Julia Child's Reine de Saba (Chocolate Almond Cake) | Jamie & Julia
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- čas přidán 28. 01. 2021
- This is the Queen of Sheba Cake from Julia Child.
Making my way through Julia Child's "Mastering the Art of French Cooking" cookbook... like the movie "Julie & Julia". Today I make Reine de Saba, which is her chocolate almond cake recipe named after Queen Sheeba(?)
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Recipe:
3 ounces semisweet chocolate,
plus1 ounce unsweetened chocolate
2 tablespoons dark rum or 2 tablespoons strong coffee
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
3 egg yolks
3 egg whites
1/4 teaspoon cream of tartar
1 pinch salt
2 tablespoons granulated sugar
1/3 cup blanched almond (pulverized in blender or food processor with 2 tablespoons granulated sugar)
1/4 teaspoon almond extract
1/2 cup cake flour - Zábava
I'm literally so obsessed with this show and it's like the only thing I've been watching for the last like two weeks lmao
Dito. I accidentally stumbled onto this channel because of the newest Julia Childs show on HBO, and cannot stop watching. I also just spent the last couple of hours making this cake. It did not disappoint.
Same. My husband hates it... but I just bought the book... I want to make some of these. Damn. No diet for me!
same!
OMG!
This is me now 😂
Made this cake last night! Used hazelnuts instead of almonds because It's all I had. As well as vanilla extract instead of almond. Let me tell you, this is legit the best cake Ive ever made or had. I've finally found a cake that satisfies my chocolate cake dreams. Thanks Jamie for the great video!
ooh hazelnut sounds righteous
Julia agreed. Apparently it was her favorite.
But wouldn't it require the dark coffee regardless whether you add the rum to it or not, it's just not real "Julia" not to add the rum, though, and why couldn't one just instead substitute them both for Kahlua?
I love almonds, but hazelnuts and chocolate is by far a 1000% upgrade of this recipe 😍 what a great idea!
I definitely made this with coffee and rum. Or did I use bourbon? Either way, it's not a chocolate cake. It's a brownie on steroids. And, weirdly, the only brownie I ever made perfectly!
I love making this cake for parties--people lose their *minds* over how good it is :)
Two tips:
(1) Almond flour in place of the pulverized almonds=much less futzing about;
(2) Re. melting the chocolate: Get the water hot (but not boiling), and have the chocolate and rum/coffee ready in a heatproof bowl. As soon as the water is simmering, *take it off the heat* and put the chocolate container over the water. Leave it for ten minutes, the residual heat will do the work for you. Stir with a small whisk to combine and go ahead.
LOVE this channel! Thank you so much!
Love the point about “hot but not boiling”. As Mary Berry says, chocolate will melt in a child’s pocket. Excessive heat will scorch and make it grainy.
Could you give me the full recipe? Please. I’d love to make it for my birthday 🙌🏼
@@denisseaisawa4942 it's in Volume 1 of "Mastering The Art Of French Cooking".
thank you! wondered if you could use almond flour!
to make cake flour, which is a low protein flour, You sift and level one cup of all purpose flour, then take out two Tablespoons of that flour, replacing it with corn starch.
I made this cake about four times already. Once you get it right, it will be best chocolate cake you ever eaten. I used almond flour, not going through that extra headache of pulverizing it.
Great idea. Thanks!!!!!
@@rharvey2124 You're welcome
My chocolate always seizes up every time I do the chocolate/rum part any advice?
@@badbette1916 Too much temperature difference between melted chocolate and rum. Try to emulsify when they're both at the same temperature. If it still splits put the bowl back over the double boiler while constantly stirring until it comes together. If that doesn't work either, try an immersion blender. Finally, if that doesn't work either just skip the rum and use instant coffee granules in your melted chocolate
@@badbette1916 also, the water under the bowl holding the chocolate/rum should be SIMMERING, not a full rolling boil (as he had it in the vid.) Get the water simmering, *take it off the heat source*, and then put the bowl with the chocolate/rum over the water. The residual heat will do the work.
Always read the entire recipe before you start! I remember watching Julia make this 56 years ago (or close to that) on her show. Yours looks exactly like Julia's! She poured her frosting on the cake as she held it over the sink. Wish I could find that episode, for some reason it mesmerized me. I need to make it soon. Great job, luv ya!
I'm always shouting across my screen at Jamie to read everything first because he still so frequently makes that mistake. He still mostly manages to get the job done though, God bless him!
