Gourmet Reine De Saba - Queen of Sheba Chocolate Almond Cake
Indulge in the exquisite flavors of the Gourmet Reine De Saba, an adaptation of Julia Child's classic Queen of Sheba cake. This rich and moist chocolate almond cake combines the deep notes of semisweet and unsweetened chocolate with the subtle warmth of rum or coffee. A perfect blend of finely pulverized almonds enhances its texture and taste, while a touch of almond extract adds a fragrant nuance. With every bite, experience the timeless elegance that French baking has to offer. Ideal for dessert lovers who cherish a cake made entirely from scratch, this delightful treat promises to transport your taste buds to the cobblestone streets of Paris.
8
Servings
225
Calories
12
Ingredients
Ingredients
semisweet chocolate
3 ounces (melted)
unsweetened chocolate
1 ounce (melted)
dark rum or strong coffee
2 tablespoons (mixed with chocolate)
unsalted butter
1/2 cup (at room temperature)
granulated sugar
1/2 cup (divided)
egg yolks
3 (beaten)
egg whites
3 (beaten to soft peaks)
cream of tartar
1/4 teaspoon (for stabilizing egg whites)
salt
1 pinch (mixed with egg whites)
blanched almonds
1/3 cup (pulverized with 2 tablespoons granulated sugar)
almond extract
1/4 teaspoon (for added flavor)
cake flour
1/2 cup (ready for folding into batter)
Instructions
1
Preheat the oven to 350°F (175°C) and position the rack in the lower middle level.
2
In a small saucepan over low heat, melt the semisweet and unsweetened chocolate with the rum or coffee. Stir until smooth and set aside to cool slightly.
3
In a large mixing bowl, cut the softened butter into small pieces and cream it until soft and fluffy. Gradually add half of the granulated sugar and beat for about 1 minute.
4
Add the egg yolks to the butter mixture and blend until fully incorporated.
5
In a separate bowl, beat the egg whites with the cream of tartar and salt until foamy. Slowly add the remaining granulated sugar and continue beating until stiff, shiny peaks form.
6
Blend the melted chocolate mixture into the butter and yolk mixture, followed by the ground almonds and almond extract.
7
Using a rubber spatula, gently stir a quarter of the beaten egg whites into the chocolate mixture to lighten it. Add the remaining egg whites, alternately folding in small amounts of cake flour, until just combined.
8
Pour the batter into a buttered and floured 8-by-1 1/2-inch round cake pan, tilting to ensure even distribution.
9
Bake in the preheated oven for 25 minutes, or until the cake is puffed and a toothpick inserted 2 to 3 inches from the edge comes out clean. The center should slightly jiggle when gently shaken.
10
Let the cake cool in the pan on a rack for 15 minutes. Carefully unmold and let cool completely on the rack for 2 hours before serving or icing.
Nutrition Information
15g
Fat
20g
Carbs
4.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Gourmet Reine De Saba?
It is a rich and moist chocolate almond cake adaptation of Julia Child's classic Queen of Sheba cake.
How many servings does this recipe make?
This recipe yields 8 servings.
What are the nutritional values per serving?
Each serving contains 225 calories, 15g of fat, 20g of carbohydrates, and 4.5g of protein.
What types of chocolate are required?
You need 3 ounces of semisweet chocolate and 1 ounce of unsweetened chocolate.
Can I use something other than rum in the recipe?
Yes, you can use 2 tablespoons of strong coffee instead of dark rum.
What temperature should I set my oven to?
Preheat your oven to 350°F (175°C).
Where should the oven rack be placed?
Position the rack in the lower middle level of the oven.
How long does the cake need to bake?
The cake should bake for approximately 25 minutes.
What size pan is needed for this recipe?
Use an 8-by-1 1/2-inch round cake pan.
How do I know when the cake is done?
The cake is ready when it is puffed and a toothpick inserted 2 to 3 inches from the edge comes out clean.
Should the center of the cake be firm when I take it out?
No, the center should slightly jiggle when gently shaken.
How long should the cake cool in the pan?
Let the cake cool in the pan on a rack for 15 minutes.
How long must the cake cool before icing?
The cake should cool completely on a rack for 2 hours before serving or icing.
What type of flour is used in this recipe?
The recipe calls for 1/2 cup of cake flour.
How many eggs are needed and how are they prepared?
You will need 3 eggs, separated into yolks and whites.
What is used to stabilize the egg whites?
1/4 teaspoon of cream of tartar is used to stabilize the egg whites.
How should the almonds be prepared?
1/3 cup of blanched almonds should be pulverized with 2 tablespoons of granulated sugar.
What kind of butter is recommended?
The recipe uses 1/2 cup of softened unsalted butter.
When is the almond extract added?
The almond extract is blended into the chocolate, butter, and yolk mixture before folding in the egg whites.
How do I prepare the cake pan?
The pan should be both buttered and floured to prevent sticking.
What is the first step in the instructions?
Preheat the oven to 350°F and position the rack in the lower middle level.
How do I melt the chocolate?
Melt the semisweet and unsweetened chocolate with the rum or coffee in a small saucepan over low heat.
How long should I beat the butter and sugar?
Gradually add half the sugar to the creamed butter and beat for about 1 minute.
What should the egg whites look like when finished beating?
They should form stiff, shiny peaks.
How do I incorporate the egg whites into the batter?
Gently stir a quarter of the whites into the chocolate mixture first, then fold in the rest alternately with cake flour.
Is this a French-style dessert?
Yes, it is described as a classic French baking treat and an adaptation of a Julia Child recipe.
How many total ingredients are used?
There are 12 ingredients in this recipe.
What is the texture of the cake?
The cake is described as rich, moist, and containing pulverized almonds for enhanced texture.
Are there any specific tags for this recipe?
Tags include chocolate cake, almond cake, french dessert, and homemade cake.
When should the salt be added?
A pinch of salt is added to the egg whites when they are being beaten until foamy.