Mohamed Shili This easy and delightful Queen of Sheba Chocolate Cake, inspired by Julia Child’s classic recipe, combines rich chocolate and almonds for a moist, flavorful dessert. Perfect for any occasion, it uses simple ingredients like semisweet chocolate, butter, and eggs. The cake’s light texture and deep chocolate flavor make it a standout treat.
Ingredients Needed
- 4 ounces semisweet chocolate
- 2 tablespoons brewed coffee or dark rum
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 3 large eggs, separated
- Pinch of salt
- 1/3 cup almond meal (ground almonds)
- 1/2 teaspoon almond extract
- 1/2 cup cake flour
- 1/2 cup sliced almonds (for garnish)
How To Make Queen Of Sheba Cake
- Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour an 8-inch (20 cm) round cake pan.
- Melt Chocolate: Place the semisweet chocolate and brewed coffee or dark rum in a heatproof bowl. Set this bowl over a pot of simmering water (double boiler method) and stir until the chocolate is completely melted. Remove from heat and let it cool slightly.
- Prepare Batter: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Add the egg yolks one at a time, mixing well after each addition. Stir in the melted chocolate, almond meal, and almond extract until fully combined.
- Add Flour: Sift the cake flour over the batter and fold it in gently until just combined.
- Whip Egg Whites: In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form.
- Combine Mixtures: Gently fold one-third of the whipped egg whites into the batter to lighten it. Then, carefully fold in the remaining egg whites in two additions, mixing just until no streaks remain.
- Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, garnish with sliced almonds.
Recipe Tips
- Use Room Temperature Ingredients: Ensure butter, eggs, and other refrigerated items are at room temperature before mixing. This helps create a smoother batter and promotes even baking.
- Melt Chocolate Properly: Melt the semisweet chocolate and brewed coffee or dark rum together using a double boiler method. This prevents the chocolate from seizing and ensures a smooth texture.
- Sift Dry Ingredients: Sift the cake flour and almond meal before adding them to the batter. This removes lumps and ensures an even distribution, resulting in a lighter cake.
- Fold, Don’t Stir: When combining the whipped egg whites with the batter, fold gently to maintain the airiness. Avoid stirring, as this can deflate the mixture and lead to a denser cake.
- Check for Doneness: Insert a toothpick into the center of the cake; if it comes out clean, the cake is done. Overbaking can dry out the cake, so monitor closely during the last few minutes of baking.
How To Store Leftovers
- Refrigerate: Wrap leftover queen of sheba cake tightly in plastic wrap or place it in an airtight container. Store in the refrigerator for up to 3 days.
- Freeze: Wrap leftover queen of sheba cake tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. To thaw, remove from the freezer and let it sit at room temperature for several hours before serving.
Nutrition Fact
Serving Size: 1 slice (1/8 of the cake)
- Calories: 323
- Total Fat: 22g
- Saturated Fat: 12g
- Cholesterol: 85mg
- Sodium: 50mg
- Potassium: 150mg
- Total Carbohydrate: 30g
- Dietary Fiber: 2g
- Sugars: 22g
- Protein: 5g
More Julia Child Recipes:
- Julia Child Almond Cake
- Julia Child Carrot Cake
- Julia Child French Apple Tart
- Julia Child Banana Bread
- Julia Child Chocolate Souffle
Julia Child Queen Of Sheba Cake
Description
This easy and delightful Queen of Sheba Chocolate Cake, inspired by Julia Child’s classic recipe, combines rich chocolate and almonds for a moist, flavorful dessert. Perfect for any occasion, it uses simple ingredients like semisweet chocolate, butter, and eggs. The cake’s light texture and deep chocolate flavor make it a standout treat.
Ingredients
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour an 8-inch (20 cm) round cake pan.
- Melt Chocolate: Place the semisweet chocolate and brewed coffee or dark rum in a heatproof bowl. Set this bowl over a pot of simmering water (double boiler method) and stir until the chocolate is completely melted. Remove from heat and let it cool slightly.
- Prepare Batter: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Add the egg yolks one at a time, mixing well after each addition. Stir in the melted chocolate, almond meal, and almond extract until fully combined.
- Add Flour: Sift the cake flour over the batter and fold it in gently until just combined.
- Whip Egg Whites: In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form.
- Combine Mixtures: Gently fold one-third of the whipped egg whites into the batter to lighten it. Then, carefully fold in the remaining egg whites in two additions, mixing just until no streaks remain.
- Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, garnish with sliced almonds.
Notes
- Use Room Temperature Ingredients: Ensure butter, eggs, and other refrigerated items are at room temperature before mixing. This helps create a smoother batter and promotes even baking.
- Melt Chocolate Properly: Melt the semisweet chocolate and brewed coffee or dark rum together using a double boiler method. This prevents the chocolate from seizing and ensures a smooth texture.
- Sift Dry Ingredients: Sift the cake flour and almond meal before adding them to the batter. This removes lumps and ensures an even distribution, resulting in a lighter cake.
- Fold, Don’t Stir: When combining the whipped egg whites with the batter, fold gently to maintain the airiness. Avoid stirring, as this can deflate the mixture and lead to a denser cake.
- Check for Doneness: Insert a toothpick into the center of the cake; if it comes out clean, the cake is done. Overbaking can dry out the cake, so monitor closely during the last few minutes of baking.
Julia Child Queen Of Sheba Cake