Yeah, but how could he make the excuse for not having any "rum" on hand and make a pretty ridiculous conclusion of a substitute? I mean that's not even wrong and with his means it's highly unbelievable, like him pleading poverty of some kind is just as ludicrous!
czcams.com/video/eLFpXOjgeUo/video.html
Here the video: czcams.com/video/eLFpXOjgeUo/video.html
This was the dessert I made when I got my JC book. I almost had a nervous breakdown. Swore I’d never make it again. But seeing you do it makes me want to try again. Lol. Thank you!
Oh! I hope you do try it again. It looks wonderful, and I am sure you will love having conquered it. Good luck :)
The second time I made this cake, I got the almonds ready first. My parents came over for my daughter's birthday and the 5 of us ate the entire cake. Best cake ever. Thanks Julia.
I remember my mother making this cake. (My mother also learned to cook with this book and tv show) First shot, she had the same almond flour/not reading ahead issue. The following making she did it correctly, it was a bit higher and lighter, and the family decided it was better the wrong way.
Hi! I'm french and i went to hotel managment school to learn cooking etc, i really enjoy ypur videos!
If i can just suggest you few things :
First when you go for a recipe, read it completly before ypu start it, so ypu will have a better idea of what you should do first and manage your time.
Second : for the icing, ypu shpuld let your cake on the rack, placing a large plate under it, so all the icing id going to fall over the cake, the rest will go on the plate and your icing will be perfect, same thickness from the top to the edges :-)
Please keep on that way i love what you are doing!
I kind of like that fact that Jaime misses something… I’ve read recipes all the way through several times and still can miss a step or an ingredient! Especially Julia’s recipes which can get quite “busy”
Great episode! I admit I felt some anticipatory nostalgia-I’ll miss the Silver Fox and this kitchen. 😘
Your thumbnail is so funny. You’re looking at her like, “Why are you laughing. You make me go through hell to make these recipes.” 😂
you read my mind!
I agree with the previous comment: I tune in everyday now. As long as we are able to watch only two, we are not addicted. Well, give or take two or three....
This makes my day!! 😁😁
I know this comment is a year late, but to clarify, Sheba is a kingdom that was referenced in both the Old Testament and the Quran, which was supposedly ruled by a powerful queen. Whilst archaeologists aren't sure where Sheba supposedly was, it's generally agreed to be somewhere either on the Horn of Africa or Arabia (she was often referred to as coming from the south). The most common story involving her involves her gifting enormous amounts of gold and spices to King Solomon, and in turn, tested his wisdom. The retort "And I'm the Queen of England" or "And I'm the King of France!" was originally "And I'm the Queen of Sheba." The cake is likely named after her because of how luxurious it is, and its use of almonds.
Thank God Almond flour can now be purchased in the store.
It would certainly cut down on the effort involved. Just keep in mind that almond flour is not made from almonds that have been toasted. While almond flour certainly works, there is a bit more depth of flavor with using ground toasted almonds. Perhaps try making the cake both ways to determine if the difference is worth the extra trouble to you. I have, and prefer the flavor result with using toasted ground almonds.
😂😂 "... There's cold water on my salad bowl" 😂 hilarious! Just discover this channel and honestly can't stop watching the episodes!! Great job!! 👏🏻
i love how easy it looks to make!! great job jaime!!
Jamie moves apartments like he’s staying one step ahead of the food police!
I feel like it's been forever seen I've watched one of your recipe! I loved this video!
I made this last night and it was amazing! Thanks!
You are awesome! I love these Julia and Jaime challenge. Please do more. Love these because we learn so much from technique and cooking. You do an awesome job describing the steps as she does. Please do more!
I'm obsessed as well! I started at the beginning Jamie Tracy and stayed up until about 3 or 4am until I passed out and then dreamed Jamie was cooking for me! Lol
I’ve always wanted to make this. I’m now inspired.
Nice job Jamie...looked like a very appetizing desert!
Oh yum, I can see why you both enjoy it. I especially loved the Julia noise you made when the first almond escaped. Looks totally my kind of cake, thanks for sharing 🤩
Your channel was a serendipitous find.. I love your trial and error, we’ve all forgotten steps in our cooking.. so entertaining.
Made this cake many times...a favourite forever !!!
I admire your precision and patience and a dash of swag! 👍
Just made this and it was amazing. Your video was a big help. Thank you.
This cake looks and sounds amaze-balls
I first made this cake about 40 years ago. It was the first non-box cake that I was successful in preparing. Until then all my cakes from recipes did not work well.
He is so cute!
