Julia's Child 3 Chocolates Queen of Sheba (reine de saba)

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Julia’s Child 3 Chocolates Queen of Sheba (reine de saba)

Chef: Julia Child

Cuisine: French Cuisine

Course: Dessert, Cake, Chocolate Cake

Difficulty: Experienced

Category: Course

Category: Recipe

Posted on: Wednesday October 2, 2019

Ingredients : Almonds, Coffee, Chocolate, Milk chocolate, White chocolate, Whipping cream, Almond extract, Almond powder,

Ingredients : Almonds, Coffee, Chocolate, Milk chocolate, White chocolate, Whipping cream, Almond extract, Almond powder,

Julia’s Child 3 Chocolates Queen of Sheba (reine de saba)

About this recipe

A 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...

I am telling ya, this beautiful cake is addictive !

No wonder it is one of Julia Child most successful recipes !

Julia's original recipe

I 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:

In the "Julie et Julia" movie (with Amy Adams and Meryl Streep), Julie (Amy Adams) and her boyfriend eat the "Queen Of Sheba" in the most improper way

Don't blame them ! This cake is so good that you may end up eating it the same way !

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

This is a recipe of Julia Child.

I have a great respect for Julia, for the dedication to French Cuisine and her huge work to assemble the French recipes and techniques in her book. She acquired her knowledge while living in Paris and studying at the Cordon Bleu de Paris

Her book, a masterpiece

Julia spent many years in Paris and discovered the French food, and upon attending the Cordon Bleu, learned about French cuisine techniques.

After she moved back to the United States, Julia Child wrote 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

The recipe is on page 677

Modifications to the original recipe

I modified only a few things...

● As I told you above, the only difference is the 3 chocolate ganaches (3 colors), and the stripes layout

**** INGREDIENTS ****

**** INGREDIENTS ****

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 Extract

● 3 Eggs

● 2 teaspoons Sugar (12 grams)

● ½ Cup Flour (64 grams)

● ½ teaspoon Baking Powder (2 grams)

*Ganache

● 11 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 Ganache

● 7 oz Dark Chocolate (200 grams)

● ¼ Cup Cream (60 grams)

*Decoration

● 3 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 Extract

● 2 Eggs

● 1 teaspoon Sugar (8 grams)

● ⅓ Cup Flour (42.8 grams)

● ½ teaspoon Baking Powder (1.3 grams)

*Ganache

● 7 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 Ganache

● ¼ lbs Dark Chocolate (133.8 grams)

● 3 Tablespoons Cream (40.1 grams)

*Decoration

● 2 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 Extract

● 4.1 Eggs

● 1 Tablespoon Sugar (16.7 grams)

● ⅔ Cup Flour (89.3 grams)

● 1 teaspoon Baking Powder (2.7 grams)

*Ganache

● 1 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 Ganache

● 10 oz Dark Chocolate (279.3 grams)

● ⅓ Cup Cream (83.8 grams)

*Decoration

● ¼ Cup Crushed Almonds (44.6 grams)

● ¾ Cup Sugar (167.6 grams)

**** STEPS ****

**** STEPS ****

1. For the

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)

3. Melt the

Dark Chocolate

(¼ lbs or 113 g) with the

Coffee

(2 Tablespoons or 30 g) in a double-boiler

4. Stir until the chocolate is fully melted

5. Set aside, to let cool slighty

6. For the next steps, you may mix everything "manually" with a spatula, or with the stand mixer (like a Kitchen Aid appliance), using the 'paddle', or with a electric beater

7. In a bowl, cream the

Sugar

(½ Cup or 135 g) and the

Butter

(½ Cup or 113 g), for several minutes

8. Separate the

Eggs

(3) (whites and yolks)

9. In a bowl, beat in the Egg Yolks

10. Add in the

Almond Flour

(½ Cup or 38 g) and the

Almond Extract

(¼ teaspoon) and mix

11. With a rubber spatula, blend in the melted chocolate

12. In a separate bowl, beat the egg whites until soft peaks are formed

13. When the whites are fluffy, add in the

Sugar

(2 teaspoons or 12 g) and continue beating the whites

14. We now have 3 bowls : The melted chocolate, the flour, the beaten egg whites

15. Mix in 1/3 of the beaten whites to lighten the mixture

16. The, delicately fold in the second 1/3 of the beaten whites

17. Using a rubber spatula or a wire whip, gently fold the batter whithout whisking

18. Sift the

Flour

(½ Cup or 64 g) and the

Baking Powder

(½ teaspoon or 2 g)

19. Gently fold

20. Alternate by adding 1/3 of the beaten egg whites

21. and gently fold in

22. The batter you get must be fluffy

The cake pan

23. For the cake pan, use a metal or glass mold, 7.87" (or 7 7/8" or 20 cm) in diameter

24. Butter and flour the cake pan, or use a Cooking spray

25. Turn the batter into the greased cake pan, and spread the batter with an Offset Icing Spatula

Baking

26. Bake in preheated oven at 340 °F / 170 °C for 20/25 minutes

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

The ganache

28. Place in 3 different bowls : the

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 coloring2- bake at very low temperature white chocolate. After a while, the white chocolate turns into Dulcey

30. Bring to a boil the

Cream

(½ Cup or 120 g)

31. Pour on the

Dulcey Chocolate

( 11 oz or 300 g), let it melt without stirring for 5 minutes

32. Then start stirring

33. You may mix with an immersion blender (sometimes called 'hand blender')

34. Pour onto a tray with a silicone mat or with a parchment paper

35. Freeze

36. Proceed the same way for the other ganaches : the

White Chocolate

( 11 oz or 300 g) with the

Cream

(½ Cup or 100 g), and the

Dark Chocolate

( 11 oz or 300 g) with the

Cream

(⅔ Cup or 150 g)

37. Freeze

38. After 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

41. Transfer the stripes onto a new pan with a silicone mat or with a parchment paper

42. Aternate : Dark, Dulcey and white ganaches

43. To make sure the stripes are parallel, push them with a tray

44. Each time you add a strip, squeeze them gently so you leave no gap

45. Refrigerate (the ganaches melt quite fast)

Assembling

46. You need to use a pastry ring, 0.78" (or 25/32" or 2 cm) larger than the cake

47. If you cake is 7.87" (or 7 7/8" or 20 cm) in diameter, take a ring that is 8.66" (or 8 21/32" or 22 cm) in diameter

48. Once the ganache softens at room temperature, press the ring onto the ganache

49. Take the unused chocolate (around the ring), microwave it (to melt), and spread on one side of the cake

50. Place the cake onto the "stripes" - the side with the melted chocolate should touch the stripes (the melted chocolate acts as a glue)

51. You may use an acetate film

52. For the "side ganache", simply microwave a bowl with the

Dark Chocolate

( 7 oz or 200 g) and the

Cream

(¼ Cup or 60 g)

53. Stir, and pour on the side of the cake (between the cake and the ring)

54. Freeze for at least 1 hour

55. Take out of the fridge and remove the ring

56. Place on a cake stand

The almond candies

57. For the almond candies, I am placing in a silicone mold with large square cavities the

Crushed Almonds

(3 Tablespoons or 32 g)

58. Make a caramel by melting in a saucepan the

Sugar

(½ Cup or 120 g)

59. Pour the hot caramel and wait that it sets

You may keep it well refrigerated 2 days

Bon appétit !

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