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Reine de Saba
A classic French chocolate and almond cake, known for its moist, slightly underbaked center and delicate crumb.
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Ingredients
- 100 g butter (cut into pieces, plus a little for the molds)
- 120 g dark chocolate (cut into pieces)
- 4 eggs
- 70 g granulated sugar
- 75 g ground almonds
- 20 g milk
- 30 g wheat flour
- 20 g cornstarch
- 1 vanilla bean powder
- 4 tsp homemade powdered sugar
Steps
- 1
Preheat the oven to 180°C (350°F). Butter the molds.
- 2
Place the dark chocolate and butter in the Thermomix bowl.
- 3
Add the eggs, granulated sugar, ground almonds, milk, flour, cornstarch, and vanilla.
- 4
Mix until a smooth batter forms.
- 5
Divide the batter among the prepared molds.
- 6
Bake for approximately 25 minutes.
- 7
Allow to cool before unmolding, then dust with powdered sugar before serving.
Notes
The structured data provides the ingredients and timing, but the specific Thermomix settings (speed/temperature) are not visible in the provided excerpt. Standard preparation for this cake involves melting chocolate and butter before incorporating the other ingredients.
Nutrition per serving
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