As part of my experimentations of baking with almond flour, recently an article on NY-times by Nigella Lawson circulating on face book caught my attention.
The article was about Julia Child's Gateau Reine de Saba, French for Queen of Sheba cake የኑብያንዋ ንግሥት (የንግሥተ ሣባ) ቸኮላት ኪክ from Julia Child's first book, The French Chef. According to the article this cake was the first French cake Julia Child ever ate.
There are many many ways to make a chocolate cake. People have done it for years. There is - by no means - a standard "gospel" of proper procedures.
I will assure you that you can deviate off of any chocolate cake recipes that you see fit.
Because there is no good reason for you to go wrong on chocolate, butter and flour.
Just be sure to use the best quality chocolate and booze your cake with the best quality liqueur.
In this case I used Amaratto Italian liqueur, which fitted well with the almond nuance of the cake.
As usual. I also did not follow the recipe in the strictest sense and omitted the sugar and went with raw honey as a sweetener which worked out perfectly delicious.
So inline with the Nubian way of life, I stretched my imagination a bit and have decided to use coffee and also korerima.
The outcome was delicious!
Korerims is a unique spice indigenous to Ethiopia; closely related to coriander. And as for the coffee, there is a widely spread belief in Ethiopia that coffee has originated in South Ethiopia in the region called Kefa.
That being said, I was enamored with the cake more for its namesake, Nubian Queen
የኑብያንዋ ንግሥት (የንግሥተ ሣባ) and the historic account of the Queen's visit to King Solomon.
Some speak of their rendezvous as strictly platonic, which is puzzling.
Because this rich decadent aphrodisiac chocolate cake named in her honor was among the gifts, she has brought to him.