Queen Mother Cake

Category: Confectionery
Kitchen: english
Queen Mother Cake

Ingredients

black chocolate 56% 170g
butter 82% 170g
sugar 150g
eggs, split 6 pcs. large (430g)
ground almonds 170g
ganache for cake
cream 35% 115g
instant coffee 2h l.
black chocolate 56% 227g

Cooking method

  • preheat the oven to 190C
  • Grease a detachable form with a diameter of 22 cm with oil, line the bottom with baking paper, also grease with oil. Sprinkle the form with finely ground bread crumbs.
  • melt chocolate. set aside to cool to room T.
  • Beat the softened butter with a mixer, continuing to beat, add sugar in a thin stream and beat everything together for 2-3 minutes. while continuing to beat, add the yolks one at a time, whisking thoroughly until smooth.
  • while whisking, pour in the chocolate, and then, at the lowest speed, stir in the ground almonds.
  • Beat whites until standing peaks with 1/8 tsp. salt.
  • knead 1 tbsp into the chocolate mass. l. proteins, then mix the rest in three steps.
  • pour the dough into a mold, align, turning sharply from side to side.
  • oven 20 min. at 190C, then reduce T to 175 and bake for another 50 minutes.
  • wet and lightly wring out a towel, put it on a baking sheet. take the cake pan out of the oven, place it directly on a wet towel for 20 minutes. then remove the sides of the form and gently turn the cake onto the wire rack. cover with another wire rack, turn upside down and leave to cool completely.
  • the crust may rise unevenly and crack along the surface during baking. it's ok, it will level out during cooling. in the finished cooled form, the cake will be 4.5 cm in height.
  • to cook ganache
  • Bring the cream to a boil over medium heat until bubbles appear along the sides of the pan, but do not simmer. add instant coffee, stir with a whisk. add broken chocolate, leave for 1 min. after a minute, remove from heat, stir thoroughly with a whisk until the chocolate is dissolved and the mass becomes smooth.
  • set aside for 15 minutes, until the mixture has cooled to room temperature. Stir (do not beat) and cover the cake on top and sides.

The dish is designed for

12 servings

Note

pianist Jan Smeterlin found this recipe during his Austrian concert tour. Jan loved to cook and and cooked it for the Queen Dowager of England (Queen Mother). The Queen Mother loved the cake and since then she has often served it at her royal receptions.

the queen mother knew a lot about chocolate recipes, I can tell you this is very chocolate, exquisite bitter taste, an incomparable combination of almonds and chocolate .. and it is easy and quick to prepare

I found this recipe in the book of Maida Hitter, who prepared desserts for her husband's restaurant. the queen mother's cake is one of the three most sought after items in the restaurant. try it

p.s. I apologize for the photo - I cooked to take away, that's all that came back to me for photographing. how I cook it again - I will replace it with a more decent photo

Suslya
Ludik, he's so chocolate! so straight .. it smells straight! how I love this !!!
Lisss's
Gopher, your beloved sister Helen said that from now on he even eclipsed tiramisu for her! he's cool, yeah ..

and most importantly, you don't need to peel the almonds - no one can see the current in the chocolate dough anyway !!
NatalyaN
Quote: Lisss's

...

and most importantly, you don't need to peel the almonds - no one can see the current in the chocolate dough anyway !!
I came to swear! This is why you did not place such valuable information in the recipe, but do you distribute the current in secret?
Lisss's
Natashik, this is the current for those who will finish reading because it is correct, of course, to clean, but ...

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