Compliments of:
DeVita Group Realtors
Castles By The Beach Realty

RECIPE EXCHANGE by JOYCE

www.EastBocaRatonLiving.com offers links to hundreds and hundreds of recipes. Each month the recipe exchange section will feature a seasonal recipe from the kitchen of Joyce DeVita, Estates Resident Specialist. Joyce looks forward to sharing with her neighbors the many creative foods that she prepared in her catering business and from her many years experience as a professional in the culinary arts. She will present you with a beautiful and delicious recipe from her collection.

You can participate too. The recipe exchange page also offers a convenient way to share your favorite recipes and discover new ones. Please post your recipes here for all to enjoy.

Contact us: 561-251-8244 cell | 561-367-6171 office | DeVitaGroup@aol.com

See our April recipe, JOYCE'S Herb Soup with Lump Crab Garnish in the Soups category. Enjoy, Joyce.

Also, see JOYCE'S other favorite recipes:


JOYCE'S Reine de Saba (Print this)
This extremely good chocolate cake is baked so that its center remains slightly underdone. Also know as Queen of Sheba or chocolate and almond cake, this is the ultimate flourless chocolate type cake that was made popular by Julia Child, Simone Beck and Louisette Bertholle in Mastering the Art of French Cooking. A version also appears in Maida Heatters Book of Great Desserts. Here is my recipe for Reine de Saba. I made a double layer 16” Reine de Saba topped with perfectly arranged raspberries for Thom’s groom cake when we were married in 1994.

INGREDIENTS
8 ounces semisweet chocolate melted with ¼ cup brandy
1/2 lb. or 2 sticks softened butter
11/3 cup granulated sugar
6 egg yolks
6 egg whites
Pinch of salt
2 Tb granulated sugar for egg white
11/3 cup pulverized blanched almonds
1 tsp vanilla extract
1 cup cake flour sifted

CHOCOLATE GANACHE
2cups heavy cream or whipping cream
16 ounces best quality semi-sweet chocolate

PROCEDURE
1. Preheat the oven to 325 degrees. Set the rack in the lower middle level. Butter and flour a 10 by 2-inch round cake pan.
2. Melt chocolate and brandy in a double boiler stirring until smooth.
3. In a mixing bowl cream the butter until soft and fluffy, then add the sugar. Beat in the yolks to form a ribbon.
4. Blend warm melted chocolate into yolk mixture. Add ground almonds.
5. In mixing bowl, beat the whites and salt until soft peaks form. Gradually beat in the 2 tablespoons of sugar and continue beating until stiff but not dry.
6. Stir a quarter of the egg whites into the chocolate batter to lighten it. Fold in remaining whites a third at a time, alternate sprinkling the flour while gently folding in the whites.
7. Immediately turn the batter into the prepared pan.
8. Bake for 35 minutes, or until the cake has puffed to the top of the pan and cake just begins to shrink from the side. The center should move slightly when the pan is gently shaken.
9. Remove the pan to a rack and let it cool for 15 minutes, then unmold onto the rack. Let it cool completely, at least 2 hours, before storing or icing.
10. Sprinkle cake with imported brandy. After brandy is absorbed place cake on a rack and glaze chocolate ganache.
11. CHOCOLATE GANACHE: Place cream in a top of a double boiler. Bring to a simmer. Add chopped chocolate. Stir until smooth. Keep warm while glazing cake.
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Castles By The Beach Realty

889 E. Palmetto Park Road
Boca Raton, FL 33432

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Phone:
Thom DeVita 561-251-8244
Joyce DeVita 561-251-8748
Fax:
561-367-8429