Classic Chocolate, Rum, and Almond Queen of Sheba Cake
French · Organized from the video by Julia Child on PBS
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Ingredients
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Steps
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- 1
Melt 4 oz of semisweet chocolate and 2 tbsp of Jamaican rum in a pot placed over a pan of hot water.
💡 The chocolate should be soft and melted.
- 2
In a separate bowl, cream together 1 stick of unsalted butter and 2/3 cups of sugar.
💡 Let the butter soften first.
- 3
Add 3 egg yolks to the butter mixture, then fold in the melted chocolate mixture.
- 4
Add 1/3 cup of pulverized almonds and 1/4 tsp of almond extract to the batter.
- 5
Stir in 3/4 cups of plain cake flour, then gently fold in 3 egg whites beaten to stiff peaks.
💡 Be careful not to deflate the egg whites when folding.
- 6
Pour the batter into a prepared pan and bake at 350°F for 25 minutes.
🔥 350°F⏱ 25 minutes
- 7
Allow the cake to cool for about 2 hours.
⏱ 2 hours
- 8
Beat 6 tbsp of unsoftened, unsalted butter to create the icing, then pour it over the cooled cake.
💡 The icing is a simple butter-based mixture.
Tips
- The pan should be buttered and lightly floured before adding the batter.
- The cake can be decorated with extra almonds.
This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Julia Child on PBS on YouTube