Ingredients for Julia Child's Reine De Saba Queen Of Sheba Cake
- Semisweet Chocolate
- Unsweetened Chocolate
- Dark Rum
- Unsalted Butter
- Granulated Sugar
- 4 large egg yolks
- 4 large egg whites
- 2 tablespoons cream of tartar
- Pinch of salt
- Blanched Almond
- 1 teaspoon almond extract
- Cake Flour
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How to Make Julia Child's Reine De Saba Queen Of Sheba Cake
- Preheat oven to 350°F (175°C). Position oven rack in the lower middle.
- Melt 6 ounces of bittersweet chocolate in a saucepan over low heat with 2 tablespoons of rum or strong coffee. Set aside to cool slightly.
- In a large mixing bowl, cream together 1 cup (2 sticks) of unsalted butter until light and fluffy. Gradually add 1 ¾ cups granulated sugar and beat for 1 minute.
- Beat in 4 large egg yolks one at a time, ensuring each is fully incorporated before adding the next.
- In a separate clean bowl, beat 4 large egg whites with a pinch of salt until soft peaks form. Add 2 tablespoons of cream of tartar and continue beating until stiff, glossy peaks form.
- Gradually add 2 tablespoons of granulated sugar to the egg whites while beating, continuing until stiff peaks are achieved.
- Gently fold the melted chocolate mixture into the yolk mixture. Stir in ½ cup finely chopped almonds and 1 teaspoon almond extract.
- Using a rubber spatula, carefully fold in ¼ of the egg whites into the chocolate mixture to lighten it.
- Gently fold in the remaining egg whites in two additions, alternating with 1 cup of all-purpose flour, until just combined. Be careful not to overmix.
- Pour batter into a greased and floured 8 ½-inch round cake pan. Tilt pan to evenly distribute batter.
- Bake for 25-30 minutes, or until a toothpick inserted 2 inches from the edge comes out clean. The center should move slightly when the pan is gently shaken.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- Once completely cool, store or frost as desired.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
64g
Fat
63g
Carbs
9g
