Julia Child's Reine de Saba (Queen of Saba)
A very special cake of almonds, butter, and chocolate that is somewhat moist in the center – it literally melts in the mouth. This was the first French cake I ever ate, prepared by my French colleague, Simca, and I have never forgotten it. Like most French cakes, it is only an inch and a half high, which makes it easy to serve.
A very special cake of almonds, butter, and chocolate that is somewhat moist in the center – it literally melts in the mouth. This was the first French cake I ever ate, prepared by my French colleague, Simca, and I have never forgotten it. Like most French cakes, it is only an inch and a half high, which makes it easy to serve.
- 3 egg yolks
- 3 egg whites
- 1/4 teaspoon almond extract
- 1/2 cup sugar
- 1 ounce unsweetened chocolate
- 3 ounces sweet baking chocolate
- 2 tablespoons dark rum or strong coffee
- 4 ounces softened unsalted butter at room temperature
- 1/4 teaspoon cream of tartar (for the egg whites)
- 1 pinch salt (for the egg whites)
- 2 tablespoons sugar (for the egg whites)
- 1/3 cup blanched almonds pulverized with 2 tablespoons sugar
- 1/2 cup plain cake flour (scooped and leveled…), in a sifter set on wax paper
- Carbohydrate 70.3104661378024 g
- Cholesterol 109.1432373325 mg
- Fat 34.3629882191547 g
- Fiber 6.12477376388328 g
- Protein 8.62221868548974 g
- Saturated Fat 19.1949223207621 g
- Serving Size 1 1 Serving (137g)
- Sodium 35.4128188090417 mg
- Sugar 64.1856923739191 g
- Trans Fat 1.8533263833895 g
- Calories 577 calories
Step-by-step
- Special equipment suggested: An 8- by 1 1/2-inch round cake pan, buttered and floured; a 6-cup saucepan with a tight-fitting cover, and a larger pan of simmering water, for melting chocolate; a 3-quart mixing bowl for the batter; a hand-held electric mixer is useful; egg-white beating equipment
- Preheat the oven to 350 degrees F, and set the rack in the lower middle level.
- Set out all the ingredients and equipment listed [mise en place – get your mess in place!] and melt the chocolate in the rum or coffee: Break up the chocolate into the saucepan and add the rum or coffee.
- Pour 2 to 3 inches of water into the larger pan and bring to the simmer.
- Remove from heat, let cool 15 seconds, cover the chocolate pan tightly, and set it in the hot water.
- In 5 minutes, the chocolate should be smoothly melted – if not, reheat the water in the larger pan to below the simmer, remove from heat, return the chocolate pan to it, and stir until the chocolate is smooth and glistening.
- Cut the butter into pieces and cream it in the mixing bowl – the portable mixer is useful here.
- When soft and fluffy, add the sugar and beat 1 minute, then beat in the egg yolks.
- Prepare the egg whites: ensure the bowl and beater are clean with no trace of oil, grease, or yolk.
- Rub the bowl clean with paper towels using a tablespoon of vinegar and a teaspoon of salt.
- Turn the egg whites into the bowl, bringing them to room temperature if chilled.
- Beat the egg whites at moderately slow speed until foaming, add a pinch of salt and cream of tartar.
- Gradually increase the speed to fast until soft peaks form, then beat in 2 tablespoons of sugar until stiff shining peaks form.
- Blend the warm melted chocolate and coffee into the yolk mixture, then stir in the almonds and almond extract.
- Stir a quarter of the egg whites into the chocolate to lighten it, then rapidly and delicately fold in the rest of the whites alternating with sprinkles of flour.
- Immediately turn the batter into the prepared pan, tilting it to run up to the rim, and set it in the preheated oven at 350 degrees F for 25 minutes.
- Bake until the cake has puffed to the top of the pan and a toothpick plunged into the cake 2 and 3 inches from the edges comes out clean, while the center moves slightly when shaken.
- Remove the pan to the rack and let cool 15 minutes, then unmold onto the rack and let cool completely for 2 hours before serving or icing.
Melting chocolate requires gentle indirect heat. Submerge the covered saucepan in water that has been heated to just below a simmer, then removed from the heat source. This prevents scorching the cocoa solids. Incorporate room-temperature eggs. Chilled whites fail to trap air effectively and produce a grainy texture. Beat egg whites until stiff, shining peaks form, ensuring structural stability without over-aerating.
Complements for Rich Chocolate Desserts
Dense, flourless-style cakes demand acidic or bitter counterparts to cut through the high fat content of butter and chocolate. Unsweetened whipped cream provides dairy lightness. Tart fruit compotes, such as raspberry or sour cherry, supply necessary malic and citric acid. Strong black espresso highlights the roasted notes of the dark chocolate and rum infusion.Adapting the Bake
Substituting the flour with certified gluten-free flour blends works without altering the core mixing method. Maintain the delicate folding technique to preserve the aerated egg foam. Bake at 350 degrees Fahrenheit for precisely 25 minutes. A toothpick inserted two inches from the edge should emerge clean while the center retains a slight jiggle.
