The Queen of Sheba Chocolate Cake (” Reine de Saba” in French) has been made famous in North America by cooking instructor Julia Child. It is said to have been the first French cake she ate when she arrived in France. She loved it so much that she featured it in her first recipe book “Mastering the Art of French Cooking”, calling it a “dark beauty made of chocolate”. 

 “The queen of Sheba is a dark beauty made of chocolate, and almonds, and rum and butter. Let’s go into the kitchen and make the best chocolate cake you’ve ever put in your mouth.” (Julia child)

In keeping with French baking tradition, the Queen of Sheba Chocolate Cake contains no chemical leavening: no baking soda nor baking powder. This dense chocolate cake relies only on subtle leavening from whipped egg whites.

In one of the episodes of her TV show, The French Chef, Julia Child made the Queen of Sheba Chocolate Cake to teach viewers the technique of delicately folding whipped gg whites into the batter with a rubber spatula to obtain a natural, subtle cake leavening.

My baking tips:

I am sharing Julia Child’s original recipe here, only re-written in my own words and with slight tweaks to make it even more approachable. In addition to Julia Child’s original recipe, I also want to share with you a few extra tips to master this recipe.

• For flavoring this chocolate cake, Julia Child suggests either rum or coffee. I tried this recipe multiple times with both, and they are equally delicious!
• Gently melt the chocolate over a bain-marie – meaning over barely simmering water, in a double boiler (or a bain-marie as we call it in French). If heated too rapidly, the chocolate risks to separate or break.
• Use great-quality chocolate. With just a few ingredients in this recipe, the flavor and texture of this cake relies a lot on the quality of your ingredients, and especially that of the chocolate. I recommend splurging a bit for this recipe and buying top-quality chocolate – you won’t regret it. 

• Beat the eggs whites to a stiff peak. Not soft, not firm, but stiff: meaning the peaks will stand straight up when the beaters are lifted upside down.
• Use older eggs. For best results in getting stiff egg whites, choose eggs that aren’t too fresh (3 to 4 days old, at least), and make sure you take them out of the fridge 1 hour before starting, to allow them reach close to room temperature. When beating older egg whites at room temperature, their proteins will have more elasticity. They will stretch and welcome in more air, rather than break if too fresh or too cold.
• Use pristine equipment. When beating the egg whites, make sure you are using a bowl and beater that are perfectly clean. Egg whites tend to refuse to whip if they encounter any residual fat or even if there are tiny traces of egg yolk.
• Let the melted chocolate cool. After melting the chocolate, allow it to cool at least 10 minutes before mixing it into the sugar mixture. It should come to a barely warm temperature, so it incorporates perfectly with the eggs. If too warm, it will “cook” the eggs and form little hard chunks. If too cold, the chocolate could seize up.

• Fold, don’t stir. When folding the egg whites in with the chocolate mixture, use a large rubber spatula and be gentle. The important thing is not to stir, but fold. In small additions, carefully place a portion of the egg whites on top of the chocolate mixture and fold it in by using a flipping motion. Stop when the batter is just uniform – do not overmix. 
• This cake is meant to be slightly under baked so that its center remains underdone. Follow the instructions and bake it for 25 minutes (in a non-convection oven) – no longer. If you bake it just a few minutes too long, it will lose its creaminess at the center that makes this cake so special.
• Let the cake cool completely before spreading the chocolate glaze on top. Allow the glaze to set and harden for about 20-30 minutes before serving.

How to store this Queen of Sheba Chocolate Cake

• Chill it. After making (and enjoying) this cake – if you have any leftovers – you can cover it with plastic film and store it in the fridge for up to 3 days.
• Don’t freeze it. I don’t recommend freezing this cake.

I hope you’ll love this Queen of Sheba Chocolate Cake as much as I do! If you have any questions, please leave a comment. 

