Reine de Saba (Queen of Sheba Chocolate Almond Cake)

Julia’s first French dessert and lifelong favorite: a moist, slightly underbaked chocolate-almond cake under a glossy chocolate-butter glaze.

Ingredients

• 4 oz semisweet chocolate, plus 2 tbsp for the glaze
• 2 tbsp rum or strong coffee
• 1 stick (4 oz) unsalted butter, softened, plus 2 tbsp for the glaze
• 2/3 cup granulated sugar
• 3 eggs, separated

Pinch of salt

• 1/3 cup pulverized blanched almonds
• 1/4 tsp almond extract
• 1/2 cup cake flour
• Sliced almonds, for decoration

Directions

1. Preheat oven to 350 F. Butter and flour an 8-inch round cake pan.
2. Melt the 4 oz chocolate with the rum or coffee over barely simmering water; set aside.
3. Cream the stick of butter with the sugar until pale and fluffy, then beat in the egg yolks.
4. Beat the egg whites with the salt to soft peaks, then beat in 1 tbsp sugar to make stiff, shining peaks.
5. Blend the melted chocolate into the butter mixture, then stir in the ground almonds and almond extract.
6. Fold in a quarter of the egg whites to lighten, then gently fold in the rest alternately with the flour, working quickly.
7. Turn into the pan and bake about 25 minutes; the center should still be slightly soft (a tester comes out slightly oily). Cool 10 minutes and unmold.
8. For the glaze, melt the 2 tbsp chocolate with the 2 tbsp butter until smooth, then spread over the cooled cake and press sliced almonds around the edge.

Notes

Adapted from Julia Child, who called it the best chocolate cake you ever put in your mouth.