http://www.mochachocolate.com/chocolate/french.html French chocolate is not just only for plain consumption, but you can be creative and whip up a sinful treat with your French chocolate. en-us Tue, 19 Jun 2007 12:54:49 EDT Tue, 19 Jun 2007 12:54:49 EDT Weblog Editor 2.0 Add a little excitement to your dessert; throw a little chocolate in the mix. But not just any chocolate, French chocolate. Chocolate is great, but French chocolate desserts are even better. Go to any French restaurant and try any one of their French chocolate desserts, don't you feel better almost immediately? Here is a special French chocolate dessert. It's a big favorite. French Chocolate Dessert Reine de Saba (Queen of Sheba Chocolate Cake) INGREDIENTS: 1 cup whole blanched almonds, lightly toasted 1/2 cup sugar 1/3 cup unbleached all-purpose flour 1/2 cup unsalted butter, softened 5 oz. unsweetened chocolate, melted 3 eggs, separated 2 Tablespoons almond liqueur chopped, toasted almonds to decorate For the glaze: 3/4 cup heavy cream 8 oz. unsweetened chocolate, chopped 2 Tablespoons unsalted butter 2 Tablespoons almond liqueur PREPARATION: Preheat oven to 350 degrees F. Grease a 9-inch springform pan. Line the bottom with parchement paper, grease the paper and then dust the pan lightly with flour. 1. Process the almonds with 2 tablespoons of the sugar in a food processor until they are very fine. 2. Transfer to a bowl and sift the flour over. Set aside. 3. With an electric mixer, beat the butter until creamy. Add half of the remaining sugar and beat for about 2 minutes. 4. Beat in the melted chocolate, then add the egg yolks one at a time, beating well after each addition. Mix in the almond liqueur. 6. In a clean bowl, with scrupulously clean beaters, beat the egg whites to soft peaks. Add the remaining sugar and beat to stiff peaks. 7. Fold a quarter of the whites into the chocolate to lighten it. Then alternately fold in the almonds and the remaining whites in three batches. 8. Spoon the mixture into the prepared pan and spread evenly. Bake for 30 to 35 minutes, until the edges are puffed but the center is still soft. Allow to cool in the pan for 15 minutes, then invert onto a wire rack and cool completely. Remove paper. For the glaze: 9. Bring the cream to a boil. Remove from heat and add the chocolate, stirring until it is melted and smooth. 10. Beat in the butter and the almond liqueur. Cool the mixture for about 20-30 minutes, stirring ocsasionaly. 11. Place a baking pan under the rack to catch the glaze drippings. Pour over most the the warm glaze to cover completely. Press the nuts onto the sides of the cake. If desired, the remaining glaze may be used for piping Reine de Saba on top of the cake. To serve: Chill the cake until ready to serve. I bet you didn't think French chocolates could be so useful. But not just French chocolate, most European chocolate make great ingredients for desserts and other delights. Imagine making almost anything from chocolate, how great would life be then? But the chocolatie joy doesn't stop there. Take time to learn about -- and hopefully sample -- other European chocolates. How about German chocolate or Belgian chocolate? Both are just as satisfying as French chocolate and just as pleasing. Tue, 19 Jun 2007 12:54:49 EDT