Tuesday, August 14, 2012

Reine de Saba avec Glaçage au Chocolat: Chocolate Almond Cake

One fine evening I got a mail...Hey are you interested in baking? Would you love to join a baking group? The first thing that went through my mind was...No way..I won't get time to do this..Wont be able to post stuffs on time...I took a whole evening to think about it...Then finally decided..never have participated in anything properly...Never hosted an event and never been a part of any group...So finally replied my friend yes with a tons of questions.. and thus I am now for the first time a part of the group called Baking Partners:A Baking Group started by Swathi.
This is the first post made by the group which is a tribute to Julia Child on her 100th birthday.We baked Julia's Reine de Saba avec Glaçage au Chocolat which is Chocolate Almond Cake.

Ingredients for  8 inch pan:
semi-sweet chocolate - 4 ounce/4 squares/113.4 grams
Rum or coffee - 2  tbsp
Butter - ¼  lb./1 stick/ 113g(softened)
Granulated sugar- 2/3 cup / 134g
Eggs- 3 nos ( Yolks and White Separated)
Pinch of salt
Granulated sugar- 1tbsp
Pulverized  (ground) almonds- 1/3 cup/ 65g
Almond extract-½ tsp
Cake flour- ½ cup/ 57g  (scooped and leveled, turned into a sifter)
**Substitute for cake flour: While measuring the cake flour, add 1 tablespoon of corn flour/corn starch and then fill the rest.

Chocolate Icing:
Semisweet baking chocolate- 2 ounces (2 squares)/ 56.7 g
Rum or coffee-2 tbsp
Unsalted butter-5 to 6 tbsp(soft)

Method of Preparation:
1. Preheat oven to 350F/ 180 C.Butter and flour the cake pan/ use a butter paper/parchment paper in the base of the cake.
2. Mix the chocolate and rum/coffee. 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.
3. Measure out the rest of the ingredients.
4. Cream the butter and sugar together for several minutes until they form a pale yellow, fluffy mixture. 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 (make sure it should have peaks not deflate ones).
6. With a rubber spatula, blend the melted chocolate into the butter and sugar mixture, then stir in the ground almonds, and almond extract. Immediately stir in one-fourth ( ¼) of the beaten egg whites to lighten the batter. Delicately fold in a third  (1/3rd) of the remaining whites and when partially blended, sift on one-third  ( 1/3rd) 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 25minutes. 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 and gently set in center and tooth pick inserted into center comes out with a few moist crumbs attached, about 20-25minutes. Cool cake in pan 10 minutes.
8. Allow cake to cool in the pan for 10 minutes. Run a knife around the edge of the pan(if using flour and butter to dust pan), and reverse cake on the rack. Allow it to cool for an hour or two (about 2 hours); it must be thoroughly cold if it is to be iced.
9. To serve, use the chocolate-butter icing recipe below, and then press a design of almonds over the icing.

 How to make Icing:
1. A bowl filled with a tray of ice cubes and water to cover them and set aside.
2. Place the chocolate and rum or coffee in a small pan, cover, and set in a larger pan of almost simmering water.
3. Remove pans from heat and let chocolate melt for 5 minutes or so, until perfectly smooth.
4. Lift chocolate pan out of the hot water, and beat in the butter a tablespoon at a time.
5.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.

cake slice immediately after applying icing..

1.Use an 8 inch pan for the above measurements.
2. I used coffee extract(1 and 1/2 tbsp) in place of rum.You can use freshly brewed coffee.
3.The cake is on the lower side for sweetness and is having a bitter taste.Increase sugar to almost 1/4 cup(approx.)
4. I used raw almonds and pulverized it.You can toast, blanch, pulverize the almonds.
5. Use good quality chocolates.I used ghirardelli semi sweet chocolates.
6. Cake took about 18-19 mins to bake for me,so keep a close watch on it.
7. The chocolate measurement here assumes that the chocolate squares are 1 ounce each.Before using check how much each chocolate square weighs.
8.Cake has a strong taste of chocolate and coffee.Basically a chocolate lovers cake.
9. I used APF and cornstarch instead of cake flour.
10. I used Almond flakes to decorate it.
Cake slice the next day..Icing set properly.

