Queen Chocolate Cake Recipe

 

Ingredients

1 mug almonds, cleaned

4 oz. semisweet chocolate,

2 mugs sugar

7 oz. unsalted spread

7 extensive eggs,

1 tsp. salt

2 tsp. new lemon juice

1 mug cream

3 tsp.  coffee or espresso powder

9 oz. semisweet chocolate

Directions

1. in making the cake, gather the almonds in a layer in a large and shallow container in a 350° broiler for 16 minutes, shudder the pan for several times, until when the almonds are darken a bit. set it aside for it to cool down.

distribute the base and sides of a 10” x 3” pan and file the base with a round plate liner paper cut making sure it will fit. distribute the paper. sprinkle the container, dry up the bread scraps and pat gently to shudder out extra.
Put the arranged container aside.

Put the chocolate in a highest point of little twofold heater in a warm water on a high temperature.
distribute it until it is completely softened, unseal and blend it until it is totally soft and mixed.
take it off from the high point of the twofold pan and set it aside until room temperature.
put the almonds and a glass of the sugar in a processor.

Mix the paste until it is creamy.
Include a glass of the sugar and mix to blend. add the egg yolks, mixing and scraping the sides of the container.
On a low speed add the chocolate and mix it until it is already blended. after that add the handled almonds and mix, scraping the container, until it is already fused.

after that, the whites has to be beaten in a dish of a blender.

Beat the egg whites with a little bit of salt and lemon juice, begin on a low speed and gradually increase the speed.
when the whites holds a shape, decrease the pacing a bit and gradually add the extra sugar.
on high velocity.

mix it in a large spoonfull of mixture in a large spoonfull of whites in to the chocolate mixture to harden it a bit.

set it for 20 minutes at 375° and decrease it in to 350° and keep on baking for an extra 50 minutes.

Wet wring out from a collapsed towel and place it on a smooth area.
take the cake out from the skillet from the pan and place it on a wet towel.

take the sides of the dish out . let the cake stand still until it is cool,Put it in a rack on the top of the cake. take the base off the container and paper lining.

to make the icing, melt the cream in to 9 glass pan until when it starts to form a meager skin on top. add the coffee and speed to spread add the chocolate and mix over hotness for a minute and mix it until the chocolate melted.

allow the icing stay at room temperature, mix at times until when the icing starts to thick.

mix and blend, and pour it slowly on the high point of the cake, spill it on the center. Trim the top and distribute the icing so a tad bit of it flows down the sides. use a little spatula to smoothen the sides