Julia’s Child 3 Chocolates Queen of Sheba (reine de saba)2019-10-02
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Julia’s Child 3 Chocolates Queen of Sheba (reine de saba)
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About this recipeA chocolate cake recipe that is a pure blessing... Julia Child's Queen of Sheba is an old dessert that survived the decades for a simple reason : It is delicious!
A soft chocolate cake covered in a thin layer of ganache. A French recipe that Julia wrote in her book was an "Extremely Good Chocolate Cake"...
All dong long, I kept opening the fridge to "eat only a smidgen", a thin slice of this beauty. A slice so thin I could almost see my fingers through...
However, at the end of the day, when people asked me where the heck the half of the cake had disappeared, I realized that I, perhaps, ate too many of these thin slices throughout the day...
No wonder it is one of Julia Child most successful recipes !
Julia's original recipeI took the same recipe as written in Julia Child's book. However, I found that the original presentation was a bit old looking.
Modern French pastry focuses on elegance and presentation, which was not the strength of the original recipe indeed, as you can see on the photo here:
The cake recipe is the same. To add to this wonderful recipe a modern look, I modified the ganache presentation with 3 chocolates, instead of 1, to bring different colors. And the presentation consists of stripes which add to the modern feeling
Julia Child, we owe you respect
She acquired her knowledge while living in Paris and studying at the Cordon Bleu de Paris
Julia spent many years in Paris and discovered the French food, and while attending the Cordon Bleu, learned about French cuisine techniques.
When she moved back to the United States, Julia Child published her book "Mastering the Art of French Cooking, Vol.1", a masterpiece that is still a best seller that you still can find nowadays in all bookstores in the states. What an impressive undertaking !
To purchase online, see HERE
Le Film "Julie et Julia"
Modifications to the original recipeI modified only a few things...
For a 8.66" (or 8 21/32" or 22 cm) in diameter cake, for 10 servings
¼ lbs Dark Chocolate (113 grams)2 Tablespoons Coffee (30 grams)½ Cup Butter (113 grams)½ Cup Sugar (135 grams)½ Cup Almond Flour (38 grams)¼ teaspoon of Almond Extract3 Eggs. ⅓ Cup or 150 grams2 teaspoons Sugar (12 grams)½ Cup Flour (64 grams)½ teaspoon Baking Powder (2 grams)
Ganache11 oz Dark Chocolate (300 grams)⅔ Cup Cream (150 grams) 11 oz White Chocolate (300 grams)½ Cup Cream (100 grams) 11 oz Dulcey Chocolate (300 grams)½ Cup Cream (120 grams)
Side Ganache7 oz Dark Chocolate (200 grams)¼ Cup Cream (60 grams)
Decoration3 Tablespoons Crushed Almonds (32 grams)½ Cup Sugar (120 grams)
For a 7.08" (or 7 3/32" or 18 cm) in diameter cake, for 7 servings
3 oz Dark Chocolate (75.6 grams)1 Tablespoon Coffee (20 grams)⅓ Cup Butter (75.6 grams)½ Cup Sugar (90.3 grams)¼ Cup Almond Flour (25.4 grams)0.1 teaspoon of Almond Extract2 Eggs. ¼ Cup or 100 grams1 teaspoon Sugar (8 grams)⅓ Cup Flour (42.8 grams)½ teaspoon Baking Powder (1.3 grams)
Ganache7 oz Dark Chocolate (200.8 grams)½ Cup Cream (100.4 grams) 7 oz White Chocolate (200.8 grams)⅓ Cup Cream (66.9 grams) 7 oz Dulcey Chocolate (200.8 grams)⅓ Cup Cream (80.3 grams)
Side Ganache¼ lbs Dark Chocolate (133.8 grams)3 Tablespoons Cream (40.1 grams)
Decoration2 Tablespoons Crushed Almonds (21.4 grams)⅓ Cup Sugar (80.3 grams)
For a 10.23" (or 10 15/64" or 26 cm) in diameter cake, for 14 servings
5 oz Dark Chocolate (157.8 grams)3 Tablespoons Coffee (41.9 grams)⅔ Cup Butter (157.8 grams)¾ Cup Sugar (188.5 grams)½ Cup Almond Flour (53 grams)0.3 teaspoon of Almond Extract4.1 Eggs. ½ Cup or 204 grams1 Tablespoon Sugar (16.7 grams)⅔ Cup Flour (89.3 grams)1 teaspoon Baking Powder (2.7 grams)
Ganache1 lbs 15 oz Dark Chocolate (419 grams)1 Cup Cream (209.5 grams)1 lbs 15 oz White Chocolate (419 grams)⅔ Cup Cream (139.6 grams)1 lbs 15 oz Dulcey Chocolate (419 grams)¾ Cup Cream (167.6 grams)
Side Ganache10 oz Dark Chocolate (279.3 grams)⅓ Cup Cream (83.8 grams)
Decoration¼ Cup Crushed Almonds (44.6 grams)¾ Cup Sugar (167.6 grams)
You will need...
Dark Chocolate(¼ lbs or 113 g), I recommend a quality chocolate, with 70% grade minimum. If you can, take a good brand like Valrhona.
2. If you live in the Los Angeles area, you may find professional grade chocolate, like Valrhona at Surfas (close to downtown), Jane Cake Supplies (La Cañada), or Nicole Market (South Pasadena)
921 Meridian Avenue
South Pasadena, CA 91030
645 Foothill Blvd
La Cañada Flintridge, CA 91011
17. Using a rubber spatula or a wire whip, gently fold the batter whithout whisking
The cake pan
27. Allow the cake to cool in the pan for
10 minutes, then run a knife around the edge and transfer to a cooling rack
Dark Chocolate( 11 oz or 300 g), the
White Chocolate( 11 oz or 300 g) and the
Dulcey Chocolate( 11 oz or 300 g)
29. The DULCEY chocolate is a "blond" chocolate, from the brand VALRHONA. You may find it in specialty stores (Los Angeles: Jane's Cake Supplies, or Nicole Market). You may replace 2 ways :
1- melt some white chocolate and add some "blond' food coloring
2- bake at very low temperature white chocolate. After a while, the white chocolate turns into Dulcey
Cream(½ Cup or 120 g)
31. Pour on the
Dulcey Chocolate( 11 oz or 300 g), let it melt without stirring for
32. Then start stirring
33. You may mix with an immersion blender (sometimes called 'hand blender')
1 hour, take the trays out of the freezer
39. Wait so that the ganaches become softer
40. Slice long stripes in each ganache, approx. 0.78" (or 25/32" or 2 cm) in width
42. Aternate : Dark, Dulcey and white ganaches
43. To make sure the stripes are parallel, push them with a tray
The almond candies
The result and the pix
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