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LupineOne said:
And here it is, my....

QUEEN OF SHEBA
SERVES 12 TO 14

The cake is rich and magnificent just as it is, although it can be dressed up with chocolate glaze (recipe follows). Served with sweetened whipped cream, it scratches my chocolate itch every time!

Ingredients

6 ounces bittersweet (70%) chocolate, coarsely chopped
10 tablespoons (1 ¼ sticks) unsalted butter, cut into pieces
3 tablespoons brandy (optional)
⅛ teaspoon pure almond extract, optional (I left it out; I didn’t want to distract from the flavor of the chocolate)
⅛ teaspoon salt
2 tablespoons all purpose flour
4 large eggs, separated, at room temperature
¾ cup sugar
⅛ teaspoon cream of tartar

Powdered sugar for dusting

Special Equipment

An 8-by-13 inch springform pan or cheesecake pan with a removable bottom

Position a rack in the lower third of the oven and preheat the oven to 375F. Unless you’re planning to serve the cake on the pan bottom, line the cake pan with a circle of parchment paper.

Place the chocolate and butter in a medium heatproof bowl in a wide skillet of simmering water. Stir occasionally until nearly melted. Remove from the heat and stir until melted and smooth. Or, microwave on medium (50%) power for about 3 minutes, then stir until completely melted and smooth. Stir in the brandy, almond extract (if using) and set aside.

In a large bowl, whisk the egg yolks with ½ cup of the sugar until well blended. Stir in the chocolate mixture. Set aside.

In a clean, dry bowl with an electric mixer, beat the egg whites and cream of tartar at medium speed until soft peaks form when the beaters are lifted. Gradually sprinkle in the remaining ¼ cup sugar and beat at high speed (or medium high-speed in a heavy duty mixer) until the peaks are stiff but not dry. Scoop the egg whites into the chocolate batter, and, using a rubber spatula, gently fold them in. Turn the batter into the prepared pan, spreading it level if necessary.

Bake for 20 minutes, or until a toothpick inserted about 1 ½ inches from the center emerges almost clean but a toothpick inserted in the center is still moist and gooey. Set the pan on a rack to cool.
The cooled torte can be covered tightly with plastic wrap, or removed from the pan and wrapped well, and stored at room temperature up to 4 days or frozen for up to 3 months.


BITTERSWEET CHOCOLATE GLAZE

This glaze sets firm, but soft, and has a satiny appearance. Can use on any cake or torte kept at room temperature.

6 ounces bittersweet or semisweet chocolate, coarsely chopped
8 tablespoons (1 stick) unsalted butter, cut into several pieces
1 tablespoon light corn syrup

Melt the chocolate, butter, and corn syrup over very low heat on the stovetop, stirring with a wooden spoon until almost completely melted. Remove from the heat and continue stirring until completely melted and smooth.
Or, melt in the microwave at 50% power for about 3 minutes, stirring every 30 seconds.
Let the glaze cool, without further stirring, until nearly set and is the consistency of easily spreadable frosting.
Click to expand...
Omg
I think we might need to have a recipe thread to file all these amazing offerings.
What say you @Photog1rl?
 
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