Reine De Saba Recipes

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REINE DE SABA (CHOCOLATE AND ALMOND CAKE)



Reine de Saba (Chocolate and Almond Cake) image

A delectable, yet simple chocolate and almond cake with a light, spongy crumb and sinfully good chocolate glaze. A recipe adapted from Julia Child.

Provided by Beeta @ Mon Petit Four

Categories     Dessert

Time 40m

Number Of Ingredients 15

3 egg whites
pinch of salt
1 tbsp granulated sugar, (15 grams)
1/2 cup unsalted butter, (115 grams) softened
2/3 cup granulated sugar, (150 grams)
3 egg yolks
4 oz dark chocolate (72%), (114 grams) melted
2 tbsp brewed coffee, (30 grams)
1/3 cup almond meal, (26 grams)
1/4 tsp almond extract, (1.25 grams)
1/2 cup cake flour, (62 grams)
2 oz dark chocolate, (57 grams)
1/4 cup unsalted butter, (57 grams) room temperature
shaved almonds, for garnishing
unsalted butter, softened, for pan

Steps:

  • Preheat the oven to 350°F (180°C). Brush a 9" cake pan with softened butter. To the bowl of a stand mixer, add the egg whites and the pinch of salt. Whisk on high speed until the eggs lose their yellow appearance and begin to foam.
  • Sprinkle the tablespoon of granulated sugar over the egg whites and continue to whisk on high speed until stiff peaks form. The egg whites should stick to the whisk when the whisk is held upside down, and they should look just a bit more firm than shaving cream.
  • Transfer the egg whites to a medium bowl and temporarily set aside. Rinse out the stand mixer's bowl.
  • In the bowl of a stand mixer, beat the unsalted butter and granulated sugar together on medium speed until light and fluffy. To the mixer, add the egg yolks and mix until the batter is light yellow (vanilla-colored).
  • Add the melted chocolate and coffee to the batter, then mix just to incorporate. Then mix in the almond meal and almond extract. Finally, on low speed, mix in 1/3 of the egg whites to lighten up the batter.
  • Now, use a rubber spatula to stir in half of the cake flour. Fold to incorporate. Add another third of egg whites to the batter, and very gently fold the whites into the batter to incorporate. Add the remaining cake flour and gently fold to mix. Finally, add the remaining egg whites and gently fold to incorporate. There shouldn't be any unmixed egg whites.
  • Gently pour the cake batter into your prepared pan, using a light hand to evenly spread out the batter in the pan. Bake the cake for 16 to 20 minutes. If you want a fudgey texture, the center of the cake should slightly wobble. Otherwise, remove once cake is set all over. Let the cake rest in the pan for 10 minutes before running a sharp knife along the edges. Flip the cake out onto a wire cooling rack to cool completely.
  • Melt the chocolate in a medium bowl in the microwave in 30 second intervals. Use a rubber spatula to stir the chocolate and make sure it's smooth. Add in the butter and stir until the butter has melted as well and the glaze is smooth.
  • Place the cake on your serving plate, then pour the glaze over the cake. Smooth the glaze across the top of the cake first, giving time for the chocolate to somewhat set before smoothing down the sides. As each minute passes, the chocolate will set more and more, making it less runny. Gently press shaved almonds along the sides of the cake.

Nutrition Facts : Calories 323 calories, ServingSize 8 Servings

JULIA CHILD'S REINE DE SABA (QUEEN OF SHEBA) CAKE



Julia Child's Reine De Saba (Queen of Sheba) Cake image

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.

Provided by davinandkennard

Categories     Dessert

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 334.7, Fat 23.8, SaturatedFat 12.8, Cholesterol 92.8, Sodium 49.3, Carbohydrate 28.1, Fiber 3.1, Sugar 16.2, Protein 6.2

GATEAU REINE DE SABA



Gateau Reine de Saba image

Julia Child wrote that the Gateau Reine de Saba was the first French cake she ever ate. My version is a bit simpler to make than hers. I melt the chocolate with liquid, and I use all ground almonds rather than the traditional mixture of flour and almonds. I like my Reine de Saba to be slightly more like pudding and voluptuously melting. As "Reine de Saba" is French for Queen of Sheba, this seems entirely fitting. It also makes this cake eminently suitable for those who are gluten-intolerant. A little of this cake goes very far. You can easily get 12 slices out of this cake, so each person isn't consuming a huge amount of sugar. But to be defensive is to end on the wrong footing. A cake this good does you good, both body and soul.

Provided by Nigella Lawson

Categories     dessert

Time 55m

Yield One 9-inch cake (10 to 12 servings)

Number Of Ingredients 12

12 tablespoons (1 1/2 sticks) butter, more for pan
6 ounces bittersweet chocolate, chopped into small pieces
A few drops almond extract
2 tablespoons strong coffee
4 large eggs, separated
Pinch of salt
1 cup sugar
1 3/4 cups finely ground almonds
2 tablespoons sugar
1 tablespoon corn syrup
4 ounces bittersweet chocolate, chopped into small pieces
1 tablespoon butter

Steps:

  • Heat oven to 325 degrees. Butter a 9-inch springform pan, and line the side wall with parchment paper. In a heavy-bottomed pan, combine 12 tablespoons butter, 6 ounces chopped chocolate, almond extract and coffee. Melt over low heat, then transfer to a bowl and allow to cool.
  • With an electric mixer, whisk egg whites and salt until soft peaks form. Slowly add 1/2 cup sugar until thick and glossy. Set aside.
  • In a separate bowl, whisk together egg yolks with remaining 1/2 cup sugar until thick. Fold in the melted chocolate mixture. Add ground almonds and mix well. Whisk in a dollop of egg whites to lighten mixture. Using a rubber spatula, gently fold in the rest of egg whites, keeping batter airy.
  • Scrape batter into pan and bake until cake is dry on top and a bit gooey in center, 30 to 40 minutes. (After 30 minutes of baking, check center of cake with a tester or toothpick. If center seems very wet, continue baking.) Cool cake on a rack for 20 minutes, then remove side of pan. Allow to continue cooling. Top of cake may crack as it cools, but glaze will cover most cracking.
  • In a small saucepan, combine 2 tablespoons sugar, the corn syrup and 1/4 cup water. Bring to a boil, then remove from heat. Add 4 ounces chopped chocolate, swirl pan to mix, and allow to stand until melted, about 3 minutes.
  • Whisk 1 tablespoon butter into icing, then pour evenly over cake. Use a spatula to ease icing out to edges of cake. Allow icing to cool, and set before slicing.

Nutrition Facts : @context http, Calories 406, UnsaturatedFat 13 grams, Carbohydrate 38 grams, Fat 28 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 13 grams, Sodium 54 milligrams, Sugar 34 grams, TransFat 1 gram

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