More French cake recipes you may like: 

• Lemon Olive Oil Cake
• French Chestnut Cream Cake (Gâteau Ardechois) 
• French Walnut Coffee Cake (Gâteau Grenoblois) 
• Classic French Apple Cake
• Lemon Yogurt Poppy seed Cake
• Classic French Chocolate Moelleux Cake
• Classic French Pear Cake

Queen of Sheba Chocolate Cake

Print Recipe

Serves: 10 Prep Time: 30 minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 18 voted )

Ingredients

4 ounces (115g) high quality semi-sweet chocolate
2 tbsp (30ml) rum or strong brewed coffee/espresso
4 ounces (1 stick/115g) unsalted butter, at room temperature
⅔ cup (133g) granulated sugar
3 large eggs, at room temperature, yolks and whites separated
⅔ cup (65g) ground almonds
¼ tsp almond extract
¼ tsp salt
1 tbsp (12g) sugar
½ cup (65g) cake flour

For the buttercream:
2 ounces (60g) high quality semi-sweet chocolate
2 tbsp (30ml) rum or strong brewed coffee/espresso
6 tbsp (85g) unsalted butter, cut into cubes

Sliced almonds, for garnish

Instructions

Pre-heat oven to 350°F (180°C) with a rack in the middle. Grease a 9-inch circular cake pan with butter, sprinkle the sides with flour, line the bottom with a circle of parchment paper and set aside.

Step 1 – In a medium steel bowl, over a bain-marie, melt the chocolate with rum (or coffee). Once melted, set aside to cool for 10-15 minutes. 

Step 2 – In a large mixing bowl, whisk together the sugar with the soft butter until pale and fluffy. Whisk in egg yolks, followed by the melted chocolate, the ground almonds and finally the almond extract.

Step 3 – In a separate large mixing bowl, beat the 3 egg whites and salt to a stiff peak. Add the 1 tablespoon (12g) of sugar gradually while still beating.

Step 4 – With a spatula, fold about ¼ or less of the egg whites into the chocolate mixture. Fold gently and stop mixing when just uniform. Sprinkle in about 1/4 of the flour and fold until just incorporated. In three or four more additions, fold in the rest of the egg whites and flour - alternating between each.

Turn the batter into the prepared cake pan, pushing the batter up to its rim with a rubber spatula. Bake for 25 minutes. Allow cake to cool in the pan for 10 minutes. Run knife around the edge of the pan, and reverse cake on a rack. Flip the cake upright and allow the cake to cool for two hours at room temperature or until it is thoroughly cooled.

Step 5 – Make the chocolate buttercream. In a medium steel bowl, over a bain-marie, melt the chocolate with rum (or coffee). Once the chocolate is completely melted, remove from heat and add the cubed butter. Mix until the butter has completely melted. Let cool for at least 20 minutes, or until the buttercream has thickened to a spreadable consistency.

Using a spatula or offset knife, spread the buttercream icing onto the cake in an even layer. Sprinkle shaved almonds all around the outer rim and press slightly so they stay in place.

Notes...

This recipe was first posted on the blog on October 2, 2017. It was reposted on March 29, 2023 with new photos, step-by-step photos in the recipe and to include baking tips.

The post Queen of Sheba Chocolate Cake (Reine de Saba) appeared first on Pardon Your French.

This cake is naturally gluten-free and dairy-free, but delivers the same richness as any rustic French cake. 

If you love French regional cakes, add this one to your list! A favorite of French home bakers in the Fall, this cake recipe relies on walnuts to create a rich-tasting, yet fairly light cake.

Along with good-quality walnuts, it includes staple ingredients such as eggs, sugar, brewed coffee and cornstarch – which you likely already have on hand. I love its simplicity, yet it delivers a satisfying texture and rich flavor thanks to the walnuts. 

Unlike American or British walnut cakes – which are often covered with frosting – this French version is simply finished off with an icing of sugar and coffee. This makes it a considerably lighter version, well suited for an afternoon snack. 

Since this cake recipe includes no flour, nor butter (a rare occurrence in France cakes!), it is also gluten-free and dairy-free. 

About « Noix de Grenoble » 

Traditionally used in this recipe, Noix de Grenoble (translating to Grenoble walnuts) are harvested in the Auvergne-Rhone-Alpes region of France. It is said the local alpine climate, with cold winters, naturally protects the fruits and provides fresh water, producing the highest quality walnuts. Grenoble walnuts are prized for their incomparable flavor and tender texture, leading to them being commonly used all throughout France.

In 1938, the AOC (controlled term of origin) was given to the Grenoble walnut, later replaced in 1996 by an AOP (protected designation of origin). This labels certifies the walnuts are produced within a strict geographical area limited to only select French departments along the Alpine Isère Region Valley and held to high-quality standards (size, irrigation, harvesting, etc.). 

The local cooking repertoire is naturally walnut-centric, with the Gâteau Grenoblois being perhaps the most famous specialty, along with the walnut caramel tart – a recipe you can find in my cookbook: Rustic French Cooking Made Easy.

