Reine de Saba (Queen of Sheba)
If you’ve been anywhere near the food blogging world recently, then you know that today is Julia Child’s 100th birthday. PBS has been posting chefs’ and bloggers’ tributes (including mine) to her for the last few weeks. And, for the last 10 days, many bloggers have been participating in #CookForJulia by making one of her recipes.
I decided rather quickly that I wanted to make this cake for the big event. I wanted to make a couple of changes and worried for about half a second that it would be wrong to do that. But, this is Julia we’re talking about! Julia, who once said that with cooking you have to have a what-the-hell attitude, would surely be fine with my taking some recipe liberties.
At its simplest description, this is a chocolate almond cake. It’s over-the-top chocolate. For a small cake, it packs a lot of punch. And, as Julia described it, it “literally melts in your mouth.” With chocolate taking center stage, I encourage you to use the very best chocolate you can. It will make a huge difference.
This cake is very rich. If you love dark chocolate and a lot of it, this is for you. Small slices are your friend. To paraphrase Julia, it’s better to have a tiny sliver of this kind of dessert than several helpings of a diet cake. I tend to agree!