Reine de Saba (chocolate almond cake)

Aug 20, 2010

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Earlier this week, my sweet tooth had a hankering (in the middle of the day) for some homemade something. I’ve been anxious to try this particular recipe ever since I watched Amy Adams and her character’s husband devour it without plates in Julie & Julia and since I had all of the ingredients, I took advantage of the situation.

What I found, after taking my first bite followed by a drink of cold milk was chocolate heaven.  Truly, the photos of the cake make it appear to be an ordinary chocolate cake (and while it really is simple to make, just quite a few steps), the complex, depth of flavor will leave your sweet tooth more than satisfied after you’ve tasted this concoction. Surprisingly enough, only 1/2 cup of flour is used, helping to lower the calorie count for each serving to 390. Enjoy!  And if you do try it, I’d love to hear what you think.

Key Things to Keep in Mind:

*The most important part is to know that the center will be undercooked.  This is what you want. If you cook it until it is entirely cooked through the beauty, the taste, the deliciousness that makes this cake what it is, is eliminated.  The reason why you don’t need to make filling or add another layer of cake is because of the moist center.  It is amazing.

*While not the most attractive cake, the taste will knock the socks off of your guests.

*Make sure to prep your cake pan – rub with butter and then cover in flour, shaking the excess flour out.  When the cake comes out of the oven, let it sit for 10 minutes and then using a knife, scrap around the sides of the cake so that nothing is sticking. Finally, place a plate on the top, flip and it should come out without any problem.

*Before putting the frosting on the cake, let the cake sit for a good hour or two.  It really will make the application of the frosting so much simpler.

*Update: 2/27/2021: I made mini versions of this cake and they were scrumptious! This cake really does satiate, and small servings allow for many minis to be made. I have noted in the recipe, but do everything as you would for the traditional size. Find a small cake ring (no cake pan necessary – I used a tart ring as well as a circular scone cutter which work very well). Bake for 20 minutes instead of 25, check. You may still need the full 25, but check at 20 first.

*Lastly, it will appear as though you don’t have nearly enough frosting for the entire cake, but trust me you do.  I stuck to the recipe completely and the results you can see in the photo.

Reine de Saba (chocolate almond cake, nearly flourless )

Simply Luxurious
Julia Child's famous chocolate almond cake. Make a traditional cake or 4-6 mini ones and delight your guests or just yourself :).
Prep Time 15 mins
Cook Time 25 mins
Resting time (make the icing during this time) 30 mins
Total Time 1 hr 10 mins

Equipment

  • Round cake pan , 8 inches in diameter and 1 1/2 inches deep
  • 3-quart mixing bowl
  • Wooden spoon or Electric beater or KitchenAid mixer
  • Rubber spatula
  • Cake rack

Ingredients
  

Cake Batter

  • 4 ounces semi-sweet chocolate, melted (high quality) I used Scharffen Berger gourmet dark chocolate semisweet bars
  • 2 Tbsp rum or coffee I have used both on separate occasions and both are delicious
  • 1/4 lb unsalted butter (softened)
  • 2/3 cup granulated sugar to be mixed with the butter
  • 3 egg yolks
  • 3 egg whites
  • pinch of salt
  • 1 Tbsp granulated sugar (to beat into the egg whites)
  • 1/3 cup pulverized almonds (roasted)
  • 1/4 tsp almond extract
  • 1/4 cup cake flour scooped and leveled, turned into a sifter

Cake Icing

  • 2 ounces semisweet chocolate (high quality)
  • 2 Tbsp rum or coffee
  • 5-6 Tbsp unsalted butter, room temperature

Instructions
 

Cake

  • Preheat oven to 350 degrees.
  • Butter and flour the cake pan. Set the chocolate and rum or coffee in a small pan, cover, and place (off heat) in a larger pan of almost simmering water; let melt while you proceed with the recipe. Measure out the rest of the ingredients.
  • Cream the butter and 2/3 cup of sugar together for several minutes until they form a pale yellow, fluffy mixture. Beat in the egg yolks until well blended.
  • Beat the egg whites and salt in a separate bowl until soft peaks are formed; sprinkle 1 Tbsp. sugar and beat until stiff peaks are formed.
  • With a rubber spatula, blend the melted chocolate into the butter and sugar mixture, then stir in the almonds, and almond extract. Immediately stir in one fourth of the beaten egg whites to lighten the batter. Delicately fold in a third of the remaining whites and when partially blended, sift on one third of the flour and continue folding. Alternate rapidly with more egg whites and more flour until all egg whites and flour are incorporated.
  • Turn the batter into the cake pan or into mini cake pans, pushing the batter up to its rim with a rubber spatula. Bake in middle level of preheated oven for about 25 minutes (20 minutes for very small mini cake pans). Cake is done when it has puffed, and 2 1/2 to 3 inches around the circumference are set so that a needle plunged into that area comes out clean; the center should move slightly if the pan is shaken, and a needle comes out oily.
  • Allow cake to cool in the pan for 10 minutes. Run a knife around the edge of the pan, and reverse cake on the rack. Allow it to cool for an hour or two; it must be thoroughly cold if it is to be iced.

Butter-Cream Frosting

  • Bring bring the water in a double boiler to boil, or high simmer. Do not add the chocolate and rum until it is boiling.
  • As soon as the water is boiling, add the chocolate and rum and/or coffee. Cover and remove from the heat. Yep, do not leave the chocolate and rum on the stove while it is on. The residual heat will be gentle and still hot enough to melt the chocolate.
  • Let chocolate melt for 5 minutes or so, until perfectly smooth. After five minutes of sitting/melting, you may use a spatula to incorporate.
  • Lift chocolate pan out of the hot water, and beat in the butter a tablespoon at a time.
  • Optional: Beat over the ice and water until chocolate mixture has cooled to spreading consistency. At once spread it over your cake with spatula or knife. (I have poured my icing onto my mini cakes and it stays put well. However, let it cool after pouring so that the almonds (sliced and roasted) remain where you place them :).
  • Use the Chocolate-Butter Icing, and press a design of almonds over the icing.(You’ll notice I did not press the almonds over the top of the icing, however, what I did do was sprinkle a few slivers of almonds on each slice as they were served.  It added just the perfect crunch.


5 thoughts on “Reine de Saba (chocolate almond cake)

  1. Looks and sounds amazing! Thank you for sharing the recipe – I will become an instant heroine in our chocolate worshiping family once I have made this!! 🙂

    Have a gorgeous weekend.

    xx Charlotta

  2. I’ll have to try this as my husband is constantly encouraging me to make more of Julia Child’s recipes!

    One tip though; if you find yourself turned off by the white flour sometimes leftover on your cake from buttering and flouring the pan, you can do the same with cocoa powder!

    I love the cake stand as well, it really suits the cake!

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