Queen of Sheeba

Queen of Sheeba

1 1/2 sticks of butter
6 ounces of bittersweet chocolate
1 cup sugar
2/3 cup of coffee
3 egg yolks
3 egg whites
1 teaspoon cream of tarter
3/4 cup almond flour

1. In a double boiler, melt butter
2. Add chocolate, melt
3. Add sugar, and coffee, stir until it dissolves
4. remove from heat, cool five minutes
5. Add one yolk at a time, beat to thick pudding
6. In a medium Bowl, beat egg whites with cream of tater, till stiff
7. Stir flour into pudding
8. Gently fold merengue into batter
9. Pour into a greased 8 inch spring form cake dish
10. Bake at 375 for 20- 25 minutes

 

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