Julia Child’s Rein de Saba Gâteau — Queen of Sheba Chocolate Almond Cake with Chocolate Buttercream - Gluten-Free & Dairy-Free Version

Kelly’s Kitchen Team Member, Chef Donna Valente, spent Julia Child’s birthday making a recipe from her cookbook “Mastering the Art of French Cooking” in her honor. This recipe was amended to be gluten-free and dairy-free!

See the recipe below and make for yourself!

Cake Ingredients

• 3 ounces semisweet chocolate (check to make sure that these are dairy-free)

• 1 ounce unsweetened chocolate (check to make sure that these are dairy-free)

• 2 tablespoons dark rum or 2 tablespoons strong coffee

• 1⁄2 cup unsalted butter, at room temperature (for dairy-free, use plant-based butter)

• 1⁄2 cup granulated sugar

• 3 egg yolks

• 3 egg whites

• 1⁄4 teaspoon cream of tartar

• 1 pinch salt

• 2 tablespoons granulated sugar

• 1⁄3 cup blanched almond (pulverized in blender or food processor with 2 tablespoons granulated sugar)

• 1⁄4t easpoon almond extract

• 1⁄2 cup cake flour (for gluten-free, use Bob’s Red Mill 1:1 gluten-free flour mix)

Cake Directions

1. Preheat oven to 350 degrees.

2. Set the oven rack in lower middle level.

3. In a saucepan over low heat, melt the chocolate in the rum or coffee. Set aside. In a mixing bowl, cut butter into pieces and cream it.

4. When soft and fluffy, add sugar and beat 1 minute.

5. Beat in egg yolks until well blended.

6. In another bowl, beat egg whites until foamy. Beat in cream of tartar and salt and continue beating until soft peaks are formed. Gradually beat in 2 tablespoons sugar and continue beating until stiff, shiny peaks are formed. Blend melted chocolate and coffee or rum into yolk mixture, then add almonds and almond extract.

7. Stir a quarter of the egg whites into the chocolate using a rubber spatula. Scoop the rest of the whites over chocolate and, alternating with sprinkles of flour, rapidly and delicately fold in the egg whites.

8. Turn batter into buttered and floured 8-by-1 1/2-inch round cake pan, tilting it in all directions up to the rim all around. Set in preheated oven. Bake 25 minutes.

9. Cake is done when puffed to the top and a toothpick inserted 2 to 3 inches from edge comes out clean. The center should move slightly when the pan is gently shaken.

10. Remove pan to a rack and let cool 15 minutes.

11. Unmold onto rack.

12. Let cool 2 hours before storing or icing.

Icing Ingredients

• 2 ounces semisweet chocolate

• 2 Tablespoons of rum or coffee

• 5 Tablespoons of butter (for dairy-free choose plant-based butter)

Icing Directions

1. To start, bring a small pot of water to a simmer.

2. Set a large, glass bowl over the pot to create a double boiler.

3. Add 2 ounces of semisweet baking chocolate and 2 tablespoons of either rum or coffee into the bowl

4. Let the chocolate melt until it is smooth.

5. Then, beat in 5 tablespoons of butter, 1 tablespoon at a time.

6. Once the butter is incorporated, remove your glass bowl from the heat.

7. Set the bowl of chocolate over another bowl that is filled with ice water.

8. Beat the icing until it thickens to a spreading consistency.

9. Once the icing reaches the right consistency, spread it on your cake immediately or else it will harden too much.