We’re charging into week six of the Julia Child Centennial countdown, and this week’s featured recipe is one of my all-time favorites: Reine de Saba, or Chocolate and Almond Cake. The dessert, commonly referred to as the “Queen of Sheba Cake,” features a slightly underdone center that’s frosted with a creamy mix of butter and chocolate that will become your new go-to icing for any occasion. A final garnish of slivered almonds provides an added crunch to each and every bite.
- Mele Cotte adds a circular swirl design to the top of the cake and skips the slivered almond garnish.
- An Uneducated Palate adds a fresh fruit topper to glossy chocolate frosting with diced strawberries and blueberries.
- Noshing with the Nolands heeds Julia’s advice for placing all recipe components on a tray so the baker doesn’t forget to add an ingredient.
- Food with Legs celebrates Julia’s classic approach to cooking, relishing in her belief that fancy equipment isn’t a must for creating a standout dessert.
- Epicurious explores the recipe’s add-in options, choosing between rum and coffee for a kick of flavor.