Arabic Coffee & Chocolate Cake

An exclusive Levantine dessert that became so popular not only during special occasions but a must have item on menus, in this recipe we used walnut and sesame, two of the future 50 ingredients that add a very distinguish twist on the traditional recipe.

Method:
- Preheat the oven to 180°C. Grease an 8-inch springform pan, set aside.
Icing:
- Put Carte D’or Chocolate Sauce, cocoa powder, coffee and water in a pot and bring to the boil, making sure everything’s dissolved.
- Add chocolate and whisk until melted. Set aside.
Cake:
- Put the flour, bicarbonate of soda, salt, coffee powder, cardamom powder and cocoa powder in a bowl and whisk to mix.
- In another pot over low heat, mix together the sugar, water, coconut oil and vinegar until the coconut oil, has melted. Allow it to cool to room temperature.
- Stir liquids into the dry ingredients. Pour into prepared tin and bake for 30 minutes. Test with a skewer for doneness.
Decoration:
- Pour over icing and decorate with rose petals, pomegranate seeds, and pistachios..