Reine de Saba (Chocolate and almond cake)
This extremely good chocolate cake is baked so that its centre remains slightly underdone; overcooked, the cake looses its special creamy quality. Because of its creamy centre it needs no filling.
French Cooking
4oz plain chocolate     melt   Pour into greased and dusted cake tin, 8 inch diameter. Bake in middle of moderate oven 25 minutes or until done. Cake is done when it is puffed and 2 inches around the circumference are set. Cool in tin 10 minutes, cool completely on rack.
2 tablespoons rum  
1/4 lb butter soften   cream   blend together
1/4 lb castor sugar  
3 egg yolks     beat in
2oz ground almonds     stir in
1/4 teaspoon almond extract  
3 egg whites   beat until soft peaks form   fold in egg whites and flour, a quarter at a time
pinch salt
1 tablespoon castor sugar   sprinkle on, beat until stiff peaks form
2oz flour sift
chocolate butter icing   Spread over immediately
2oz plain chocolate   melt over hot water Beat over cold water until cool and of spreading consistency
1 tablespoon rum
2oz unsalted butter   beat in a tablespoon at a time
halved almonds     Press in decoratively
May be made with coffee flavouring rather than rum
There is also a simpler version