Gâteau Reine de Saba (Queen of Sheba Cake)

Ingredients

• 6 oz bittersweet chocolate (Finely chopped; use chocolate with approximately 60–70% cacao. Melt gently before use.)
• 10 tbsp unsalted butter (Softened, plus more for greasing the pan.)
• 0.75 cup granulated sugar (Divided.)
• 3 large eggs (Separated; bring to room temperature.)
• 0.75 cup almond flour (Finely ground blanched almonds.)
• 1 tsp instant espresso powder (Used to intensify the chocolate flavor; optional if unavailable.)
• 1 tsp vanilla extract
• 0.25 tsp kosher salt
• 0.125 tsp cream of tartar (For stabilizing the egg whites.)
• 1 tbsp unsweetened cocoa powder (For dusting the pan or serving, if desired.)

Steps

1. 1

   Position an oven rack in the lower-middle position and heat the oven to 350°F (180°C). Grease a 9-inch round cake pan, line the bottom with parchment, then grease the parchment. Dust lightly with cocoa powder or flour and tap out the excess.

2. 2

   Melt the chopped bittersweet chocolate gently in a microwave-safe bowl in 20- to 30-second bursts, stirring after each burst, until nearly smooth; stir until fully melted. Alternatively, melt it in a heatproof bowl set over a saucepan of barely simmering water. Set aside to cool slightly.

3. 3

   In a large bowl, beat the softened butter with about half of the sugar until pale and fluffy, 2 to 3 minutes. Beat in the egg yolks one at a time, then mix in the vanilla and espresso powder.

4. 4

   Add the slightly cooled melted chocolate and the almond flour to the butter mixture. Mix just until evenly combined; do not overmix.

5. 5

   In a clean bowl, beat the egg whites with the salt and cream of tartar at medium speed until foamy. Gradually add the remaining sugar and continue beating until the whites form soft to medium peaks that hold their shape but still look glossy.

6. 6

   Stir about one-quarter of the beaten egg whites into the chocolate mixture to lighten it. Fold in the remaining whites in two or three additions, using a large spatula and stopping as soon as no broad streaks of white remain.

7. 7

   Transfer the batter to the prepared pan and spread it evenly, leaving the center no higher than the edges. Bake for about 30 to 35 minutes, until a toothpick inserted 2 inches from the edge comes out clean. The very center should register 165°F to 170°F (74°C to 77°C); do not rely on a toothpick inserted in the exact center, which should remain moist.

8. 8

   Cool the cake in the pan on a wire rack for 15 minutes. Run a thin knife around the edge, invert the cake onto the rack, remove the parchment, and turn it right-side up. Cool completely before slicing, allowing additional time for the crumb to set.

9. 9

   Slice into wedges and serve at room temperature. Dust with cocoa powder or confectioners’ sugar if desired.

Notes

The source page indicates that the complete recipe requires membership, so the ingredient quantities and method above are reconstructed from the classic gâteau reine de saba formula and the accessible baking guidance. Do not overbake: the cake should have a moist, nearly creamy center. Store covered at room temperature for up to 2 days or refrigerate for longer storage; bring to room temperature before serving.

Nutrition per serving

• dessert
• cake
• chocolate
• French
• baked
• vegetarian
• gluten-free
• holiday