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The Decadent Queen of Sheba Cake

Prep Time 40 mins
Cook Time 45 mins


  • Queen of Sheba Cake
  • Recipe from The Ovens of Brittany

_For Cake_

  • 6 oz semi-sweet chocolate I used ghirardelli
  • 1/3 cup dried currants
  • 3 tablespoons brandy
  • 6 oz butter 12 tablespoons, room temperature
  • 1 cup plus 1 tablespoon of sugar divided
  • 1 tsp almond extract
  • 5 eggs- yolks and whites separated
  • 1/3 cup ground walnuts
  • 1 cup flour

_For Topping_

  • 6 oz semi-sweet chocolate I used ghirardelli
  • 4 tbsp butter
  • 1/4 cup ground almonds
  • 1 pint of raspberries


  • Instructions:
  • Preheat oven to 350 degrees. Grease and flour an 8 inch cake pan and set aside. Melt chocolate in double boiler over medium-heat. Set chocolate aside to cool.
  • In a large mixing bowl, cream butter, 1 cup of sugar, and almond extract until fluffy. Add egg yolks and mix until combined. Keep egg whites in a separate mixing bowl. Do not let egg whites come into contact with any oil or butter.
  • Combine currants and brandy in a small bowl and heat in microwave for 40 seconds.
  • Pour currant and brandy mixture, walnuts, and melted chocolate into the batter. Stir until well-combined.
  • Prepare the meringue. Using clean hand-mixer, beat egg whites on high speed until soft peaks form. Add 1 tablespoon of sugar. Continue beating until egg whites form stiff peaks, but are not dry.
  • Gently fold egg whites and flour into the batter, adding small portion of each very gradually. Do not over-mix.
  • Pour into prepared cake pan and bake for approximately 40-45 minutes, until cake is just set. Center will jiggle slightly and cake will have separated slightly from walls of the pan. Toothpick inserted into the center will be slightly gooey.
  • Cool on cooling rack in the pan for 15-20 minutes. After, turn cake out onto a serving plate and allow to finish cooling.
  • Meanwhile, prepare ganache in a double boiler- melt remaining chocolate and butter, mixing until smooth. Pour over cooled cake and spread evenly.
  • Garnish with ground almonds and raspberries. Chill to allow ganache to set. Serve at room temperature.