Little dab of icing on the plate before turning out the cake on it will help it stay in place.
looks delicious!
That looked amazing! Great video!
Super episode!!! 😊
Good channel! Very entertaining, and great recipe. I look forward to seeing more videos.
I just made this today and it was soooo good! Not too difficult either. I will be making this amazing cake again!
Happy move! New places and new adventures are always chaotically exciting.
That sums it up nicely!
I LOVE THIS CAKE! Good job, dude!
It’s a winner! Thanks Lorenzo!!
I’ve made this cake three times already, but with rum, which makes it taste very...vintage? 😂 Makes me think of the pastries we used to eat at my grandma’s when I was a child...love it! I have to give it another go with the coffee, as well! Great job!
Every time I try to do the chocolate rum part my chocolate seizes up and I don't know how to not make it do that any advice?
@@badbette1916 Do you keep your rum cold, in the fridge or freezer? Could be changing the temperature too quickly
That looks yummy.
I love the size of the slice you took! My kind of slice.
thanks really enjoy your videos
Queen of Sheba cake is a personal favorite, and I only ever make it at Christmas. I found it to be an easy, if involved, recipe, that delights all who eat it. I've always made it using coffee or espresso, and it's one of the easiest cakes to make gluten free, swapping out the wheat flour for oat flour, which can be easily made blending rolled oats in a blender. No one has ever noticed a difference in flavor or texture. I don't believe I'll ever try to make a dairy free version, simply because the sheer volume of butter involved (I usually make the chocolate by mixing cocoa powder into melted butter with sugar) would drastically alter the cake.
Looks delicious
I never, ever, see anyone make chocolate frosting the way my mother taught me 60 years. Melt butter, add cocoa powder and powdered sugar, thin with leftover coffee. It's so easy and it makes a great frosting. She also made other frostings, but that was the only one I learned.
It's really easy to make cake flour. For every cup of flour add 1-2 tablespoons cornstarch.
I love your videos!
I hope you both arrived safely at your mystery destination and have access to everything you need to continue 👏
Dude, put a tsp of sugar in the almonds as your pulverize them. That way they don't stick or clump and pulverize finer but not like the consistency of almond flour. I use chocolate liquor in the frosting and it truly melts people's butter.
the difference in baking time may be due to the all-purpose flour. I've substituted cake flour into recipes and found they take much longer to be done. you really demonstrate the beauty of The Art of French Cooking and it's appeal to Americans, wow I can make something so beautiful in my own kitchen!
This cake looks delectable! Definitely putting this in my 'stuff to cook' playlist :) I love love LOVE almond extract, it smells soo good I just wanna dab it all over so I can smell it all day heh
I made a cherry pie one time that called for almond extract, I remember being very dubious but the recipe said it was a blue ribbon winner so I trusted it and was so shocked at what that tiny bit of almond extract did for the overall pie!
Your killing me I get really stressed 😫 out your so chill x
Your cake looks beautiful
You've come a very long way since your first video with green pancakes.
One episode it calls for all purpose flour and all you have is cake flour, then next episode it’s the opposite which is why we love you!!
Dude, I’m sure you’ve already done this but you need to get one of the self scraping paddles for the silver Fox. It’s the bomb! Make sure you get the right size for your bowl though.
OK. The I need a Bowl Thing. 1:09 Cracks Me UP.
I bet it's awesome with almond liqueur
That was the first non-box cake that I made that turned out well.
You can substitute all-purpose flour for cake flour by removing (some amount) of all-purpose flour. There are substitution guides on the interwebs.
Ok you and I could be twins… that “uh oh” moment when you forget something.. or over whip! I just made this cake last night! I cooked it for 25 min and it was overdone. I then re read the directions and although it said 350 for 25 it also ready check it at 20. Grrr… I’m going in again!!!
Twins! Get back in there... you got this! 👊
LMGAO .. that little hoot he did at 4:07 when the almond slipped outta the skin .. i love this one!
AP flour in place of cake flour always makes that “density” difference. It’s the amount of protein in the flour.
Love the apron! where's it from?
good video
👍
Always wrap you cake completely in Saran Wrap before putting in the refrigerator because the refrigerator will dry it very quickly. I tend to prefer the freezer. And almond flour you buy in the store is much easier than making it yourself. Almond flour makes a denser, flatter cake like you have here.
nice
Try it with clotted cream for maximum indulgence.
Hi, Jamie - I love this episode. I’ve thought about making this cake since I first saw it, several months ago.
