Queen of Sheba Cake
ACTIVE: 25 min TOTAL: 50 min
EQUIPMENT: 8- or 9-inch springform pan
This French classic gets a minor update with less sugar and butter and a whisper of flaky sea salt on top—all of which lets the flavor of a special chocolate shine. Whipping a greater portion of the sugar into the egg whites makes them less easy to overbeat and creates a pleasing crust on top that contrasts with the moist and creamy interior. (Photo: page 112.)
1/2 cup almond flour
2 tablespoons gluten-free baking
blend or all-purpose flour 10 tablespoons granulated sugar, divided
1/4 teaspoon salt
6 ounces dark chocolate (70% cacao),
10 tablespoons unsalted butter,
cut into pieces
4 large eggs, separated, at room
1/8 teaspoon almond extract
1/4 teaspoon cream of tartar
1/8 teaspoon flaky sea salt, such as Maldon
Whipped cream (optional)
1. Preheat oven to 375°F.
2. Whisk almond flour, baking blend (or allpurpose flour), 2 tablespoons sugar and salt in a medium bowl. Set aside.
3. Bring 1 inch water to a bare simmer in a medium saucepan. Combine chocolate and butter in a metal bowl large enough to rest in the pan without touching the water. Cook, stirring occasionally, until melted and smooth, about 5 minutes. Remove from heat. Whisk in egg yolks and almond extract. Set aside.
4. Beat egg whites and cream of tartar in a stand mixer on medium high speed (or with a hand-held mixer on high speed) until soft peaks form. Gradually sprinkle in the remaining 8 tablespoons sugar and beat until the mixture holds stiff, shiny peaks.
5. Whisk the flour mixture and one-fourth of the egg whites into the chocolate. With a rubber spatula, gently fold in the remaining egg whites just until incorporated. Scrape the batter into an 8- or 9-inch springform pan and spread evenly.
6. Bake until a toothpick inserted into the cake 11/2 inches from the edge emerges clean, 20 to 25 minutes.
7. Run a sharp paring knife around the edge of the cake to loosen it and allow it to sink slightly. Sprinkle with flaky salt. Let cool completely in the pan on a wire rack, about 1 hour.
8. Remove the pan sides and transfer the cake to a serving platter. Serve with whipped cream, if desired.
SERVES 12: 1 slice each
CAL 266 / FAT 20G (SAT 10G) / CHOL 88MG / CARBS 19G / TOTAL SUGARS 14G (ADDED 13G) / PROTEIN 4G / FIBER 2G / SODIUM 102MG / POTASSIUM 140MG.
Author and pastry chef ALICE MEDRICH’S most recent book, Gluten-free Flavor Flours: A New Way to Bake with Nonwheat Flours, won the James Beard Award for best baking & desserts book in 2015.