Gâteau au chocolat Reine de Saba | Chocolate Almond Cake

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Andrew’s mom, Veronique, made us this gateau au chocolate while she was staying with us. It was so delicious! I’m not the biggest chocolate fan so the fact that I remade this cake right after she left is a very good sign. It’s very light unlike most flourless chocolate cakes. It has almond flour and whipped egg whites that create a very light and moist cake. This cake is named for the Queen of Sheba and this cake is definitely fit for a queen.

Gâteau au chocolat Reine de Saba
Ingredients:
200 grams semi-sweet chocolate (about 7 ounces)
200 grams unsalted butter (about 7 ounces)
120 grams sugar (about 4 1/2 ounces)
200 grams almond powder/meal/flour (about 7 ounces)
5 eggs

Directions:
Melt chocolate and butter. Add sugar and mix well. Add almond powder and mix well. Add 1 full egg plus 4 egg yolks and mix well. Beat 4 egg whites until firm. Carefully fold the egg whites into the chocolate mixture. Butter a round baking pan. Bake cake for 25 minutes in a 350°F oven. Sprinkle with powdered sugar and serve with whipped cream (and berries if you like). Enjoy!


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Gluten Free Tart

Gluten Free TartPrepare yourself…  This is the best tart of all time.  Really, all time.  I cannot get enough of it.  I could eat it every single day and not get sick of it.  Last year, my Godmother made this tart for her daughter’s bridal shower and after the first bite I was hooked.  I had to have this recipe. This tart is gluten free which makes it even better because Andrew’s dad is gluten free as are many of my friends.  So I have the perfect excuse to make it all the time.  It looks like I’m being a nice person and making a special dessert for my gluten free friends, but in truth I don’t even want them to have any of it.  I want it all for myself.

I do have a confession to make.  Sorry mom, but I had some left over tart this weekend (basically a whole tart with just 2 pieces missing).  I had good intentions of telling you and letting you have some, but I just couldn’t.  I ate it all myself. 😦

If you don’t get it by now, I love this tart.  Below is the recipe.  If you were smart you’d make it right now.

Gluten Free Tart
Gluten Free Tart
Gluten Free Tart
Gluten Free Tart
Gluten Free Tart
Gluten Free Tart
Gluten Free Tart

Gluten Free Tart
Ingredients:
1 box of “Enjoy Life” Vanilla Honey Graham Cookies (from Whole Foods)
1 cup (4 oz)  pecans
2 tbsp melted butter
1 8 oz package of cream cheese
1/2 cup whipping cream
1 tsp vanilla extract
1/4 tsp almond extract
Berries

Directions:
Chill a metal mixing bowl and beaters of an electric mixer in the fridge/freezer.

Crust: Preheat oven to 350. Pulse cookies and pecans in a food processor or crush in a plastic bag until smooth. Add melted butter and mix until combined. Press the cookie nut mixture into a tart pan with a removable bottom. Bake in oven for about 10 minutes or until golden brown. Let cool.

Filling : Beat whipping cream in chilled bowl on medium speed until soft peaks form. Set whipping cream aside. In another, bowl cream sugar and cream cheese on medium speed until fluffy. Add vanilla and almond extracts and beat until smooth. Pour the whipped cream into the cream cheese mixture. Using a spatula, gently fold the whipped cream into the cream cheese. Pour mixture over the cooled crust and spread out evenly. Cover and chill for 2-4 hours. Before serving arrange fruit over filling.