I will say, cooking directly from Mastering, Vol I, I found Julia’s doneness tests… unhelpful. Baking at 335° fan, I checked it at 22 min, and reset the timer for four additional minutes. Ticked all the boxes: slightly puffed, toothpick at the edge came out clean, and toothpick in the center came out a little oily. Let it cool ten minutes, flipped it out on a rack, and the cake collapsed. I left it to cool, hoping to repair it later. When I tried to flip it onto a plate an hour later, I found a sizable portion of the cake had fallen through the cooling rack. I scraped it up and put it back on top, then returned it to the oven for about ten minutes. It looked like crap, but I iced and decorated it. The only person coming for dinner was a friend I’ve cooked many hundreds of meals for. One cake wasn’t going to ruin my reputation with him. So the verdict was that whatever it looked like, it’s a truly exquisite chocolate cake. The next one will be prettier. Thanks, Jamie, for all you do! ❤
I had the exact same problem!
Jamie darling no need to melt chocolate over boiling water. That’s one reason it seizes up. ❤️❤️❤️
LOL - you sounded like Julia when you skinned the almond! (4:01) Nice job!
🤣🤣
Yes!
Jamie I’m not sure if you ever have but would you try some traditional Hispanic dishes?
Oh, but you have tried to make Boca Negra from "Baking with Julia"? C'est fantastique!
Hey Jamie, are happy to be back in Canada?
Jamie - big difference between Cake flour and all-purpose flour. Cake flour has self-rising elements like baking powder in it already. Europeans bake with it more than North Americans but you can make your own cake flour by adding baking powder and maybe baking soda also. The recipe is all over the internet. That's probably why your cake was so low.
Cake flour isn't the same as self-rising flour. Not in the US at least. Here, it's just low-protein extra-fine-milled flour, which is better for some cake recipes that need to be light-textured. In some of her later books Jullia asks for a mixture of certain proportions of all-purpose and cake flour, which better approximates French flour. But I don't think she ever asks for self-rising flour. And this cake is supposed to be low.
No, it’s naturally a flat cake - cake flour doesn’t have raising agents in it, it’s just lower protein. Here in New Zealand I make cake flour by subbing 2 tablespoon of cornstarch in a cup of flour, as we don’t have cake flour in the shops. 😊.
cooking takes care and attention
The first time I made this I used a recipe from a book all about chocolate. Even as I was making it, I thought, "This is all wrong. It's going to taste awful. " It was awful. My family who generally loves my cooking, but will gamely eat even my fails, couldn't eat this thing.
Not one to give up easily, I looked of a Julia Child version of this recipe. Immediately, I saw things that put the previous disaster into perspective. I made Julia's and it was legit the best chocolate cake I have ever had.
Now, if a recipe in the Chocolate book looks enticing, I check the details against another source and if they are different, I always go with the other source. I just don't trust that book anymore. I don't know if they just forgot an ingredient, or if they realky thought it was better....
That said, this cake is basically the world's best brownie.
I wonder if using decaf coffee would be okay? I’ve used coffee in cakes before and it kept me up all night if I ate it in the evening.
OK YA. NICE.
Almond nightmare, but good ending
LMAO the noise you make at 4:06 sounds just like Julia. Help, help, hellllp lmao.
that one almond that fell at 6:45 like ✌🏽✌🏽
"If you follow the recipe exactly, this is what you're going to get." (earlier) I don't have rum, my almond flour is a bit chunkier, I don't have cake flour, the egg whites have been sitting for far too long... ;-)
READ ENTIRE RECIPE THOROUGHLY FIRST! Make notes, lists if necessary! Makes life in the kitchen so much easier.
Add and syft backing soda to make all purpose basically cake flour. Just a trick to rember for next time... Google that shit for measurements tho I have no idea I just rember it from cooking shoes
Why is the rum always gone?
Oh my god the one ingredient you don't add a pinch for good luck is almond extract IM DEAD
👍 53 you rock. From your almost guelphinite friend
I thought you sold Silver Fox. ps: I have a name for mixer. His name is Copper. You can buy almond flour from blanched almonds.
Silver Fox is long gone. 😢 This was filmed before
how big is the cake form?
Ok, all I'm thinking of is the Julie and Julia movie. Anyone else?
The silver fox is still there
💔
4:06 FUNNY
Délicieux! Mercii pour la recette!👌🏻
Like +1 👍
Subscribers +1🔔
Those almonds were slippery little buggers, huh? lol
I thought u got rid of silver fox????
Can you taste the coffee?
Skinning that first almond you yelped like Julia