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

Ingredients

• 115 grams Semi-sweet chocolate (Chopped; for cake batter)
• 2 tablespoons Strong brewed coffee (Can substitute with dark rum)
• 113 grams Unsalted butter (Room temperature; for cake batter (1 stick))
• 133 grams Granulated sugar (2/3 cup; divided for cake and meringue)
• 3 pieces Large eggs (Separated; room temperature)
• 1/8 teaspoon Kosher salt (For meringue)
• 56 grams Almond flour (About 1/2 cup; finely ground blanched almonds)
• 1/4 teaspoon Almond extract
• 56 grams Cake flour (About 1/2 cup, sifted)
• 1 tablespoon Butter (for pan) (For greasing pan)
• 1 tablespoon Flour (for pan) (For dusting pan)
• 56 grams Semi-sweet chocolate (for icing) (Chopped)
• 1 tablespoon Strong brewed coffee (for icing) (Or dark rum)
• 56 grams Unsalted butter (for icing) (4 tablespoons, room temperature)
• 40 grams Sliced almonds (For decorating sides)

Instructions

1. Preheat oven and prepare pan

   Preheat oven to 350°F (175°C). Generously butter an 8-inch round cake pan. Add about 1 tablespoon flour, shake and rotate to coat all sides, then tap out excess flour.

   Time: PT5M

   Temperature: 350°F

2. Melt chocolate with coffee

   Combine 115g chopped semi-sweet chocolate and 2 tablespoons strong coffee (or rum) in a double boiler or heatproof bowl over simmering water. Stir gently until melted and smooth. Set aside to cool slightly.

   Time: PT8M

3. Cream butter and sugar

   In a large bowl, cream 113g room temperature unsalted butter with 2/3 cup (133g) sugar until light and fluffy using a hand or stand mixer.

   Time: PT5M

4. Add egg yolks

   Add 3 egg yolks, one at a time, to the creamed butter and sugar, beating well after each addition.

   Time: PT3M

5. Beat egg whites to stiff peaks

   In a clean bowl with clean beaters, beat 3 egg whites with 1/8 teaspoon kosher salt until soft peaks form. Gradually sprinkle in 1 tablespoon sugar (from the total sugar), then continue beating until stiff, glossy peaks form. Do not overbeat.

   Time: PT6M

6. Combine chocolate, almond flour, and extract

   Stir the melted chocolate mixture into the butter-sugar-yolk mixture. Add 56g almond flour and 1/4 teaspoon almond extract. Mix until just combined.

   Time: PT3M

7. Lighten batter with egg whites

   Fold in about 1/4 of the beaten egg whites to lighten the batter. Gently fold in the sifted 56g cake flour, alternating with the remaining egg whites, in 2-3 additions. Use a rubber spatula and fold gently to avoid deflating.

   Time: PT7M

8. Bake the cake

   Pour batter into prepared pan and smooth the top. Bake in preheated oven for about 25 minutes. The edges should be set, but the center should jiggle slightly. A tester inserted in the center should come out clean but oily.

   Time: PT25M

   Temperature: 350°F

9. Cool and unmold

   Let cake cool in pan for 10 minutes. Run a knife around the edge, then invert onto a rack. Cool completely before icing.

   Time: PT15M

10. Prepare chocolate icing

    Melt 56g semi-sweet chocolate with 1 tablespoon coffee (or rum) over a double boiler. Once melted, whisk in 56g unsalted butter, 1 tablespoon at a time, until smooth and glossy. Cool over an ice water bath, stirring, until thickened to a spreadable consistency.

    Time: PT10M

11. Ice and decorate cake

    Spread icing evenly over the top and sides of the cooled cake. Press sliced almonds around the sides for decoration.

    Time: PT8M

12. Slice and serve

    Slice with a sharp knife, wiping between cuts for clean slices. Serve at room temperature.

    Time: PT0M

Nutrition Facts

Calories

340

Protein

5g

Carbohydrates

29g

Fat

23g

Fiber

3g

Ingredient Substitutions

• Instead of Semi-sweet chocolate: Bittersweet chocolate (60-70%)
• Instead of Strong brewed coffee: Dark rum, Espresso
• Instead of Unsalted butter: Salted butter (omit added salt)
• Instead of Granulated sugar: Caster sugar
• Instead of Kosher salt: Table salt
• Instead of Almond flour: Finely ground whole almonds
• Instead of Almond extract: Vanilla extract (for different flavor)
• Instead of Cake flour: All-purpose flour (minus 1 tbsp, plus 1 tbsp cornstarch)
• Instead of Butter (for pan): Nonstick spray
• Instead of Semi-sweet chocolate (for icing): Bittersweet chocolate
• Instead of Strong brewed coffee (for icing): Dark rum, Espresso
• Instead of Unsalted butter (for icing): Salted butter (omit added salt)
• Instead of Sliced almonds: Chopped toasted almonds, Omit for nut-free

Equipment Needed

• 8-inch round cake pan
• Mixing bowls (at least 3)
• Hand mixer or stand mixer
• Rubber spatula
• Double boiler or heatproof bowl over saucepan
• Sifter or fine mesh sieve (optional)
• Cooling rack
• Cake tester or toothpick (optional)
• Small saucepan (for icing) (optional)
• Ice water bath (large bowl with ice and water) (optional)
• Cake board or plate (optional)

Critical Steps — Do Not Skip

• Properly preparing the cake pan to prevent sticking.
• Melting chocolate gently to avoid scorching.
• Beating egg whites to stiff, not dry, peaks.
• Folding egg whites and flour gently to retain air.
• Baking just until the center is creamy, not dry.
• Cooling icing to spreadable consistency before decorating.

Chef Tips from the Video

• Use high-quality chocolate for best flavor.
• Room temperature ingredients blend more smoothly.
• Fold gently to keep the cake light and airy.
• Let the cake cool completely before icing to prevent melting.
• Decorate on a cake board or foil-wrapped cardboard for easy handling.

Troubleshooting

Storage

Refrigerator: Store covered for up to 4 days. Bring to room temperature before serving.

Freezer: Freeze (well-wrapped) for up to 1 month. Thaw overnight in refrigerator, then bring to room temperature.

Room temperature: Keep covered at cool room temperature for up to 1 day.

Make-Ahead Tips

• Cake can be baked a day ahead and stored tightly wrapped at room temperature.
• Icing can be made ahead and refrigerated; bring to room temperature and stir before using.
• Decorate with almonds just before serving for best texture.