Ingredients for Queen Cake
- 2 tablespoons (1/4 cup) unsalted butter
- White Sugar
- Semisweet Chocolate
- Almonds
- 2 tablespoons Kahlúa
- Eggs
- 2 cups all-purpose flour
- Heavy Cream
- Whole Almonds
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How to Make Queen Cake
- Preheat oven to 350°F (175°C).
- Cream together 1 cup (2 sticks) unsalted butter and 1 1/3 cups granulated sugar until light and fluffy.
- Melt 6 ounces of semi-sweet chocolate chips in a double boiler or microwave.
- Incorporate 1 cup of ground almonds and the melted chocolate into the butter mixture.
- Gradually add 2 tablespoons of Kahlúa to the mixture, mixing well after each addition.
- Add 4 large egg yolks one at a time, mixing thoroughly after each addition.
- In a separate bowl, beat 4 large egg whites until soft peaks form. Gradually add 2 tablespoons of granulated sugar and continue beating until stiff peaks form.
- Gently fold the egg whites into the butter mixture, alternating with 2 cups of all-purpose flour, beginning and ending with the egg whites. Be careful not to deflate the egg whites.
- Pour batter into a greased and floured 9-inch springform pan. Alternatively, line the bottom with parchment paper.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once completely cool, frost with the prepared glaze.
- Refrigerate for at least 2 hours before serving to allow the glaze to set.
- **Glaze:**
- Melt 6 ounces of semi-sweet chocolate chips and 2 ounces of heavy cream in a double boiler or microwave, stirring constantly until smooth.
- Whisk in 4 ounces of heavy cream until the mixture is smooth and glossy.
- Remove from heat and stir in 2 tablespoons (1/4 cup) of unsalted butter until melted and incorporated.
- Allow the glaze to cool slightly before pouring it over the cooled cake.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
108g
Fat
126g
Carbs
15g
