France Reine de Saba (Flourless Chocolate Cake)
Reine de Saba, French for “Queen of Sheba,” is a rich flourless chocolate cake made with finely ground almond and topped with a decadent chocolate ganache frosting. Served on its own or with crème fraiche or vanilla ice cream, reine de Saba makes a memorable finale to a meal.
Recipe Servings: 4
Prep Time
1 hour
Cook Time
1 hour 15 minutes
Total Time
2 hours 15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Cake:- 12 Tbsp (180 g) unsalted butter
- ¾ cup (130 g) semisweet chocolate chips
- 1 tsp (5 ml) almond extract
- 1 tsp (5 ml) vanilla extract
- 2 tsp (10 ml) instant espresso
- 4 eggs, separated
- ¼ tsp (1.5 g) salt
- ¾ cup (150 g) sugar, divided
- 2 cups (240 g) finely ground almonds
- 2 Tbsp (25 g) sugar
- ¼ cup (45 g) chopped dark chocolate
- ¼ cup (45 g) semisweet chocolate chips
- 2 Tbsp (30 ml) water
- ½ tsp (2.5 ml) ground cinnamon
- ¼ cup (60 ml) heavy cream
Directions
- Preheat oven 325°F (160°C) and line just the rim of a 9-inch springform pan with parchment paper and grease the bottom with butter.
- Melt butter and chocolate together.
- Stir in almond extract, vanilla extract, and instant espresso until well combined. Let cool.
- Beat together egg whites and salt in a bowl until stiff peaks form.
- Whisk in half the sugar gradually.
- Whisk yolks and remaining sugar together in a bowl until thick.
- Fold yolk mixture into melted chocolate followed by the almonds.
- Fold in egg whites gently.
- Pour batter into prepared pan.
- Bake 40–50 minutes, or until toothpick emerges clean from the middle.
- Place sugar, chocolate, water, and cinnamon in a saucepan and bring to a gentle boil.
- Remove saucepan from heat and stir in cream.
- Let cool before frosting cake.
For Cake:
For Ganache Topping:
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