Julia Child’s Reine de Saba avec Glaçage au Chocolat

I made this cake for the first time last year for Christmas, and I fell in love with it! I keep saying I will try more of Julia’s recipes from Mastering the Art of French Cooking, but this chocolate-almond cake is so good that I cannot get myself to bake something else 🙂 It has become my favorite cake!

Ingredients:

  • 4 oz dark chocolate
  • 2 Tbsps rum (or coffee)
  • 1 stick softened unsalted butter
  • 2/3 cup sugar
  • 3 eggs separated
  • pinch of salt
  • 1 Tbsp sugar
  • 1/3 cup almond meal
  • 1/4 tsp almond extract
  • 1/2 cup cake flour
  • 2 oz dark chocolate
  • 2 Tbsps rum
  • 4 Tbsps unsalted butter

Preheat oven to 350 F. Butter and flour the cake pan. Place chocolate and rum in a bowl/pan.

Place bowl in a pot of simmering water and let the chocolate melt while you continue with the recipe. You can of course use coffee instead of rum, but I am always looking for ways of introducing more alcohol into my cooking 😉

Cream the butter with the sugar until fluffy. 

Beat in the egg yolks. 

Beat the egg whites and salt in a separate bowl until soft peaks are formed. 

Beat in 1 Tbsp of sugar until stiff peaks are formed.

Using a spatula mix in the melted chocolate into the butter mixture. 

Then add the almond meal and almond extract. Immediately stir in 1/4 of the egg whites. Gently fold in 1/3 of the remaining egg whites.

Sift over 1/3 of the flour and fold in. Alternate egg whites and flour and mix until incorporated.

Pour the batter into the cake pan. Using the spatula push the batter up to the rim of the pan. Bake until the edges (2-3″) are set and the middle is still jiggly when shaken (~25min).

Allow cake to cool. Run a knife around the edges and invert cake onto a cake platter. Let cool completely before icing.

For the glacage au chocolat (chocolate-butter icing), place the chocolate and rum (or coffee, but it is more fun with rum :-)) in a small pan placed in a larger pan of simmering water. 

Let the chocolate melt until smooth.

Remove pan from the water bath and whisk in the butter, 1 Tbsp at a time. 

Whisk mixture over a bowl with ice and water until the mixture reaches spreading consistency.

Ice cake using a spatula. 

You can choose to decorate the cake with sliced almonds if you want. If you used rum (and probably coffee as well), I recommend letting it diffuse through the cake for a few hrs or overnight so it doesn’t taste too alcoholic and you can enjoy all the flavors. This cake is delicious…chocolate, almonds, rum…perfect combination 😉 It is worth every calorie! And it went perfectly with champagne for New Year’s 🙂

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One Response to Julia Child’s Reine de Saba avec Glaçage au Chocolat

  1. Pingback: Happy Birthday, Julia Child! | the windy kitchen

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