In honour of Mother’s Day, Queensland’s best foodies and chefs share their secret family recipes and the lessons learned from Mums in the kitchen…
REINE DE SABA (QUEEN OF SHEBA) CHOCOLATE CAKE
Oxana from Linza Photography
“I do not know who and when baked that cake for the first time, but the name it received is not accidental – the cake is as beautiful as the legendary queen was beautiful! Despite the huge number of recipes for a variety of chocolate cakes, which I have already tried out in different ways this recipe stands out from the crowd with its elegant well balanced flavours. This is the favourite recipe of the family cake. It is a dense, creamy structure, light and not cloying. Even those who do not like dark chocolate (there are some really!), will appreciate this cake.”
- 100 g semisweet chocolate, plus
- 150 g unsweetened chocolate
- 2 tablespoons dark rum or 2 tablespoons strong coffee
- 250 g unsalted butter, at room temperature
- 1⁄2 cup granulated sugar
- 5 egg yolks
- 5 egg whites
- 1⁄4 teaspoon cream of tartar
- 1 pinch salt
- 2 tablespoons ice sugar
- 75 g blanched almond flour (pulverised in blender or food processor with 2 tablespoons granulated sugar)
- 25 g cake flour
Preheat oven to 350 degrees. Set the oven rack in lower middle level.
In a saucepan over low heat, melt the chocolate in the rum or coffee. Set aside. In a mixing bowl, cut butter into pieces and cream it. When soft and fluffy, add sugar and beat 1 minute. Beat in egg yolks until well blended.
In another bowl, beat egg whites until foamy. Beat in cream of tartar and salt and continue beating until soft peaks are formed. Gradually beat in 2 tablespoons sugar and continue beating until stiff, shiny peaks are formed. Blend melted chocolate and coffee or rum into yolk mixture, then add almonds.
Stir a quarter of the egg whites into the chocolate using a rubber spatula. Scoop the rest of the whites over chocolate and, alternating with sprinkles of flour, rapidly and delicately fold in the egg whites. Turn batter into buttered and floured 8-by-1 1/2-inch round cake pan, tilting it in all directions up to the rim all around. Set in preheated oven. Bake 25 minutes.
Cake is done when puffed to the top and a toothpick inserted 2 to 3 inches from edge comes out clean. The center should move slightly when the pan is gently shaken. Remove pan to a rack and let cool 15 minutes. Unmold onto rack. Let cool 2 hours before storing or icing.
For a soft and sticky cake, serve it at room temperature. If you prefer a more dense, chewy cake, serve it cold. I prefer it cold, with a big dollop of ice cream.
5 MINUTE WITH: Oxana from Linza Photography
Khabarovsk City, Russia
Tell us the story behind this recipe and why it is important to you:
The story goes back to the very first days we arrived to Australia, and somehow I discovered that recipe of the chocolate cake which is very simple but in the meantime has very delicate, well balanced rich chocolate flavours. Also it can come with different toppings as dark chocolate and berries or whatever you can imagine.
How often do you cook this dish?
I try to do different desserts but I always come back to our family cake once every two month.
What role has food played in your life?
Food plays a big role in our day to day life, whether you cook at home or go outdoors for fancy restaurant experience or for simple and sparkling street food on the Markets. It brings and connects family and friends together, and yes it gives you a food experience as well.
What is your idea of the perfect family dinner?
What we really like is dinners outdoors during a winter season when we make a fire and then sizzle on charcoal vegetable, meat and seafood in our front yard. We love it and kids are always so excited about it. It’s really special feeling to cook food on fire
Your favourite memory of cooking with your Mum
My mum does absolutely good cakes and biscuits, and when we knew that mum is going to cook sweets it was always a happy day for me and for my younger sister. It was also a lot of fun helping her to bake when we became older.
The best advice your Mum has given you.
Live every single moment with love and pieces in your heart and soul and be happy. Life is the most precious gift for all of us.
Your favourite spot in QLD to catch a bite:
Oh there are many. I like Ferry Market cafes always enjoy street food on Marketta Night Market in Miami, and there are a couple of good restaurants open on Broadbeach recently. I think in nearly each suburb on the Gold Coast you can find interesting authentic food.