Queen of Sheba Chocolate Cake
This Queen of Sheba Chocolate Cake is one of Julia Child’s most famous recipes, and for all the right reasons. It’s a simple cake recipe that yields a rich chocolatey taste with hints of almonds and a thin layer of chocolate buttercream to wow your guests. If you are learning French baking and need a staple dessert up your sleeve, the cake is a must! The Queen of Sheba Chocolate Cake (” Reine de Saba” in French) has been made famous in North America by cooking instructor Julia Child. It…
- Prep time
- 30 min
- Cook time
- 25 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 ounces (115g) high quality semi-sweet chocolate
- 2 tbsp (30ml) rum or strong brewed coffee/espresso
- 4 ounces (1 stick/115g) unsalted butter, at room temperature
- ⅔ cup (133g) granulated sugar
- 3 large eggs, at room temperature, yolks and whites separated
- ⅔ cup (65g) ground almonds
- ¼ tsp almond extract
- ¼ tsp salt
- 1 tbsp (12g) sugar
- ½ cup (65g) cake flour
- For the buttercream:
- 2 ounces (60g) high quality semi-sweet chocolate
- 2 tbsp (30ml) rum or strong brewed coffee/espresso
- 6 tbsp (85g) unsalted butter, cut into cubes
- Sliced almonds, for garnish
Instructions
- 1
Pre-heat oven to 350°F (180°C) with a rack in the middle. Grease a 9-inch circular cake pan with butter, sprinkle the sides with flour, line the bottom with a circle of parchment paper and set aside.
- 2
Step 1 – In a medium steel bowl, over a bain-marie, melt the chocolate with rum (or coffee). Once melted, set aside to cool for 10-15 minutes.
- 3
Step 2 – In a large mixing bowl, whisk together the sugar with the soft butter until pale and fluffy. Whisk in egg yolks, followed by the melted chocolate, the ground almonds and finally the almond extract.
- 4
Step 3 – In a separate large mixing bowl, beat the 3 egg whites and salt to a stiff peak. Add the 1 tablespoon (12g) of sugar gradually while still beating.
- 5
Step 4 – With a spatula, fold about ¼ or less of the egg whites into the chocolate mixture. Fold gently and stop mixing when just uniform. Sprinkle in about 1/4 of the flour and fold until just incorporated. In three or four more additions, fold in the rest of the egg whites and flour - alternating between each.
- 6
Turn the batter into the prepared cake pan, pushing the batter up to its rim with a rubber spatula. Bake for 25 minutes. Allow cake to cool in the pan for 10 minutes. Run knife around the edge of the pan, and reverse cake on a rack. Flip the cake upright and allow the cake to cool for two hours at room temperature or until it is thoroughly cooled.
- 7
Step 5 – Make the chocolate buttercream. In a medium steel bowl, over a bain-marie, melt the chocolate with rum (or coffee). Once the chocolate is completely melted, remove from heat and add the cubed butter. Mix until the butter has completely melted. Let cool for at least 20 minutes, or until the buttercream has thickened to a spreadable consistency.
- 8
Using a spatula or offset knife, spread the buttercream icing onto the cake in an even layer. Sprinkle shaved almonds all around the outer rim and press slightly so they stay in place.