La Reine de Saba or The Queen of Sheba is a beautiful chocolate cake. It is great for many occasions: morning and afternoon tea, accompaniment of a dessert cream, lunch box or parties birthday cake. I have also used it as a basis for a birthday cake (a crocodile chocolate cake).
You will find some versions of this cake which have almond meal instead of flour. It is also delicious, not as light though. I liked this one from the goodfood magasine.
Ingredients
- 150 g of white or caster sugar
- 100 g of plain flour
- 2/3 sachet of raising powder or 2/3 teaspoon if using it from the box
- 150 g of dark cooking chocolate (if you are using a 70% cocoa chocolate, decrease the chocolate quantity to 120 g, it would be too strong for children).
- 120 g of butter
- 4 egg yolks and 4 egg white beaten to snow.
Method
- Heat the oven to 180 °Celsius.
- Butter and flour a tin, or butter and line.
- Melt the butter and chocolate together.
- Mix in the sugar, then the egg yolks one at the time.
- Add the flour and raising powder together, being careful not to create any lumps.
- Fold in the egg whites (in snow) gently.
- Transfer to the baking tin and insert in the oven.
- Cook until dry in the center (20 to 30 min depending on ovens and thickness of the cake in the tin)
