Reine De Saba
Submitted by di
Reine de Saba, the classic French chocolate almond cake with a fudgy center and glossy chocolate glaze. Ground almonds replace most of the flour for a rich, dense crumb.
YIELD
6 servingsPREP
20 minCOOK
40 minREADY
60 minReine de Saba (Queen of Sheba cake) is one of those French classics that looks like it came from a patisserie but relies on straightforward technique. Ground almonds and just half a cup of cake flour give this chocolate cake its signature density: fudgy and rich without being heavy, somewhere between a brownie and a mousse cake.
The structure comes from whipped egg whites folded into a butter-chocolate base. You want stiff, glossy peaks on those whites before gently incorporating them. This is where the airiness lives. Fold just until the streaks disappear and stop there, because overworking deflates everything you just built.
Pull the cake when a toothpick comes out almost clean, not fully clean. That slight underbake is intentional. The center should be just barely set, giving you that prized fudgy quality once it cools. The chocolate glaze goes on once it’s thickened but still pourable, coating the top in a glossy, snappy shell.
Chef Tips
- Grind almonds with some of the sugar to prevent them from turning into almond butter in the food processor. The sugar absorbs the oils.
- Sieve the ground almonds after grinding. Any remaining chunks will create uneven texture in the crumb.
- Cool the glaze to the right consistency before pouring. Too hot and it slides right off. Too cool and it clumps. It should coat the back of a spoon thickly.
- Make the cake a day ahead. The flavors deepen overnight, and it glazes more evenly when fully cold.
Variations
- Hazelnut version: Replace the almonds with hazelnuts and swap almond extract for a splash of Frangelico.
- Espresso Reine de Saba: Dissolve 1 tablespoon instant espresso into the melted chocolate for a mocha depth.
Ingredients
Directions
Heat oven to 325℉ (160℃).
Butter and flour an 8-inch square or 10-inch round cake pan.
Cut the 4 ounces of chocolate into small pieces and melt in the top of a double boiler set over hot water, stirring frequently.
Remove pan from hot water and cool slightly.
In a food processor, nut grinder or blender, grind the 4 ounces of almonds to a powder.
If you use a processor or blender, put 2 tablespoons of the sugar in the machine along with the nuts.
Put ground nuts through a sieve to get rid of any remaining chunks.
Toss the powdered almond mixture with the flour.
Separate the eggs.
Beat together the butter and ⅓ cup of the remaining sugar until creamy and light.
Add the melted chocolate and the extract.
Add the egg yolks, one at a time, beating thoroughly after each addition.
Beat the whites to stiff peaks, add the remaining sugar, and beat until glossy.
Fold in nut mixture.
Gently followed egg white mixture into chocolate just until incorporated.
Pour the batter into the prepared pan.
Bake in a preheated oven until a toothpick inserted in the center of the cake comes out almost clean, about 30 minutes.
Cool in the pan for about 10 minutes.
Divide into individual servings if desired.
Recipe can be made to this point up to a day ahead.
CHOCOLATE GLAZE: Heat the chocolate and butter in the top of a double boiler set over hot water, stirring frequently, until just melted.
Remove from hot water.
Cool the chocolate glaze just until it thickens.
It should remain pourable.
Glaze whole cake or individual servings on a rack set over a pan to catch drippings.
Garnish with almonds if desired.
Serve at room temperature or refrigerate for up to 4 days.
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