover.
   Shake out the excess. If using round pan, cut a circle of
   parchment to fit the bottom, place the parchment inside,
   butter and dust the parchment with flour or matzoh meal.
   Melt the chocolate in the top of a double boiler Cream the
   butter and sugar until light and fluffy. Add the egg yolks,
   beating well after each addition. Stir in the almonds and
   the melted chocolate, blending well. Beat the egg whites
   until they hold their shape, then stir 2 heaping
   Tablespoons into the chocolate mixture. Carefully fold in
   the remaining whites. Pour batter into pan. Bake at middle
   level for 45 minutes. Cake should be slightly underdone.
   Allow to cool in the pan, then turn out to ice.
   
   ICING Melt the chocolate for the icing in the top of a
   double boiler Cut the butter into small pieces and sift the
   sugar Add the butter to the chocolate, a little at a time,
   then stirring the sugar. Remove from the heat and add the
   water, beating with a whisk until smooth. If icing seems
   too thick, add a little extra water. Pour immediately over
   the cake. Allow to set for 2 hours. Serves 8-10.
    This is a version of a recipe I have used almost every
   year for Passover.  Sandi in Ct
  
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