Julia Child's Reine De Saba (Queen of Sheba) Cake

READY IN: 1hr 25mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 3
    ounces semisweet chocolate, plus
  • 1
    ounce unsweetened chocolate
  • 2
    tablespoons dark rum or 2 tablespoons strong coffee
  • 12
    cup unsalted butter, at room temperature
  • 3
    egg yolks
  • 3
    egg whites
  • 14
    teaspoon cream of tartar
  • 1
    pinch salt
  • 2
    tablespoons granulated sugar
  • 13
    cup blanched almond (pulverized in blender or food processor with 2 tablespoons granulated sugar)
  • 14
    teaspoon almond extract
  • 12
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DIRECTIONS

  • Preheat oven to 350 degrees. Set the oven rack in lower middle level.
  • In a saucepan over low heat, melt the chocolate in the rum or coffee. Set aside. In a mixing bowl, cut butter into.
  • pieces and cream it. When soft and fluffy, add sugar and beat 1 minute. Beat in egg yolks until well blended.
  • In another bowl, beat egg whites until foamy. Beat in cream of tartar and salt and continue beating until soft peaks are formed. Gradually beat in 2 tablespoons sugar and continue beating until stiff, shiny peaks are formed. Blend melted chocolate and coffee or rum into yolk mixture, then add almonds and almond extract.
  • Stir a quarter of the egg whites into the chocolate using a rubber spatula. Scoop the rest of the whites over chocolate and, alternating with sprinkles of flour, rapidly and delicately fold in the egg whites. Turn batter into buttered and floured 8-by-1 1/2-inch round cake pan, tilting it in all directions up to the rim all around. Set in preheated oven. Bake 25 minutes.
  • Cake is done when puffed to the top and a toothpick inserted 2 to 3 inches from edge comes out clean. The center should move slightly when the pan is gently shaken. Remove pan to a rack and let cool 15 minutes. Unmold onto rack. Let cool 2 hours before storing or icing.
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