Woo hoo! I am turning into a super housewife ~ some one wants the cake recipe, too!
Queen of Sheba cake
250g ( half a pound)dark chocolate, chopped
1505 (2/3 cup) caster sugar
150g unsalted butter ( about 5 ounces)
1 tablespoon brandy
1 tablesppon freshly brewed coffee
125g ( one quarter of a pound) of ground almonds
5 eggs, separated
Topping – 200g dark chocolate chopped, 60g unsalted butter, chopped
Combine chocolate, sugar, butter, brandy, coffee in a bowl over a saucepan of simmering water. Stir occasionally until chocolate melted and mixture smooth, stir in ground almonds. Whisk in egg yolks, one at a time, until well combined.
Beat egg whites until firm. Fold into chocolate mixture. Spoon into a greased 20 cm ( 8inch) square tin then bake in a moderate oven 45-50 minutes until cake is firm to touch but still soft in the centre. Cool.
For the topping, combine chocolate and butter in a bowl over a saucepan of simmering water and stir occasionally until smooth. Cool for 15-20 minutes or until thickened, then pour over cake. Stand at room temperature until set. Refrigerate.