food Queen of Sheba Cake Makes 8 small slices Ingredients 120g unsalted butter, plus extra for greasing 120g dark chocolate, 60% cocoa solids 2 large eggs, separated, plus 1 large eggyolk 120g caster sugar 60g plain flour, sifted For the icing 100g granulated sugar 50g unsalted butter 50ml milk 50g dark chocolate, 60% cocoa solids Method n Preheat the oven to 200C, then grease and line a 20 x 20 x 2cm square tin with baking parchment. Melt the butter and chocolate in a heatproof bowl over a saucepan of gently simmering water, making sure the base of the bowl doesnt touch thewater. n Put the egg yolks and sugar in a mixing bowl and stir with a wooden spoon until amalgamated, then beat well using an electric mixer. Still beating, trickle in the chocolate and butter mixture, and mix well to combine. Fold in the flour. n Put the egg whites into a clean, dry, grease-free bowl and whisk until theyform soft peaks. Fold the whites into the mixture. Quickly pour the batter into the prepared tin, give it a light shake to make sure it is level, and bake for 20 minutes keep an eye on it after 15 minutes, and turn the heat down if the cake shows signsof overcooking. It is done whena skewer inserted into the centre of themixture comes out clean. Remove from the oven and leave in the tin. While the cake is still warm, make theicing. n Put all the icing ingredients in a saucepan over a medium-low heat and heat gently, stirring until the butter and chocolate have melted and the sugar dissolved. Bring to the boil, then reduce the heat and simmer very gently for five minutes. At this point, test as you would jam, by dropping a little mixture on a cold saucer and putting it in the fridge for a moment. It should form a skin that wrinkles when pushed with a finger. Cook for 12 minutes more if it seems on the thin side. n Pour the icing over the warm cake. Leave the cake and icing strictly alone for 1224 hours. n Remove the cake from the tin and carefully peel off the paper, then putit on a suitable serving dish. Cut into four squares, then cut each square diagonally to give eight triangles. If you prefer a larger cake, make two of the size given, then ice one for the top and sandwich them together with a little apricot preserve in between. The Picnic Cookbook by Laura Mason (National Trust/ Pavilion Books, 18.99)