Corner Café

April 10, 2009

Gâteau au Chocolat – Reine de Saba

Filed under: Cakes & Cupcakes — SeaDragon @ 12:00 am
Tags: , ,


To celebrate the one year anniversary of Corner Café being officially opened, here is a classic French chocolate and almond cake, also known in English as the ‘Queen of Sheba Cake’, to mark the occasion.
This flourless chocolate cake is quite fragile because of its gooey, fudgy centre. It is also not the best looking cake due to its sunken centre after cooling, but the taste is sublime, and it is an easy cake to make.

Makes one 18cm or 20cm cake

100g dark chocolate, preferably with 70% cocoa solids, broken
100g butter, cubed
40ml (2 tablespoons) coffee, or almond liqueur, such as Kahlúa, or Amaretto *
85g almond meal (ground almond)
3 eggs, separated
110g (1/2 cup) caster sugar

cocoa powder and toasted flaked almond, for topping

* For non-alcoholic version, replace liqueur with strong espresso coffee.
1. Preheat oven to 180°C. Line and grease an 18cm (or 20cm) round springform tin.
2. Combine chocolate and butter in a heatproof mixing bowl placed over simmering water (double-boiler or bain-marie). Stir when melted. Remove from heat and let cool slightly.
3. While the chocolate is melting, beat egg whites until foamy. Gradually beat in half the sugar, spoonful by spoonful, until stiff.
4. Add the remaining sugar and liqueur to the warm chocolate and butter mixture. Beat well to combine. Then beat in egg yolks, one at a time. Add almond meal and stir in well.
5. Gently fold in about 1/3 of the egg white mixture to lighten the chocolate mixture. The fold in the remaining egg white mixture, in two more batches.


6. Pour into prepared tin and bake for about 30 minutes. The cake will test gooey in the centre.


7. Cool cake in tin for at least 1 hour before turning out and serving. Cover and refrigerate overnight if made one day ahead.


8. Dust with cocoa powder and top with flaked almond before serving. Serve with a good dollop of whipped cream, or crème fraîche.


Taste: Moist fudgy chocolate cake
Consume: Best within 2-3 days
Storage: Store in airtight container in the refrigerator if kept for more than 1 day
Recipe References: ‘Chocolate and Almond Cake’ recipe by English cookery writer Elizabeth David

It is interesting to note the statistics of the blog for the past year:
Total number of hits for the past 12 months is 160,170.
Busiest day: 1,385 hits — Wednesday, February 18, 2009

The top 10 most popular posts are (number indicates total number of views):
Japanese-Style Sweet Bun Dough 湯種甜麵糰 5,360
Huaiyang Flaky Pastry / Chinese Flaky Pa 3,822
Feather-Light Sponge Cake with Jam & 3,345
Kek Belacan / Serikaya Horlicks Cake 2,550
Cocktail Buns / Kai Mei Pau 雞尾包 1,894
Koo Chai Kuih (crystal pastry version) 韭 1,681
Winter Melon Puffs / Lou Poh Paeng 老婆餅 1,620
Schwarzwälder Kirschtorte / Black Forest 1,615
Chocolate Chiffon Cake 1,603
Kek Batik / Marie Fudge Cake 1,581

The top 10 search engine terms which people used to find my blog are:
creme chantilly or crème chantilly 397
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sponge cake 178
kek batik 177
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chinese pastry 166
light sponge cake 140


  1. congrats on yr bloggiversary. 😛

    great looking cake.

    Comment by ida — April 10, 2009 @ 1:13 am | Reply

  2. Hi SD,

    Does cooling the cake in the cake tin for 1 hour help to cook the cake longer (even though it’s not in the bain-marie?).
    Looks delicious and I guess it’s the almond meal that holds it together.

    Comment by Claire — April 10, 2009 @ 3:04 am | Reply

    • It will only cook very slightly more. The reason is more so because of the cake being so fragile when hot, if you turn it out too early, you might risk breaking the cake.

      Comment by SeaDragon — April 10, 2009 @ 7:29 pm | Reply

  3. SD
    Happy anniversary !
    I am waiting for a piece of the yummy yum yum.
    Happy Easter !!

    Comment by CClarice — April 10, 2009 @ 5:41 am | Reply

  4. Happy Anniversary! Love your site, beautiful pictures and easy to follow recipes.

    Comment by Wendy — April 10, 2009 @ 3:57 pm | Reply

  5. SD, Happy Blog Anniversary. I enjoyed reading your blog tremendously. It is always full of information. Thanks for sharing your knowledge.

    Very often I read about this cake from cooks but never really get to know how the “inside” cake looks like. THanks for the enlightenment.

    Happy Easter.

    Comment by Edith — April 11, 2009 @ 3:05 pm | Reply

  6. Hi SD,
    Happy Anniversary! Like reading your blog too. Thanks for sharing your recipes and knowledge.

    Comment by fatwitch — April 12, 2009 @ 12:58 am | Reply

  7. Hi SD,

    Love the recipes, photos & help that you give your readers.

    I just tried your apple teacake (I think it was early Mar. that you shared this recipe). Should the sour cream & milk be room temperature when I mix them as per instructions? Mine turned out soggy & heavy.

    Many thanks,

    Comment by Julie — April 12, 2009 @ 8:52 am | Reply

  8. Happy Anniversary, SD ! Keep your good work, bring us more yummy food and great pictures. It’s always my pleasure to stop by ^_^ Cheers !

    Comment by chumpman — April 12, 2009 @ 1:36 pm | Reply

  9. Hi Sea Dragon, A belated Happy anniversary ! I’m glad I stumbled across your blog a few months ago so many of your recipes I have yet to try, I’ll add this chocolate cake to the list.

    Regards Caramac

    Comment by caramac — April 12, 2009 @ 8:08 pm | Reply

  10. Hi SD,
    A belated Happy Anniversary. Thanks for sharing all those wonderful recipes with us.

    Comment by delia — April 13, 2009 @ 4:20 pm | Reply

  11. Thanks, everyone.

    Comment by SeaDragon — April 18, 2009 @ 11:18 am | Reply

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