Chocolate Fudge Sheba Cake
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Some restrictions applyThis Chocolate Fudge Sheba Cake is a rich, velvety tribute to both the Queen of Sheba and Julia Child’s classic Gâteau Reine de Saba from Mastering the Art of French Cooking. Commander’s Palace has put its own New Orleans twist on it by swapping almonds for buttery Louisiana pecans, creating a fudgy, nutty delight that’s as regal as its namesake. It’s no surprise why this chocolate lover’s dream cake has been on and off the menu at Commander’s Palace for decades. Don’t forget to garnish with their signature crème anglaise!
Nestled in the heart of New Orleans’ tree-lined Garden District, Commander’s Palace has been serving legendary Haute Creole cuisine since 1893. Emeril Lagasse, Paul Prudhomme, Jamie Shannon, Tory McPhail, and now Meg Bickford are just some of the chefs who have commanded the kitchen over the years. This New Orleans restaurant, known for its garlic bread, turtle soup, and seafood gumbo, is the winner of seven James Beard Foundation Awards.
This package serves 10 people and includes
- 1 Chocolate Fudge Sheba Cake
- 1 Crème Anglaise Topping (8 oz.)
- Each cake measures approx. 9″ × 1.5″ and weighs approx. 2.1 lbs.
Price includes additional packaging to ensure products stay cold and fresh during transit
- Cake ships frozen with ice packs, may thaw in transit.
- Upon arrival, place cake and Crème Anglaise pouch in the refrigerator.
- May be stored in the refrigerator for up to 5 days or in the freezer for up to 3 months.
To Serve
It’s recommended to slice the cake while it’s still cold but to eat it at room temperature!
- If frozen, thaw the cake in the refrigerator for 12-24 hours before serving.
- Remove cake from the refrigerator at least 1 hour before enjoying.
- IMPORTANT – For proper slicing, use a metal knife. To prep your knife, fill a glass with hot water and set the knife’s blade in the water for one minute, then dry the edge of the blade and slice. For best results, dip your knife in hot water and dry completely before each slice. Begin each slice with the knife tip in the center of the cake.
- After plating each slice, cut one corner of your Crème Anglaise pouch and drizzle 1-2 tablespoons of Crème Anglaise around the slice until a base has formed.
- Serve and enjoy!