This Queen of Sheba cake, a French classic, gets a minor update with less sugar and butter and a whisper of flaky sea salt on top--all of which lets the flavor of a special chocolate shine. Whipping a greater portion of the sugar into the egg whites makes them less easy to overbeat and creates a pleasing crust on top that contrasts with the moist and creamy interior. Source: EatingWell Magazine, November/December 2018

Alice Medrich


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F.

  • Whisk almond flour, baking blend (or all-purpose flour), 2 tablespoons sugar and salt in a medium bowl. Set aside.

  • Bring 1 inch water to a bare simmer in a medium saucepan. Combine chocolate and butter in a metal bowl large enough to rest in the pan without touching the water. Cook, stirring occasionally, until melted and smooth, about 5 minutes. Remove from heat. Whisk in egg yolks and almond extract. Set aside.

  • Beat egg whites and cream of tartar in a stand mixer on medium high speed (or with a hand-held mixer on high speed) until soft peaks form. Gradually sprinkle in the remaining 8 tablespoons sugar and beat until the mixture holds stiff, shiny peaks.

  • Whisk the flour mixture and one-fourth of the egg whites into the chocolate. With a rubber spatula, gently fold in the remaining egg whites just until incorporated. Scrape the batter into an 8- or 9-inch springform pan and spread evenly.

  • Bake until a toothpick inserted into the cake 1 1/2 inches from the edge emerges clean, 20 to 25 minutes.

  • Run a sharp paring knife around the edge of the cake to loosen it and allow it to sink slightly. Sprinkle with flaky salt. Let cool completely in the pan on a wire rack, about 1 hour.

  • Remove the pan sides and transfer the cake to a serving platter. Serve with whipped cream, if desired.


Equipment: 8- or 9-inch springform pan

Nutrition Facts

266 calories; 19.6 g total fat; 10.1 g saturated fat; 88 mg cholesterol; 102 mg sodium. 140 mg potassium; 19.2 g carbohydrates; 2.1 g fiber; 14 g sugar; 4.3 g protein; 391 IU vitamin a iu; 8 mcg folate; 33 mg calcium; 2 mg iron; 48 mg magnesium; 13 g added sugar;

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Rating: 5 stars
What a special cake this is a keeper. Absolutely delicious lovely almond flavour beautiful looking and so moist and chocolatey. We put some unsweetened whipped cream on top. It was a hit. Read More