By Nigella Lawson
- Total Time
- 55 minutes
- Rating
- 5(412)
- Notes
- Read community notes
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.
Featured in: AT MY TABLE; In Defense Of Poor, Maligned Chocolate
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Ingredients
Yield:One 9-inch cake (10 to 12 servings)
- 12tablespoons (1½ sticks) butter, more for pan
- 6ounces bittersweet chocolate, chopped into small pieces
- A few drops almond extract
- 2tablespoons strong coffee
- 4large eggs, separated
- Pinch of salt
- 1cup sugar
- 1¾cups finely ground almonds
- 2tablespoons sugar
- 1tablespoon corn syrup
- 4ounces bittersweet chocolate, chopped into small pieces
- 1tablespoon butter
For the Cake
For the Glaze
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
406 calories; 28 grams fat; 13 grams saturated fat; 1 gram trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 38 grams carbohydrates; 3 grams dietary fiber; 34 grams sugars; 6 grams protein; 42 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Prepare Cake
Step
1
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.
Step
2
With an electric mixer, whisk egg whites and salt until soft peaks form. Slowly add ½ cup sugar until thick and glossy. Set aside.
Step
3
In a separate bowl, whisk together egg yolks with remaining ½ 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.
Step
4
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.
Prepare Glaze
Step
5
In a small saucepan, combine 2 tablespoons sugar, the corn syrup and ¼ 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.
Step
6
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.
Ratings
5
out of 5
412
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Cooking Notes
Amy
I would think a good ganache (just chocolate and cream) for the glaze is better. I never use corn syrup.
Wes
For the ground almonds, would almond flour work?
NinaL
Almond flour and ground almonds are almost identical. Ground almonds is the term used in England.
kcranedreams
I used ground almond flour from Trader Joe's. I realized I didn't have corn syrup on hand so I used a bit of raw honey in its place. Everything turned out great.
Fiona
Totally tangential (and I know it's a US publication so I've no right) but do other non-US subscribers groan at the site of "X tablespoons of butter"? (Sticks are no better..)
Is it not just easier all round to measure butter by grams rather than tablespoons? Genuinely curious how it even works? Are you scooping spoonfuls out of the neat oblong block? (That aside, 12 tablespoons of butter is 170g give or take, and with that knowledge I can't wait to try this! :o) )
Karen
I just made this cake and was unsure about the ground almonds. I used 1 1/4 cups of almond flour and 1/2 cup of almond meal, both from Trader Joe's, and the cake turned out great. It was moist adn chocolately. It's really nice to have a delicious and decadent gluten free cake in my repertoire.
Dal
Made it without the glaze and it still lived up to my feverishly chocolate memories of the Queen of Sheba cake at the Commander's Palace.
jimstoic
My cake was much higher and less even on top than the photo, but it was a big hit.
NinaL
The corn syrup keeps the glaze glossy. I keep a small bottle just for glazing.
Ray
Each year, I've made this cake for Passover (flour-free), & it always gets great praise. A few years back, I decided to spice it up: white chocolate instead of dark, & a layer of raspberry jam under the icing. I suppose that makes it no longer the same cake (it's a bit like a Linzer torte), but the praise is now raves.
One difficulty is that it tends to fall quickly after baking. On the other hand, I think it's even better when dense & chewy.
Holly
I've made Julia's version of this cake many times, and consider this to be my favorite cake from scratch. I remember using rum instead of coffee as a flavoring.
I am delighted to see this version since I now live with someone who avoids gluten. Can't wait to try this for a special occasion.
Holly
Dark rum IS better than coffee. Julia suggested coffee as an alternative for teetotalers, but rum is better.
Vesna
Actually, almond flour, just like coconut flour, is made from almond/coconut solids left over from making almond/coconut milk so it does not contain fat. It is dryer than finely ground almonds/coconut. I would imagine that a mixture of flour and finely ground almonds would be the best combination.
lynn rogers
yes. make variations of this all the time, using both almond flour (finely-ground from skinless almonds) and also ground almonds, from almonds that are ground w/skin on. One is faintly more coarsely-textured than the other and it is barely perceptible in the finished cake. They are functionally interchangeable.
Richard CDL
Corn syrup keeps the ganache shiny. Or you could use a dab of butter.
Maire
Thank you for this recipe, Every year I make this cake for my son and daughter's birthday and I knock myself outdoing it. This year I searched the recipe to see if there might be an easier take for an amateur baker and tonight I made this cake in 30 minutes (not including baking time) and it was DELICIOUS Thank you
Highlander Rob
This was a "Showstopper" when I posted this chocolate iced cake on social media. Baked for a dear Friend in Happy Valley and will hopefully (hehe) share a piece with me the baker after dinner. The glaze alone can be an addition for any chocolate oriented dessert. This is a bona fide keeper in my recipe box. Cheers from the Laurel Highlands of Pennsylvania !
Annette
Can this cake be frozen
NanB
Corn syrup makes it shiny
Jodie Johnson
Would this cake benefit from being frozen overnight?
Highlander Rob
Personally Jodie, I left it at room temperature & covered in my portable cake box. Looks utterly delicious this morning as when I finished it at 9:30 last evening. Hopefully this answers your question. Cheers
Paul Marc
Made this last night for a small dinner party. Absolutely fabulous. Followed recipe exactly. Parfait.
nut allergy
Max Powell
Added some banana to the almond meal and used a ganache (with dark rum) instead. Rave reviews.
Neda Marie Marks
Great Recipe.Traditional Ganache is just Chocolate, Butter (or heavy cream) and a little sugar if desired. I substitute rum for coffee and add 1/2 tsp vanilla and 1/2 teaspoon almond extract.
Sage57
Fantastic flourless cake. Will be my go to for party’s, Passover. I used Yacon syrup instead of corn syrup in the glaze and it still came out glossy. This is an excellent alternative to ganache for people who are lactose intolerant. I found it needed longer than 30-40 minutes at 325 and it still came out moist/gooey in the middle.
Dawn
Hello on this 6th night of Hanukkah! Mine is not a note, but a question: I've never cooked this cake but want to serve on Christmas Day—has anyone ever made one in advance? Do you think I could make it on Saturday and serve Sunday? I'd appreciate any tips....
WashingtonNative
Is it the same measurements for almond flour - 1 3/4 cups? Julia child's original recipe also used cake flour with the almond meal.
Rachel
Texture improved enormously when cake was chilled
Judith Huck
Followed the recipe as presented. Center was a little gooey even though we cooked it for 45 minutes. (will check our ovens temp) Center dripped through the cooling rack in a few blobs. Flavor was excellent. Blanched our own almonds (super easy). Glaze hid imperfections. Final presentation looked just like Julia's. :)
Nilo
What to do? The top crust out of the oven was cracked, crumbly and not very attractive. So I peeled off the top crust after the cake had cooled, spread on the glaze and sprinkled the crumbed crust over the top. My Reine approved which, after all, is all that matters.
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