Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Alice Medrich
Source: EatingWell Magazine, November/December 2018

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Recipe Summary test

active:
25 mins
total:
50 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F.

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  • 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.

Tips

Equipment: 8- or 9-inch springform pan

Nutrition Facts

266 calories; protein 4.3g; carbohydrates 19.2g; dietary fiber 2.1g; sugars 14.1g; fat 19.6g; saturated fat 10.1g; cholesterol 87.9mg; vitamin a iu 391.2IU; folate 8.2mcg; calcium 32.7mg; iron 2.2mg; magnesium 47.9mg; potassium 139.8mg; sodium 102.4mg; added sugar 13g.
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Reviews (2)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/26/2019
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
Rating: 5 stars
05/23/2021
. i cooked mine 10 minutes longer but really good. reminded me of a light airy brownie Read More