Chocolate Almond Cake Julia Child

Chocolate Almond Cake Julia Child

Chocolate Almond Cake Julia Child


This recipe for Chocolate Almond Cake Julia Child is part of a story I wrote on this website about the TV Series “Julia”, now airing on HBO Max.  In the article, I reflect on the evolution of this profession—the reason for the title Julia Child Created This Profession — and the meaning of being a chef, now and then. I invite you to ask questions with me and to start a conversation about this topic, something that changed my life forever. This classic recipe is also known as Queen of Sheba Cake, Reine de Saba, and Gateaux Reine de Saba—many names for this wonderful, delicious recipe.


I also bring you this recipe in a VIDEO format in my YouTube Channel, along with a video for the Candied Almonds.

Click here for the Chocolate Almond Cake Julia Child VIDEO

Click here for the Candied Almonds VIDEO

Chocolate Almond Cake Julia Child
A slice of happiness with Julia Child’s Chocolate Almond Cake

Chocolate Almond Cake Julia Child

Serves 6 to 8

For the Cake

8 tablespoons unsalted butter, plus more for the pan, at room temperature

1/2 cup cake flour, plus more for the pan

4 ounces semisweet chocolate, chopped

2tablespoons rum

2/3 cup granulated sugar plus tablespoon sugar

3 large eggs, separated

pinch of salt

1/3 cup pulverized almonds (about a 1/4 cup plus 1 tablespoon sugar, ground in the food processor)

1/4 teaspoon almond extract

For the Frosting

2 ounces semisweet chocolate

2 tablespoons rum

5 tablespoons unsalted butter, at room temperature

sliced almonds, for garnish (optional)

  1. Preheat the oven to 350°.
  2. Prepare the Cake: Butter and flour the cake pan. (Or to be extra safe, butter and line the pan with parchment.) Melt the chocolate and the rum together in a heat-safe bowl over a pot of barely simmering water. Set aside.
  3. In a large bowl, beat the butter and sugar until pale yellow and fluffy. Add the egg yolks and beat until well blended.
  4. In another large bowl, beat the egg whites and salt until soft peaks form. Sprinkle on the sugar and beat until stiff peaks are formed.
  5. With a rubber spatula, blend the melted chocolate into the butter and sugar mixture, then stir in the almonds and almond extract. Stir in one-quarter of the beaten egg whites to lighten the batter. Delicately fold in a third of the remaining whites. When partially blended, sift in one-third of the flour and continue folding. Repeat this process until you’ve added all the flour and folded in all the whites.
  6. Transfer the batter to the prepared pan and smooth the top. Bake until inches from the edge of the pan are set and the center is still moist about 25 minutes.
  7. Let the cake cool in the pan on a rack for 10 minutes. Run a knife around the edge of the pan and flip it out onto the rack. Let cool completely before frosting.
  8. Make the Frosting: Get a large bowl of ice water ready. Melt the chocolate and the rum together in a heat-safe bowl over a pot of barely simmering water. Remove from heat and beat in the butter, one tablespoon at a time. Set the bowl of chocolate into the ice bath and beat until the mixture has cooled to spreading consistency. Frost the cake. Decorate with candied almonds—recipe follows.



Candied Almonds for Chocolate Almond Cake Julia Child

Yield: about 2 cups, serving 4 people

You can use other cuts of almonds and other types of nuts as well. I just love the texture of these slivered almonds, but feel free to change, keeping the same amount.



 ½ lb slivered candied almonds

 2 tablespoons unsalted butter

2 tablespoons maple syrup

 2 teaspoons brown sugar

 tiny pinch of salt

1 teaspoon cinnamon

¼ teaspoon ground nutmeg

Center a rack in the oven and preheat it to 350˚F.

Prepare a baking sheet lined up with Silpat or parchment paper and reserve.

Place the butter, maple syrup, brown sugar, and pinch of salt in a medium saucepan and cook over medium heat until the butter is melted.

Add the cinnamon and nutmeg and stir well.

Add the almonds to the saucepan and cook, stirring slowly over low heat, until they are completely coated with the mix, about 5 minutes.

Pour the almonds onto the prepared baking sheet and spread them as flat as possible, avoiding any clusters.

Bake for 10 minutes, stirring and turning the nuts after 5 minutes. Transfer the sheet to a rack and allow the nuts to cool completely before using. You can make the nuts up to 5 days ahead of time and keep them in a plastic container covered with a lid in the refrigerator.


I’m so happy that you visited today. Thanks for reading and browsing my site.

Make sure to share this story with someone who cares about this topic.

I’d love to know what you think about this article. Please send an e-mail.

You can buy my cookbooks on Amazon: Latin Superfoods is my latest cookbook, I’m also the author of The Brazilian Kitchen and My Rio de Janeiro: A cookbook.

Visit my YouTube Chanel @LeticiaMoreinosSchwartz

The easiest and most impactful thing you can to support is to subscribe to my newsletter and to my channel on YouTube. And of course, tell your friends about it.

I’d love to connect with you on social media

Instagram @LeticiaMoreinosSchwartz

Twitter @ChefLeticia

Facebook @chefLeticiaHealthyCooking

Linked In @LeticiaMoreinosSchwartz

See you next time,


Share on facebook
Share on twitter
Share on linkedin

You might also enjoy

For the Love and Joy of Healthy Food

Scroll to Top

Subscribe To Chef Leticia’s Newsletter

Get the Love and Joy of Healthy Food with Recipes Delivered to Your Inbox