Queen Mother's Cake

Indulge in the rich decadence of the Queen Mother's Cake, a timeless dessert that combines silky dark chocolate, velvety almond flour, and a luscious chocolate ganache for an elegant finish. This gluten-free masterpiece features a moist, light texture achieved by folding airy whipped egg whites into the chocolate-infused batter, while the topping of smooth ganache adds an irresistible, glossy layer of luxury. With its refined ingredients like 70% dark chocolate and blanched almonds, this recipe strikes the perfect balance between sophistication and comfort. Ideal for celebrations or as an after-dinner showstopper, this sumptuous cake is deceptively simple to make and sure to impress any chocolate lover.

Nutriscore Rating: 51/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 12

Ingredients

• 226 grams Unsalted butter, softened
• 227 grams Dark chocolate (at least 70%), chopped
• 200 grams Granulated sugar
• 6 large Egg yolks
• 170 grams Blanched almonds, finely ground
• 2 teaspoons Vanilla extract
• 6 large Egg whites
• 0.25 teaspoons Salt
• 240 milliliters Heavy cream
• 227 grams Dark chocolate (for ganache), chopped

Directions

Step 1

Preheat your oven to 175°C (350°F). Grease a 9-inch (23 cm) round springform pan and line the bottom with parchment paper.

Step 2

In a heatproof bowl set over a pot of simmering water, melt 227 grams of dark chocolate, stirring occasionally, until smooth. Remove from heat and let cool slightly.

Step 3

In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.

Step 4

Add the egg yolks, one at a time, to the butter mixture, beating well after each addition. Mix in the melted chocolate, ground almonds, and vanilla extract until fully incorporated.

Step 5

In a separate clean bowl, using a hand mixer or stand mixer, whisk the egg whites and salt until stiff peaks form.

Step 6

Gently fold the whipped egg whites into the chocolate mixture in three additions, being careful not to deflate the batter.

Step 7

Pour the batter evenly into the prepared springform pan and smooth the top with a spatula.

Step 8

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the cake to cool completely in the pan on a wire rack.

Step 9

To make the ganache, heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and pour over 227 grams of chopped dark chocolate. Let sit for 2-3 minutes, then stir until smooth.

Step 10

Release the cooled cake from the springform pan and place it on a serving plate. Pour the ganache over the top, allowing it to drip down the sides. Use a spatula to spread the ganache evenly over the surface.

Step 11

Let the ganache set at room temperature or refrigerate the cake for about 30 minutes before serving. Slice and enjoy!

Nutrition Facts

Serving size	(1372.9g)

Amount per serving	% Daily Value*
Calories	5977.2

Total Fat 471.1g	0%
Saturated Fat 235.5g	0%
Polyunsaturated Fat 0g
Cholesterol 1840.4mg	0%
Sodium 1125.6mg	0%
Total Carbohydrate 350.5g	0%
Dietary Fiber 46.2g	0%
Total Sugars 265.2g
Protein 93.1g	0%

Vitamin D 109.8IU	0%
Calcium 814.7mg	0%
Iron 36.4mg	0%
Potassium 3321.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 70.5%

Protein: 6.2%

Carbs: 23.3%