The Queen of Sheba Chocolate Torte is sure to please any chocolate lover. It contains a lot of chocolate, but actually only a couple tablespoons of wheat flour. (Almond flour is used instead). Meringue is used to make it rise, as there are no chemical leaveners (baking powder, baking soda). The texture is crumbly and moist with a slightly gooey centre.
This unique type of cake (Reine de Saba) was first made by Julia Child in her book The French Chef. I used this recipe from famous baker and chocolate expert Alice Medrich, in her book Seriously Bitter Sweet: The Ultimate Dessert Maker’s Guide to Chocolate. See my final cake below.
This beautiful torte is decorated by first crumb coating with a thickened (slightly cooled) chocolate glaze. Then the glaze is reheated to a liquid consistency and poured over the cake. Milk and white chocolate, as well as a bit of the reserved dark chocolate glaze are drizzled over the top. Finally, toasted almonds fringe the bottom edge of the cake. I love how the milk and white chocolate drizzle matches the colours of the almonds exactly.
Voila! We have an impressively beautiful decadent chocolate cake. 😀