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Queen of Sheba Cake
Queen of Sheba Cake
0 Reviews
From: EatingWell Magazine, November/December 2018
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.
- By: Alice Medrich EatingWell Recipe Contributor
Ingredients 12 servings
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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
- ½ cup almond flour
- 2 tablespoons gluten-free baking blend or all-purpose flour
- 10 tablespoons granulated sugar, divided
- ¼ teaspoon salt
- 6 ounces dark chocolate (70% cacao), coarsely chopped
- 10 tablespoons unsalted butter, cut into pieces
- 4 large eggs, separated, at room temperature
- ⅛ teaspoon almond extract
- ¼ teaspoon cream of tartar
- ⅛ teaspoon flaky sea salt, such as Maldon
- Whipped cream (optional)
Preparation
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Prep
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Ready In
- Preheat oven to 375°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 1½ 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
- Serving size: 1 slice
- Per serving: 266 calories; 20 g fat(10 g sat); 2 g fiber; 19 g carbohydrates; 4 g protein; 8 mcg folate; 88 mg cholesterol; 14 g sugars; 13 g added sugars; 391 IU vitamin A; 0 mg vitamin C; 33 mg calcium; 2 mg iron; 102 mg sodium; 140 mg potassium
- Carbohydrate Servings: 1½
- Exchanges: 3 fat, 1 other carbohydrate, ½ medium-fat protein
