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Reine De Saba

A community recipe by

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A wonderful recipe for chocolate cake to be found in Julia Child (et al.)'s "Mastering the Art of French Cooking Volume I". If you are looking for a cake with a rich chocolate flavour and a moist texture, this one is very hard to beat.


Serves: 6-8

  • 113 chocolate chips
  • 2 tablespoons rum (or coffee)
  • 113 softened butter
  • 165 sugar
  • 3 separated eggs
  • 1 pinch of salt
  • 1 tablespoon sugar
  • ½ teaspoon vanilla extract (or 1/4 teaspoon of almond extract)
  • 188 sifted cake flour


Reine De Saba is a community recipe submitted by Psappha and has not been tested by so we are not able to answer questions regarding this recipe.

You will need a 8inch/20cm cake pan.

  • Preheat oven to 350F/180C/Gas Mark 4 and butter and flour the cake pan.
  • Using a double broiler, melt the chocolate with the rum/coffee.
  • Cream the butter and 2/3 cup/133g sugar together until pale and fluffy. Beat in the 3 egg yolks until well-blended.
  • In a separate bowl, beat the egg whites with the pinch of salt until soft peaks are formed. Sprinkle the remaining Tbsp of sugar and beat until stiff peaks formed.
  • Using a rubber spatula, mix the melted chocolate into the butter/sugar mixture. Stir in the vanilla or almond extract. Immediately stir in 1/4 of the egg whites to lighten the mixture. Delicately and rapidly fold in 1/3 the remaining whites.
  • When almost blended, fold in 1/3 of the flour. Continue alternating between whites and flour until both are used up.
  • Scrape the batter into the cake pan and bake in centre of preheated oven for about 25 minutes. Cake is ready when a tester plunged into the outer edge of the cake comes out clean. The middle of the cake should not be completely set and a tester plunged into the cake's centre should come out oily. Allow cake to cool in its pan for 10 minutes, then run a knife around the edge of the cake to loosen it and reverse it onto a cake rack to cool fully (another hour or so).
  • Either ice the cake with a chocolate buttercream or with my "Adjustable Chocolate Icing" or simply serve with whipped cream and prehaps some raspberries.
  • Additional Information

    An optional addition to this recipe is to stir in 1/3 cup (approx. 47g) of ground almonds after you have added the melted chocolate (Step 6).

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