QUEQUE RECIPES

Steps:

• To prepare the cake, finely chop the chocolate 1 , then transfer it to a bowl in a pan with water (the water should not come into contact with the bottom of the bowl or pot in which you poured your chocolate) and melt in a bain-marie, stirring continuously 2 . When the chocolate has melted, but is not too hot, add the chopped butter 3
• and let it melt while continuing to stir 4 . Since the exact melting temperature of chocolate is around 120° F (50° C), the butter should only be added when the chocolate has melted, making sure that it does not exceed its melting point (which is about 90° F, or 32° C), and thus preventing it from separating. Let the chocolate and butter mixture cool, stirring occasionally. In the meantime separate the yolks from the egg whites in two separate large bowls. Add the sugar to the egg whites 5 and beat them until a firm, frothy mixture is obtained 6 .
• Set the beaten egg whites aside and pour the remaining sugar into the yolks 7 , then beat them at a moderate speed until you obtain a clear, frothy mixture 8 . While continuing to blend, pour in the now lukewarm chocolate and butter mixture 9 ,
• and keep mixing until a uniform texture is obtained 10 . Add the whipped egg whites in several stages: initially add about 1/3 of the egg whites 11 stirring with a spatula 12 or whisk.
• Then incorporate the remaining egg whites by gently stirring from the bottom up 13 . Sprinkle in the flour 14 and stir with a spatula, using gentle movements from bottom to top 15  
• until smooth and uniform 16 . Grease with butter and sprinkle some flour a 9-inch (23 cm) springform cake pan (this will make it easier to remove the soft cake), and pour in the freshly prepared dough (17-18). Bake in a static oven preheated to 355° F (180° C) for 30-35 minutes (we do not recommend the use of a ventilated oven, as it could cook the cake unevenly).
• Once out of the oven 19 let your moist chocolate cake cool before removing it from the pan 20 and sprinkling with powdered sugar 21 .

Steps:

• Cake:.
• Using mixer on med-high to high speed cream together the butter and sugar, until pale cream in color.
• Add egg yolks, incorporate one at a time. Then add in flavoring extract.
• Lower mixer speed to low and alternately add milk and flour, ending with flour.
• Whisk egg whites to stiff peak consistency. Add to cake batter and fold in gently. Do not add all at once. Add egg whites into batter a small amount at a time.
• Pour into cake pans. Bake for 20 - 30 minutes until toothpick inserted near center comes out clean.
• Soaking Syrup:.
• Bring water to boil then add sugar until it dissolves and becomes a syrup, Remove from heat until lukewarm. Then add liquor (if you wish) and almond extract.
• Almond Buttercream Frosting:.
• Sift powdered sugar 2 - 3 times. In a xtra large mixing bowl beat the shortening until creamy . Slowly add powdered sugar . Then add flavorings. Add water as needed to make a stiff spreadable consistency.