Gâteau Reine de Saba (Queen of Sheba Cake)
- Makes10-12 servings
- Cook Time1¼ hours
- Active time plus cooling45 minutes active, plus cooling
Julia Child introduced Americans to gâteau reine de saba, or Queen of Sheba cake, when she included a recipe in “Mastering the Art of French Cooking” and featured it on “The French Chef.” Here was a single-layer chocolate cake without frills and flourishes that was special because of its simplicity. More than 60 years later, reine de saba still works, thanks to its rich, moist, almost creamy crumb. We tweaked the recipe to deepen the chocolate notes and darken the color. If you wish to melt the chocolate the “proper” way, use a double boiler instead of the microwave.
Don’t overbake the cake or it will be dry and too firm. Most cakes are tested at the center for doneness, but for this one, a toothpick inserted 2 inches from the edge should come out clean. For those who prefer a temperature target, aim for 165°F to 170°F at the very center.
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