Done By:


  1. You nailed Julia's Reine de Saba avec Glaçage au Chocolat, Reshmi! Your cake looks perfect!

  2. Looks yum!

  3. Beautiful cake.. Loved all the clicks. Great Job, dear!!

    Divya's Culinary Journey

  4. Perfect Almond Cake,well done! iam yet to post.

  5. I love chocolate. Sure this will be a treat for my taste buds..Looks delicious..

  6. I LOVE your clicks. Beautiful! Your cake looks more moist and wet then mine. Great job!
    Have a nice day!

  7. I can't pronounce this......but thi is beautiful!...I am def going to try this out soon!

  8. Hi Reshmi,
    This cake is absolutely perfect. Looks delicious.

  9. Cake looks so beautiful and delicious..lovely!!!

  10. Awesome terrific Almond cake with such beautiful clicks to enjoy ! Cheers Reshmi!

  11. a lovely looking cake Reshmi and not to forget about your creative photography... looks stunning

  12. Cant take my eyes from ur irresistible clicks, prefect looking addictive cake.

  13. Rich looking cake, very good clicks Reshmi!

  14. I have my eyes set on this cake for quite sometime but the OTG betrayed :-(
    love this recipe Reshmi and your beautiful clicks are gorgeous.

  15. So gorgeously presented!!!!
    Prathima Rao
    Prats Corner

  16. So cute dear lovely clicks and superb :) :)

  17. Wow..Reshmi, cake looks awesome dear! very perfectly made it. Nice clicks too.

  18. wow! what a perfect cake! Looks neat and yummy. Happy Independence day!

  19. Beautiful cake, You done very well. Great tribute to Master Chef Julia.

  20. The third Julia tribute I have seen today. Great work.

  21. Looks classic dear,especially adore the frosting and decoration.perfect texture dear.

  22. inviting dear!! rush your recipes for Fast Food Event - Noodles event.

  23. Loved your write up. Cake is beautiful and nice clicks.. Altogether a great package.. :)

  24. Lovely clicks and the cake looks so tempting...

  25. lovely presentation reshmi.. inviting clicks..

  26. That is rich and creamy



  27. Cake looks very inviting.. Nice decoration..



  28. wow what a wonderful cake I bet your family are pleased you joined the baking group

  29. flawless! you have done julia proud!

  30. First time here. Love this cake recipe. Almonds and chocolate is a winning combination. That cake looks so delicious.

  31. Hey..the cake looks yum and nicely clicked too :)

  32. wow.. the cake looks perfect.. yummmm
    Beautiful presentation & awesome clicks.
    Happy to follow you.


  33. wow.. cake looks simply fantastic... please pass on the plate :)

  34. Hi Reshmi,
    Do visit my blog to collect some awards :D.Congrats!!

  35. I cant take my eye off..That looks awesome Reshmi!

  36. looks absolutely delicious, first time here, lovely to know you and to be with you in Baking partners, happily following you..,

  37. wow thats super tempting cake,too gud...

  38. I'm book marking this recipe.. love the pic:)

  39. Loved your addendum "Comments" section ~ an organized list of tricky steps the novice cook might find when baking with Julia Child! You answered all of my questions perfectly. Thank you, Reshmi. Your cake looks glossy and dark, with beautifully shaped almonds topping it off. Can't wait to follow your lead!

    Terrie from Atlanta, Georgia

  40. i relly like this good recipe thank so much


Thank you for your time to vist my small world of cooking. Your comments are my inspiration. Criticism and suggestions are always welcome. Happy cooking!



Related Posts Plugin for WordPress, Blogger...