Arabic Coffee & Chocolate Cake

Name: Arabic Coffee & Chocolate Cake
Yield: 10
Ingredients: 150.0g Carte D'or Chocolate Topping (6x1Kg); 30.0g Cocoa Powder; 25.0g Instant Arabic Coffee (or espresso); 60.0ml Water; 150.0g Dark chocolate (minimum 70% cocoa; 5.0g Cardamom, powder; 225.0g All purpose flour; 5.0g Bicarbonate of soda; 5.0g Salt; 10.0g Instant Arabic Coffee (or espresso); 5.0g Cardamom, powder; 75.0g Cocoa Powder; 300.0g Dark brown sugar; 375.0ml Water, just boiled; 90.0ml Coconut oil; 7.0ml Apple cider vinegar; 0.0g Rose petals, dried, to decorate; 0.0g Pistachios, chopped, to decorate; 20.0g Rose petals, dried, to decorate; 30.0g Pomegranate seeds; 40.0g Pistachios, chopped, to decorate

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.

Arabic Coffee & Chocolate Cake – - Recipe

Icing:

Carte D'or Chocolate Topping (6x1Kg) 150.0 g
Carte D'or Chocolate Topping (6x1Kg)

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Plastic Bottle 187.00 EGP

6 x 1 Kg 1,122.00 EGP

Carte D'or Chocolate Topping (6x1Kg) added to cart

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Recommended price (including VAT)
Cocoa Powder 30.0 g
Instant Arabic Coffee (or espresso) 25.0 g
Water 60.0 ml
Dark chocolate (minimum 70% cocoa 150.0 g
Cardamom, powder 5.0 g

Cake:

All purpose flour 225.0 g
Bicarbonate of soda 5.0 g
Salt 5.0 g
Instant Arabic Coffee (or espresso) 10.0 g
Cardamom, powder 5.0 g
Cocoa Powder 75.0 g
Dark brown sugar 300.0 g
Water, just boiled 375.0 ml
Coconut oil 90.0 ml
Apple cider vinegar 7.0 ml
Rose petals, dried, to decorate
Pistachios, chopped, to decorate

Decoration:

Rose petals, dried, to decorate 20.0 g
Pomegranate seeds 30.0 g
Pistachios, chopped, to decorate 40.0 g

Preparation

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..

Desserts

Arabic Cuisine

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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.

Ingredients

Icing:

Cake:

Decoration:

Preparation

Method:

Icing:

Cake:

Decoration:

What you'll get:

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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.

Ingredients