The JC100: Reine De Saba

Julie Child Recipe for Reine de Saba

Hello and welcome to Week 6 of the JC100 Celebration where, for the first time since the countdown began, we’re baking! This week’s special recipe is Julia Child’s Reine de Saba, a delightfully decadent chocolate and almond cake named for the mysterious Queen of Sheba.

In The Way to Cook, Julia Child wrote that Reine de Saba was the first French cake she had ever eaten and that she had never forgotten it, but what she didn’t say was how it got its name.

Although the subject of fiction, film, and song, there are very few historical facts about the female monarch who once ruled the ancient kingdom of Sheba. She is widely assumed to have been one of the most powerful women of the biblical era, the founder of a great Ethiopian dynasty, and an ally (if not lover) of Solomon, the King of Israel. But there doesn’t seem to be anything on record saying she had a thing for chocolate cake.

Julia Child’s recipe for Reine De Saba

The JC100: Reine De Saba 
Recipe Type: Dessert
Author: Julia Child
Serves: 6 to 8
Excerpted from Mastering the Art of French Cooking by Julia Child. Copyright © 1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc. as part of the JC100 campaign.
  • 4 ounces or squares semi-sweet chocolate melted with 2 Tb rum or coffee
  • 1/4 lb or 1 stick softened butter
  • 2/3 cup granulated sugar
  • 3 egg yolks
  • 3 egg whites
  • Pinch of salt
  • 1 Tb granulated sugar
  • 1/3 cup pulverized almonds
  • 1/2 tsp almond extract
  • 1/2 cup cake flour (scooped and leveled, turned into a sifter)
  1. Preheat oven to 350 degrees.
  2. Butter and flour the cake pan. Set the chocolate and rum or coffee in a small pan, cover, and place (off heat) in a larger pan of almost simmering water; let melt while you proceed with the recipe. Measure out the rest of the ingredients.
  3. Cream the butter and sugar together for several minutes until they form a pale yellow, fluffy mixture.
  4. Beat in the egg yolks until well blended.
  5. Beat the egg whites and salt in a separate bowl until soft peaks are formed; sprinkle on the sugar and beat until stiff peaks are formed.
  6. With a rubber spatula, blend the melted chocolate into the butter and sugar mixture, then stir in the almonds, and almond extract. Immediately stir in one-fourth of the beaten egg whites to lighten the batter. Delicately fold in a third of the remaining whites and when partially blended, sift on one-third of the flour and continue folding. Alternate rapidly with more egg whites and more flour until all egg whites and flour are incorporated.
  7. Turn the batter into the cake pan, pushing the batter up to its rim with a rubber spatula. Bake in middle level of preheated oven for 25 minutes. Cake is done when it has puffed, and 2 1/2 to 3 inches around the circumference are set so that a needle plunged into that area comes out clean; the centre should move slightly if the pan is shaken, and a needle comes out oily.
  8. Allow cake to cool in the pan for 10 minutes. Run a knife around the edge of the pan, and reverse cake on the rack. Allow it to cool for an hour or two; it must be thoroughly cold if it is to be iced.
  9. To serve, use the chocolate-butter icing recipe below, then press a design of almonds over the icing.

Glacage au Chocolat (Chocolate-butter Icing)

– 2 ounces (2 squares) semi-sweet baking chocolate
– 2 Tb rum or coffee
– 5 to 6 Tb unsalted butter
– A bowl filled with a tray of ice cubes and water to cover them

Place the chocolate and rum or coffee in a small pan, cover, and set in a larger pan of almost simmering water. Remove pans from heat and let chocolate melt for 5 minutes or so, until perfectly smooth. Lift chocolate pan out of the hot water, and beat in the butter a tablespoon at a time. Then beat over the ice and water until chocolate mixture has cooled to spreading consistency. At once spread it over your cake with spatula or knife.

I followed Julia’s recipe closely but did make two small changes. First, I swapped ground pecans for the pulverized almonds, and second, I replaced the almond extract with a teaspoon of Bourbon Vanilla Powder.

And I decided to decorate with fresh berries instead of nuts.

After tasting this deliciously dense brownie-like cake, I wonder if it was named after the Queen of Sheba because it shares so many of her purported qualities. It’s exotic, rich, irresistible, and quite possibly, the stuff legends are made of.

More Julia Child Recipes

14 thoughts on “The JC100: Reine De Saba

  1. Trish Worth says:

    Oh, yeah, that’s my kind of cake. Even the icing looks fantastic; it’s so glossy that it’s reflecting the strawberries and blueberries. I hope you’re going to share it with a friend or six and not eat it all yourself…

    • Laura Leigh Goyer says:

      This was my first time icing a cake with glacage au chocolat. I think the glossy sheen comes from all that butter! My sister had the same reaction as you when she saw it, so I rewarded her enthusiasm with a very generous slice …then I gave her your piece too

  2. island traveler says:

    This looks divine. Like a delicious piece of heaven falling on Earth, straight to my table. Mmmm. Love it. I will check the recipe. I will be floating with every bite for sure. Thanks.

    • Laura Leigh Goyer says:

      We loved it! It’s hard to describe it, isn’t it? I think it’s more like a brownie than a cake.

      Thanks for the props on the photos. Someday I hope to take just one that’s even in the same league as yours 🙂

  3. Lily says:

    Thank you for posting this recipe! I made it today for my birthday, and it was a huge hit with adults and children alike. It takes a bit more work but it so worth it.

Leave a Reply

Your email address will not be published.