Julia Child’s Reine de Saba: The Queen of Sheba Chocolate Cake
- Aycin Oren Yates
- Apr 14
- 3 min read
If ever there was a cake worthy of royalty — or at least worthy of a crown-wearing moment in your kitchen — it’s the Reine de Saba, Julia Child’s legendary Queen of Sheba cake. Rich with dark chocolate, kissed with almond, and luxuriously moist, it’s the kind of dessert that makes you feel just a little bit French with every bite.
This isn’t just any chocolate cake. According to Julia, it should be “somewhere between a brownie and a mousse.” Translation? It’s slightly underbaked in the center, giving it a creamy, melt-in-your-mouth texture that feels decadent without being fussy.
The cake hails from France (naturally), and Julia introduced it to American home bakers in her seminal cookbook Mastering the Art of French Cooking. It’s a cake that speaks of elegance, but it doesn’t shout. Think of it as the quiet power of good chocolate — not too sweet, perfectly balanced, and sophisticated in its simplicity.
What makes the Queen of Sheba cake special?
The secret’s in the details: finely ground almonds add a nutty depth, whipped egg whites give it lift, and a splash of coffee in the chocolate wakes everything up. It’s baked just until set, then crowned (appropriately) with a silky chocolate glaze and a scatter of slivered almonds — or maybe a few chocolate curls if you’re feeling extra regal.
How to serve it
This cake needs no accompaniment, but it pairs beautifully with whipped cream or a spoonful of crème fraîche. A glass of red wine, a shot of espresso, or even a flute of Champagne wouldn’t go amiss either. It’s a celebration cake, but it also makes a weeknight feel like a party.
Why we love Julia’s version
Because she understood that cooking is supposed to be joyful. Her Queen of Sheba cake is rich without being complicated, refined but not intimidating. It’s the kind of recipe that feels timeless — just like Julia herself.
So, tie on an apron, channel your inner Julia, and say it with me: Bon appétit!
Ingredients
For the Cake:
115 g semisweet chocolate
2 tbsp dark rum or strong coffee (about 30 ml)
113 g unsalted butter (softened)
130 g granulated sugar
3 egg yolks
3 egg whites
Pinch of salt
1 tbsp granulated sugar (for egg whites – about 12 g)
65 g blanched almonds (finely ground)
1/4 tsp almond extract
60 g cake flour (or plain flour sifted several times)
For the Glaze:
60 g semisweet chocolate
2 tbsp dark rum or strong coffee (about 30 ml)
70–85 g unsalted butter (softened; adjust for consistency)
Instructions
Prep the Pan: Butter and flour a 20 cm round cake pan (8-inch), and preheat the oven to 175°C (350°F).
Melt the Chocolate: Gently melt the chocolate with the rum or coffee over a water bath or very low heat. Stir until smooth, then set aside to cool slightly.
Cream Butter and Sugar: In a large bowl, beat the softened butter and 130 g of sugar until light and fluffy.
Add Yolks: Add egg yolks one by one, beating well after each.
Mix in Almonds & Extract: Stir in the ground almonds and almond extract. Then fold in the melted chocolate.
Beat Egg Whites: In a clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Add the 12 g sugar and beat until stiff peaks form.
Fold Batter: Fold a quarter of the egg whites into the chocolate mixture to lighten it. Gently alternate adding flour and egg whites until fully combined.
Bake: Pour into the prepared pan. Bake for 20–25 minutes. The center should remain slightly moist—do not overbake.
Cool: Let it rest in the pan for 10 minutes. Then turn onto a wire rack and cool completely before glazing (the cake needs to be completely cooled before glazing, so let it rest for 1-2 hours).
Make the Glaze: Melt the chocolate with the rum or coffee. Remove from heat and stir in the butter bit by bit until glossy.
Glaze the Cake: Spread the glaze over the top and sides once the cake has cooled.
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