A Gluten-Free Chocolate Cake recipe with step-by-step photos. A French chocolate and almond cake which is light, moist and gluten-free. Also called a Queen of Sheba Cake (Reine de Saba).
Queen of Sheba Cake (Reine de Saba)
I am conscious that I have quite a few recipes for chocolate cake on this blog, but I suppose one more can’t hurt …
This recipe for Queen of Sheba Cake (or Reine de Saba) was given to me by my French mother-in-law after some pleading on my part. One afternoon, after she had served a procession of five courses at lunch, she brought out this beauty for dessert, a plain chocolate cake which tasted anything but.
An easy chocolate cake recipe that is moist and delicious, perfect for birthdays and celebrations. This easy chocolate cake recipe includes instructions for different sized cake pans, plus tips for making chocolate cupcakes.
Easy Chocolate Cake
I am mindful that I have already shared quite a few chocolate cake recipes here on this blog, and that they all happen to be recipes which I frequently return to whenever a special occasion arises.
But recently, it occurred to me that I am often tweaking the recipes a bit here and there, particularly if I want to bake the cake in a different sized cake tin or if want to mix and match the cake with a different frosting.
Irresistible Swedish Chocolate Cookies (Chokladsnittar) decorated with pearl sugar, perfect for Fika. Recipe with step-by-step photos.
If you follow me on Instagram, you may have noticed that we were recently in Stockholm. It’s a city which I always enjoy visiting for both the local food scene, as well as to indulge in Scandinavian-designed home decor and kitchenware.
An easy recipe for Chocolate Caramel Slice (or Millionaire’s Shortbread) using sweetened condensed milk to produce a lovely, thick caramel. Recipe with step-by-step photos.
Chocolate Caramel Slice
My parents ran a busy bakery while I was growing up in Australia, and one of the staples they always had behind the glass counters were Chocolate Caramel Slices, otherwise known as Millionaire’s Shortbread in other parts of the world.
As soon as my step-father would produce a tray of these slices from the oven doors, a good dozen or so were always set aside for me to snack on in the afternoon.
In Australia, these caramel slices are as popular as Lamingtons and Chocolate Coconut Bars, all of which make regular appearances at bake sales and morning teas.
Caramel Slice Recipe
This caramel slice recipe is a scaled down version of that which my parents sold in their bakery.
I love that the biscuit base contains coconut for both flavour and texture.
To make these caramel slices a bit more sophisticated and grown up, I like to sprinkle them with some sea salt flakes to offset the sweetness a bit.
How to Make Caramel Slice
This caramel slice recipe is easier than it looks. Like with most recipes for slices, you require three components:
the biscuit base, which takes about 5 minutes to prepare and 15 minutes to bake
the caramel filling, which takes about 10 minutes to cook
the chocolate topping, which mostly involves melting a few bars of chocolate, about 5 minutes
To prepare the biscuit base, mix the dry ingredients in the bowl of a stand mixer. Using the flat paddle attachment, beat in the melted butter. Keep beating on low speed until the mixture is well incorporated.
Spread the biscuit base into a baking pan lined with baking paper. Bake for 12 to 15 minutes, or until it is lightly golden.
Meanwhile, prepare the caramel filling. Simply melt the butter in a medium-sized saucepan, then add the remaining ingredients. Whisk constantly over medium-high heat until everything has melted into a lovely and thick caramel sauce.
Make sure that you whisk constantly to prevent the mixture from sticking to the bottom of the pan and burning.
Pour the caramel filling over the biscuit base. Use a spatula to evenly spread the caramel filling.
Bake for about 10 minutes, or until the edges have set slightly. If you give the pan a gentle shake, the centre of the pan should wobble ever so slightly.
Set the pan aside to cool completely, before putting the pan into the fridge to chill for at least 30 minutes.
Make the chocolate topping by melting the chocolate in a bain-marie (or a bowl over a pan of simmering water), and then whisk in the oil.
Pour the melted chocolate over the caramel-topped biscuit base, and use a spatula to spread it evenly.
For a smooth surface, simply leave the pan as is to set completely before slicing and serving.
For a textured surface like in the photos above, place the pan in the fridge to chill for 10 to 15 minutes. Drag a small spatula through the chocolate to create some ripples, and then leave to set completely.
More Australian Recipes
If you are looking for more Australian recipes, you might also enjoy:
Whisk through the vegetable oil to make the chocolate nice and glossy.
To assemble the Chocolate Caramel Slice
Take the baking pan out of the fridge and pour the melted chocolate over the top.
Immediately use a spatula to spread the chocolate evenly. As the caramel slice is cold from the fridge, the chocolate topping will start to set quickly.
If you wish to create a rough textured surface like in the photos, place the baking pan back in the fridge for 10-15 minutes for the chocolate topping to set slightly. Drag a spatula back and forth through the cold (but not set) chocolate topping to create the textured surface. If the chocolate topping is not cold enough, you may have to put the tin back into the fridge for another 5 minutes or so.
Once the chocolate caramel slice has set, slice into bars or squares, and sprinkle with sea salt flakes before serving.
Best to ignore the nutritional information for this recipe 😉
OVEN TEMPERATURES All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.