Chocolate Almond Cake (Reine de Saba)
cooking.nytimes.com
Claimed by Julia Child
Serves 8 · 3 of 10 items checked · 3 aisles
Dairy & Eggs
- Checked by Julia Child
- Checked by Julia Child
Pantry / Durable
- Checked by Julia Child
Recipe by Julia Child
Child's chocolate and almond cake, the 'queen of Sheba' she made a signature of The French Chef.
By Julia Child
Child called this Reine de Saba and made it on The French Chef so often that it became shorthand for her approach: a cake that is really a lesson in folding, and in pulling a pan from the oven while the center is still just barely set.
The dish
3 of 10 items checked
cooking.nytimes.com
Claimed by Julia Child
Serves 8 · 3 of 10 items checked · 3 aisles
Melt the chocolate with the rum or coffee over low heat and let it cool to lukewarm.
Cream the butter and sugar, beat in the egg yolks one at a time, then stir in the melted chocolate and the almond flour.
Whip the egg whites with the cream of tartar to soft peaks. Stir a quarter of them into the batter to lighten it, then fold in the rest along with the sifted cake flour.
Turn the batter into a buttered and floured 8-inch pan, scatter the sliced almonds over the top, and bake at 350°F for about 25 minutes, until the center is barely set.
Cool in the pan for ten minutes before unmolding. The middle will sink a little, which is expected. Serve with whipped cream.
Adapted from Mastering the Art of French Cooking. View a published recipe at NYT Cooking (opens in a new tab)
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