Almond Flour Chocolate Cake (Gâteau Reine de Saba)
User Reviews
5
Almond Flour Chocolate Cake (Gâteau Reine de Saba)
Description
This Almond Flour Chocolate Cake merges bittersweet dark chocolate and ground almonds into a smooth batter enriched with vanilla and optionally dark rum. The process includes melting chocolate with butter and folding in whipped egg whites to produce a moist yet structured cake. The crumb texture is tender and slightly dense, reflecting the almond flour and careful mixing method. The recipe emphasizes baking at a high temperature for a short period, with different baking durations for 8-inch and 9-inch cake tins to avoid over-drying.
A finishing glaze combining confectioners sugar, lemon juice, and rum coats the cake, topped with flaked almonds to add a slight crunch that contrasts the soft crumb. The cake serves well for special occasions where it can be decorated with edible gold dust or served alongside accompaniments such as Chai crème anglaise or chestnut-vanilla ice cream, highlighting its refined flavors.
Precise measurements using a digital scale are recommended to maintain the balance of ingredients. The recipe notes that the cake can be frozen without the glaze, stored for up to a month, then thawed and glazed before serving. For those avoiding alcohol, substitutions with orange juice and additional lemon juice are suggested.
Ingredients
Reine de Saba Cake
- 125 g (4.5oz/¾ cup) dark chocolate at least 64% cacao, bittersweet
- 75 g (3oz/ ⅓ cup) butter unsalted, diced
- 3 large egg separated (organic/free-range
- 1 egg white
- 75 g (3oz/ ⅓ cup) sugar
- 75 g (3oz/ ¾ cup) almond flour ground almonds
- 1 tablespoon potato flour Maïzena, or cornflour
- 2 drops vanilla extract (or ½ teaspoon vanilla powder)
- pinch salt (fleur de sel)
- 1 tablespoon dark rum optional
For the Glaze:
- 100 g (7 tbsp) confectioners sugar aka icing sugar
- 2 tablespoon dark rum see NOTES
- 1 tablespoon lemon juice
- 2 tablespoon almonds flaked
Instructions
To Make the Cake
- Weigh out the broken chocolate bits and the diced butter in a heatproof bowl and melt them over a pan of simmering water (double boiler or bain-marie). Ensure the water doesn't touch the bottom of the bowl so not to overcook the chocolate. Mix together until just melted and set aside.
- Preheat the oven to 200°C/180°C fan/400°F/Gas 6. Either grease the cake tin with a little butter or line with parchment paper (see FAQ on how to line the tin).
- Separate the eggs: place the 4 egg whites in a large clean bowl to whip them later. In another bowl, place the 3 egg yolks and whisk together with the sugar until light and creamy. Add the cornflour, vanilla and stir in the ground almonds. Add in the melted chocolate, alcohol if using, and mix together. Set aside at room temperature.
- Whisk the egg whites with the salt in either a stand mixer or using an electric hand whisk. When the whites are whipped up and firm, gently fold into the chocolate and almond mixture.
- Pour the batter into the cake tin and bake for about 20 minutes (for 23cm/9" -otherwise slightly longer, about 25 minutes). Remove from the oven to cool then transfer to a wire rack to cool further.
Make the Glaze:
- Mix together the icing/powdered sugar with the rum and lemon juice until a spreadable consistency. Spread the glaze over the cooled cake using a warm palette knife or large flat knife. Dry fry to toast the flaked almonds. Leave to cool then sprinkle over the cake.
Notes
- Baking times differ by cake tin size; avoid overbaking to keep the cake moist and flavorful.
- The cake freezes well if stored without the glaze in an airtight container; thaw completely before glazing.
- Use precise measurements, preferably with a digital kitchen scale, to get the best results.
- If avoiding alcohol, replace rum with orange juice and extra lemon juice for acidity.
- This glaze does not contain chocolate, but cocoa powder can be added if desired.
User Reviews
Overall Rating
5
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