Queen of Sheba Cake
This rich single layer cake is a classic French dessert popularized in the U.S. by Julia Child.
Servings: 12
Ingredients
- 4 ounces bittersweet chocolate
- 8 tablespoons unsalted butter
- 2 tablespoons brewed coffee or dark rum
- 3/4 teaspoon almond extract
- 1/8 teaspoon fine sea salt
- 1/2 cup almond meal
- 2 tablespoons cake flour
- 4 large eggs separated
- 3/4 cup granulated sugar divided use
- 1/8 teaspoon cream of tartar
- 2-3 tablespoons powdered sugar
Instructions
- Preheat oven to 375°F. Grease a 9-inch cake pan and place a round of parchment paper in the bottom.
- Melt the butter and chocolate together in a bowl set over a pot of gently simmering water, removing from heat when almost completely melted and stirring until smooth. Stir in the coffee, almond extract, and salt, and set aside to cool.
- In a small bowl, stir the almond meal and flour together, and set aside.
- In a large bowl, whisk the egg yolks together with 1/2 cup sugar until well blended. Whisk or stir in the chocolate mixture.
- Beat the egg whites and cream of tartar until they reach soft peaks. Gradually add the remaining 1/4 cup sugar and keep beating until they reach stiff peaks.
- Fold the almond meal and flour and about 1/4 of the egg whites into the chocolate mixture. Once incorporated, fold in the rest of the egg whites until no streaks remain.
- Pour into the prepared pan. Bake for 25 minutes, or until a toothpick inserted about 1 1/2 inches from the edge comes out clean, but a toothpick inserted into the center still comes out slightly gooey.
- Place the cake pan onto a rack and let it cool. It will deflate, but that is what is supposed to happen.
- When cooled, invert onto a serving plate and remove parchment paper from top. Trim the top and edges if desired, then sift powdered sugar evenly over the top.
