Julia Child's Reine De Saba (Queen of Sheba) Cake
This is from Julia Child's first book, The French Chef. I learned so much from the early days of that show. This was my first attempt to make a cake from scratch when I was a wee one. My copy of The French Chef is pretty ragged. My boxer loved the book so much he ate the cover.
- Ready In:
- 1hr 25mins
- 3 ounces semisweet chocolate, plus
- 1 ounce unsweetened chocolate
- 2 tablespoons dark rum or 2 tablespoons strong coffee
- 1⁄2 cup unsalted butter, at room temperature
- 1⁄2 cup granulated sugar
- 3 egg yolks
- 3 egg whites
- 1⁄4 teaspoon cream of tartar
- 1 pinch salt
- 2 tablespoons granulated sugar
- 1⁄3 cup blanched almond (pulverized in blender or food processor with 2 tablespoons granulated sugar)
- 1⁄4 teaspoon almond extract
- 1⁄2 cup cake flour
- 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.