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Julia’s Child 3 Chocolates Queen of Sheba (reine de saba)
2019-10-02
- This Recipe
- Chef: Julia Child
- Cuisine: French Cuisine
- Course: Dessert, Cake, Chocolate Cake
- Difficulty: Experienced
- Category: Course
- This Post
- Author : François (FX)
- Category: Recipe
- Posted on: Wednesday October 2, 2019
- Comments : 2 Comments
-
Languages :
English | 
Français
- Ingredients
- Almonds, Coffee, Chocolate, Milk chocolate, White chocolate, Whipping cream, Almond extract, Almond powder,
- Print This Recipe
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Print
La version Française se trouve ICI |
Julia’s Child 3 Chocolates Queen of Sheba (reine de saba) Don't forget to share your photos once you tried this recipe! HERE |
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! |
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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"... |
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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... |
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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... |
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I am telling ya, this beautiful cake is addictive ! |
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No wonder it is one of Julia Child most successful recipes ! |
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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: |
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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 !
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 |
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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
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
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" |
You probably saw the movie about Julia Child "Julie and Julia", starring Meryl Streep et Amy Adams
To purchase online, see HERE
To purchase online, see HERE
 | The recipe is on page 677 |
Modifications to the original recipeI modified only a few things...
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Diagram |
Ingredients
 | For a 8.66" (or 8 21/32" or 22 cm) in diameter cake, for 10 servings¼ 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) 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 servings3 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) 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 servings5 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) 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) |
You will need...
Steps
1. For the
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)
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)Nicole's market
921 Meridian Avenue
South Pasadena, CA 91030
USA
921 Meridian Avenue
South Pasadena, CA 91030
USA
Jane's Cake & Chocolate Supply
645 Foothill Blvd
La Cañada Flintridge, CA 91011
USA
645 Foothill Blvd
La Cañada Flintridge, CA 91011
USA
3. 
Melt the
Melt the Dark Chocolate
(¼ lbs or 113 g) with theCoffee
(2 Tablespoons or 30 g) in a double-boiler
4. Stir until the chocolate is fully melted
5. Set aside, to let cool slighty
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 theButter
(½ Cup or 113 g), for several minutes
8. Separate the
9. In a bowl, beat in the
10. Add in 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 theAlmond Extract
(¼ teaspoon) and mix
12. In a separate bowl, beat the
13. When the whites are fluffy, add in the
egg whites
until soft peaks are formed13. 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
17. Using a rubber spatula or a wire whip, gently fold the batter whithout whisking
18. Sift the
19. Gently fold
Flour
(½ Cup or 64 g) and theBaking 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
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
Baking |
26. Bake in preheated oven at 340 °F / 170 °C for
27. Allow the cake to cool in the pan 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
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
Dark Chocolate
( 11 oz or 300 g), theWhite Chocolate
( 11 oz or 300 g) and theDulcey 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
30. 
Bring to a boil the
31. Pour on the
32. Then start stirring
33. You may mix with an immersion blender (sometimes called 'hand blender')
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 for5 minutes
32. Then start stirring
33. You may mix with an immersion blender (sometimes called 'hand blender')
36. Proceed the same way for the other ganaches : the
37. Freeze
White Chocolate
( 11 oz or 300 g) with theCream
(½ Cup or 100 g), and theDark Chocolate
( 11 oz or 300 g) with theCream
(⅔ Cup or 150 g)37. Freeze
38. After
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
1 hour
, take the trays out of the freezer39. 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
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)
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
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
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
53. Stir, and pour on the side of the cake (between the cake and the ring)
Dark Chocolate
( 7 oz or 200 g) and theCream
(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
55. Take out of the fridge and remove the ring
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
58. Make a caramel by melting in a saucepan the
59. Pour the hot caramel and wait that it sets
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
ResultPlace in the refrigerator at least1 hour before serving |
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You may keep it well refrigerated 2 days |
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Bon appétit ! |
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The result and the pix
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Comments for This Recipe
2 Comments
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On Wednesday January 29, 2020
François (FX) answered:
Una receta simple y buena para quien les gusta el chocolate !
Post a Comment
Cooking with the same Chef ?
All recipes of Julia Child |
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Recipes from the same Book!
All recipes from the book "Mastering the Art of French Cooking, Vol.1" |
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Cooking with the same ingredients ?
What else to cook with Almonds |
What else to cook with Coffee |
What else to cook with Chocolate |
    |
What else to cook with Milk chocolate |
What else to cook with White chocolate |
What else to cook with Almond extract |
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What else to cook with Almond powder |
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Muchas gracias por el paso a paso.
Un saludo.