Julia Child's Queen Of Sheba Cake
 
 
A delicious chocolate cake drizzled with dulce de leche and sprinkled with sea salt flakes.
Author:
Recipe type: Dessert
Serves: 8 servings
Ingredients
  • 4 ounces semi-sweet chocolate
  • 2 tablespoons brewed coffee
  • 1 stick (115g) unsalted butter, softened
  • ⅔ cup granulated sugar
  • 3 eggs (separated)
  • pinch of salt
  • 1 tablespoon caster sugar
  • ⅓ cup almond meal
  • ¼ teaspoon pure vanilla extract
  • ½ cup cake flour
  • Dulce de leche and sea salt flakes, optional
Instructions
  1. Preheat the oven to 180C (350F). Grease and flour an 8-inch (20cm) springform cake tin. Melt chocolate and coffee in a heatproof bowl set over a pan of simmering water.
  2. Cream the butter and the ⅔ cup sugar together until pale and fluffy. Beat in the egg yolks one at a time until well blended.
  3. In a separate bowl, beat the egg whites and salt until soft peaks form. Sprinkle over the 1 tablespoon sugar and beat until stiff peaks form.
  4. Using a rubber spatula, blend the melted chocolate into the butter mixture, then stir in the almond meal and vanilla extract. Immediately stir in one-fourth of the egg white to lighten the batter. Delicately fold in one-third of the remaining egg whites and when partially blended, sift over one-third of the flour and continue folding. Alternate rapidly with one-third egg white and one-third flour until all are incorporated.
  5. Spread the batter into the cake tin and level with an offset spatula. Place into the oven at middle level and bake for about 25 minutes.
  6. Cake is done when it has puffed, and 2½ to 3 inches around the circumference is set so that a skewer inserted into that area comes out clean; the center should move slightly if the pan is shaken, and the skewer comes out oily from the center.
  7. Allow cake to cool in the pan for 10 minutes. Run a knife around the edge of the pa and invert onto a rack to cool completely if using frosting, otherwise, cut yourself a slice while still warm, drizzle over pure dulce de leche and sprinkle over a few sea salt flakes.
Recipe by sweetest kitchen at http://www.sweetestkitchen.com/2011/08/julia-childs-queen-of-sheba-cake/