---------- Recipe via Meal-Master (tm) v8.02
  
       Title: REINE DE SABA
  Categories: Cakes, Chocolate
       Yield: 6 servings
  
       4 oz Semisweet chocolate
       4 oz Slivered almonds
     2/3 c  Confectioners sugar - PLUS 2
            -tablespoons
     1/2 c  Cake flour
       3    Eggs
       1    Stick butter
     1/2 ts Almond extract
            CHOCOLATE GLAZE*
       3 oz Semisweet chocolate
       2 oz Butter
            Slivered almonds for garnish
  
   Calories     per serving:             Number of Servings:   6 Fat grams per
   serving:              Approx. Cook Time: Cholesterol per serving: Marks:
   
   *DIRECTIONS*
   
   *For the nicest looking shiny glaze, serve this cake on the day it is
   completed.  The cake remains moist and delicious, however, for several
   days.
   
   PREPARATION: Heat oven to 325F. Butter and flour an 8-inch square or
   10-inch round cake pan. Cut the 4 ounces of chocolate into small pieces and
   melt in the top of a double boiler set over hot water, stirring frequently.
   Remove pan from hot water and cool slightly. In a food processor, nut
   grinder or blender, grind the 4 ounces of almonds to a powder. If you use a
   processor or blender, put 2 tablespoons of the sugar in the machine along
   with the nuts.  Put ground nuts through a sieve to get rid of any remaining
   chunks.  Toss the powdered almond mixture with the flour. Separate the
   eggs.  Beat together the butter and 1/3 cup of the remaining sugar until
   creamy and light. Add the melted chocolate and the extract. Add the egg
   yolks, one at a time, beating thoroughly after each addition. Beat the
   whites to stiff peaks, add the remaining sugar, and beat until glossy. Fold
   in nut mixture.  Gently followed egg white mixture into chocolate just
   until incorporated. Pour the batter into the prepared pan. Bake in a
   preheated oven until a toothpick inserted in the center of the cake comes
   out almost clean, about 30 minutes. Cool in the pan for about 10 minutes.
   Divide into individual servings if desired. Recipe can be made to this
   point up to a day ahead.
   
   CHOCOLATE GLAZE: Heat the chocolate and butter in the top of a double
   boiler set over hot water, stirring frequently, until just melted. Remove
   from hot water. Cool the chocolate glaze just until it thickens. It should
   remain pourable. Glaze whole cake or individual servings on a rack set over
   a pan to catch drippings. Garnish with almonds if desired.
   
   Serve at room temperature or refrigerate for up to 4 days.
   
   Serves 6.
   
   Recipe from Cook’s Magazine, September/October, 1987.
  
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