Julia’s Queen of Sheba Cake

I wish I could just throw all of this stuff in a bowl and mix it, like an easy cake mix, but if you want your cake to turn out like Julia’s follow the true instructions.

Also known as the Reine de Saba, this rich chocolate cake the first french cake was the first Julia ever tasted. I overcooked mine so it wasn’t as gooey as it was supposed to be, but next time I will cut down on the cooking time since I know the idiosyncrasies of my oven.

4 oz Chocolate

2 TB Coffee

1/2 cup unsalted Butter

1/2 cup Sugar

3 Egg Yolks

3 Egg Whites

1/4 Ts Cream of Tartar

1 pinch Salt

2 TB Sugar

1/4 TS Almond Extract

1/2 cup Cake Flour

Preheat oven to 350 degrees.

Melt chocolate on a double boiler.

Cut butter and cream it in a bowl with a mixer.

Add 1/2 cup sugar and then beat in yolks.

In another bowl, beat egg whites until fluffy and soft peaks form.

Add 2 TB sugar and beat more.

Blend melted chocolate into yolk mixture. Add coffee and blend again. And do the same with the almond extract.

Scoop the whites into the chocolate mixture with a rubber spatula and 1/4 a a time, sprinkling the flour in at the same time.

Turn into a greased 8 inch circle baking pan and bake for 25 minutes.


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