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Cuisine d'Aubéry
The food blog of FX
Dessert Cake Chocolate Cake

https://www.cuisinedaubery.com/recipe/queen-of-sheba/

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

A recipe by Julia Child Wednesday October 2, 2019
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Julia’s Child 3 Chocolates Queen of Sheba (reine de saba)

FX (François-xavier)

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!

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

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"...

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

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...

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

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...

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

I am telling ya, this beautiful cake is addictive !

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

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

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

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:

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

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 !

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

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

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

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

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


The recipe is on page 677

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

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


Diagram

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

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

Print Recipe, with photos Print Recipe, no photos
Chef: Julia Child Skill: Experienced Level Cuisine: French Cuisine Courses: Dessert, Cake, Chocolate Cake, 
Almonds Coffee Chocolate Milk chocolate White chocolate Whipping cream Almond extract Almond powder
 4
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. ⅓ Cup or 150 grams
  •   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. ¼ Cup or 100 grams
  •   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. ½ Cup or 204 grams
  •   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)

  • You will need...
    Almond Extract
    Almond Flour
    KitchenAid Silicone Spatula Set
    Le Creuset Silicone Spatula
    Wilton Offset Spatula
    DVD Julie & Julia
    Scanpan Saucepan
    Large Mixing Bowls, Stainless Steel
    KitchenAid 7-Quart Stand Mixer
    Hand Mixer
    DeBuyer Whisk
    KitchenAid Whisk
    Sifter for Baking
    Flour Sifter
    8 Inch Round Cake Pan Silicone
    Deep 8-inch Pastry Ring, Heavy Gauge
    Sunflower Oil Cooking Spray
    Avocado Oil Spray
    Round Cooling Rack
    Nonstick Cooling Rack
    Immersion Multi-Purpose Hand Blender
    Immersion Hand Blender Bamix
    Perforated Baking Pan
    Silicone Baking Mat
    9 x 13 inch
    9 inch Pastry Ring, deep
    Adjustable Cake Mold 6 to 12 inch
    Transparent Acetate Roll
    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)

    Nicole's market
    921 Meridian Avenue
    South Pasadena, CA 91030
    USA

    Jane's Cake & Chocolate Supply
    645 Foothill Blvd
    La Cañada Flintridge, CA 91011
    USA

    3.  Melt the Dark Chocolate (¼ lbs or 113 g) with the Coffee (2 Tablespoons or 30 g) in a double-boiler

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

    Scanpan SaucepanLarge Mixing Bowls, Stainless Steel

    4. Stir until the chocolate is fully melted

    5. Set aside, to let cool slighty

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

    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

    KitchenAid 7-Quart Stand MixerHand Mixer

    7. In a bowl, cream the Sugar (½ Cup or 135 g) and the Butter (½ Cup or 113 g), for several TXT_MINUTS

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

    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

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

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

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

    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

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

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

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

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

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

    DeBuyer WhiskKitchenAid Whisk

    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

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

    18. Sift the Flour (½ Cup or 64 g) and the Baking Powder (½ teaspoon or 2 g)

    19. Gently fold

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

    Sifter for BakingFlour Sifter

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

    21. and gently fold in

    22. The batter you get must be fluffy

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

    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

    8 Inch Round Cake Pan SiliconeDeep 8-inch Pastry Ring, Heavy Gauge

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

    Sunflower Oil Cooking SprayAvocado Oil Spray

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

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

    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

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

    Round Cooling RackNonstick 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 coloring
    2- bake at very low temperature white chocolate. After a while, the white chocolate turns into Dulcey

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

    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')

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

    Immersion Multi-Purpose Hand Blender Immersion Hand Blender Bamix

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

    35.  Freeze

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

    Perforated Baking PanSilicone Baking Mat

    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

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

    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

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

    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

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

    9 x 13 inch

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

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

    45.  Refrigerate (the ganaches melt quite fast)

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

    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

    9 inch Pastry Ring, deepAdjustable Cake Mold 6 to 12 inch

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

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

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

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

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

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

    51. You may use an acetate film

    Transparent Acetate Roll

    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)

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

    54.  Freeze for at least 1 hour

    55. Take out of the fridge and remove the ring

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

    56. Place on a cake stand

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

    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

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

    Place in the refrigerator at least 1 hour before serving

    You may keep it well refrigerated 2 days

    Bon appétit !

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    2 comments

    Irmina Díaz-Frois Martín (http://www.elzurrondelospostres.com/) Wednesday January 29, 2020

    Maravillosa tarta.
    Muchas gracias por el paso a paso.
    Un saludo.

    FX (François-xavier) Wednesday January 29, 2020

    Una receta simple y buena para quien les gusta el chocolate !

     

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    FX (François-xavier)

    Hello! My name is FX (François-xavier). I happily share my passion for all things salted and sweet. Since I moved from France to Los Angeles, I have been on a long journey to learn and share the best recipes, from the best world class chefs, all in my small kitchen in Highland Park. I appreciate your part in this journey and am honored that you are here.
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