Shopping for Walnuts

Outside of France, Noix de Grenoble are harder to find, but a few specialty stores sell them. So if you do spot them, make sure to grab some. They will likely be pricier than other walnuts, but worth the splurge. 

However, if you opt for “regular” walnuts (often referred to as English), I assure you this cake will still taste delicious! 

You can buy whole nuts or shelled nuts (more convenient); although do know the latter tend to go rancid quicker. Whole nuts can be kept up to 6 months at room temperature. Shelled nuts should be kept in the fridge and will last up to 3 months. 

How to grind the walnuts? 

For grinding the walnuts, or nuts in general, a food processor is recommended. Place the walnuts in the processor and pulse, 2 seconds at the time, until they are evenly ground. Stop when the walnuts are just ground enough and do not use the process button (only pulse). A long process time will make the mixture oily. 

Cooking Tips & Substitutions :  

• Use pristine equipment. When beating the egg whites, make sure you are using a bowl and beater that are perfectly clean. Egg whites tend to refuse to whip if they encounter any residual fat or even if there are tiny amounts of egg yolk.
• Fold, don’t stir. When folding the egg whites with the walnut mixture, use a large rubber spatula and be gentle. The important thing is not to stir, but fold. In small additions, carefully place a portion of the egg whites on top of the walnut mixture and fold it in by using a flipping motion. Stop when the batter is just uniform – do not overmix. 
• For a healthier version of this cake, you can skip the icing. Also do know the icing helps preserve the cake longer. With no icing, enjoy the cake within 2 days. 

How to store this French Walnut Coffee Cake

• Chill it. After making (and enjoying) this cake – if you have any leftovers – you can cover it with plastic film and store it in the fridge for up to 4 days.
• Don’t freeze it. I don’t recommend freezing this cake. The texture is delicate, and the cake will likely get soggy/mushy when thawing. 

I hope you’ll love this French Walnut Coffee Cake (Gâteau Grenoblois) as much as I do! If you have any questions, please leave a comment. 

More French cake recipes you may like: 

• Classic French Apple Cake
• Chestnut Cream Cake (Gâteau Ardéchois)
• Lemon Yogurt Poppy seed Cake
• Classic French Chocolate Moelleux Cake
• Classic French Pear Cake

French Walnut Coffee Cake

Print Recipe

Serves: 6-8 Prep Time: 20 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 4 voted )

Ingredients

2 1/2 cups (250g) whole walnuts
5 medium eggs, at room temperature
1 cup (200g) sugar
2 tbsp (30ml) strong brewed coffee
2/3 cup (100g) cornstarch
For the icing:
1 1/2 cup (150g) icing sugar
2-4 tbsp (30-60ml) strong brewed coffee
Extra whole walnuts, for decorating

Instructions

Step 1 – Grind the walnuts and set aside. Make sure to keep 6-8 whole walnuts for decorating the cake.

Preheat your oven to 340°F (170°C) with a rack in the middle. Grease a 8” or 9” circular pan with butter (or dairy-free alternative) and line the bottom with a circle of parchment paper. Set aside.

Step 2 - Separate the egg whites and yolks in two different large baking bowls. Add the sugar to the egg yolks and whisk until fluffy and lighter in color. Add the brewed coffee and whisk to combine. Add the cornstarch and whisk until incorporated.

Step 3 - Switch to a spatula, and incorporate the ground walnuts. The batter will be rather thick and sticky.

Step 4 – In a separate and clean bowl, whisk the egg whites to a stiff peak. With the spatula, fold 1 scoop of the egg whites into the walnut batter to loosen its texture. Then, add about ¼ or less of the egg whites and fold gently. Stop mixing when just incorporated. In three or four more additions, fold in the rest of the egg whites. The batter should be airy and “jiggly”.

Step 5 – Pour the batter into the prepared pan. Bake for 40-45 minutes, until the cake is puffy and the center is set. Transfer onto a cooling rack, let cool completely and remove from the pan.

Step 6 – Prepare the icing. In a small bowl, combine the icing sugar with 2 tablespoons (30ml) of brewed coffee. Mix until smooth. Add more coffee – 1 teaspoon at a time - to thin out the icing. The icing should reach a thick syrup consistency. Pour the icing onto the cake and smooth it out with a spatula or the back of the spoon.

Add whole walnuts atop for decoration. Let the icing set for 1 hour at room temperature before serving. 

The post French Walnut Coffee Cake (Gâteau Grenoblois) appeared first on Pardon Your French.