Reine De Saba (Queen of Sheba Cake)

For two 6" round cakes, or one 9".

Cake

Ingredients
1 cup semisweet chocolate, chopped
3/4 cup butter
4 egg yolks
3/4 cup sugar
3 tablespoons brandy
1 tablespoon amaretto
3 1/2 tablespoons almond flour
4 egg whites
2 tablespoons cake flour

Directions
Butter and flour cake pans and preheat oven to 325F. Melt chocolate and butter in baine marie until smooth, but not too hot. Whip egg yolks and 3/4 sugar in mixer until light and fluffy. Add liquors slowly to ensure mixture does not separate. Remove from mixer and gently fold in almond flour. Whip egg whites in a separate clean bowl. Once frothy, begin adding the remaining sugar gradually. Whip to wet stiff peaks and remove from mixer. Now to bring everything together: with spatula, fold the not too warm chocolate mixture into egg yolk mixture until just combined. Fold the meringue into the chocolate/yolk mixture until just combined (still streaky). Working quickly as to not deflate the batter, sift cake flour into mixture in 4 rounds, folding just combine each time. Pour batter into cake pans and bake for 30 to 40 minutes, or until a skewer comes out clean. When the cake is ready, it will be too fragile to unmold and should be cooled completely in the refrigerator.
Adapted from: FCI

Glaze

Ingredients
1 1/4 cup semisweet chocolate, chopped
3/4 cup butter
1 tablespoon light corn syrup
Some white and milk chocolate to melt for design

Directions
Melt all ingredients in baine marie. Heat until smooth, but not hotter than body temperature. Place cake over cooling rack on top of plastic wrapped sheet pan, and cover with glaze. Heat a small amount of white chocolate and milk chocolate in the same manner, fill in cornet. Pipe alternating rings with each color on top of cake. With skewer, draw alternating lines inward and out ward to/from cake center. Make sure to work quickly so glaze and chocolates do not set before design can be completed. Keep cake stored in refrigerator, but allow time to come to room temperature before serving.
Adapted from: FCI