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:
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Cocoa Powder 30.0 g
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Instant Arabic Coffee (or espresso) 25.0 g
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Water 60.0 ml
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Dark chocolate (minimum 70% cocoa 150.0 g
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Cardamom, powder 5.0 g
Cake:
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All purpose flour 225.0 g
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Bicarbonate of soda 5.0 g
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Salt 5.0 g
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Instant Arabic Coffee (or espresso) 10.0 g
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Cardamom, powder 5.0 g
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Cocoa Powder 75.0 g
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Dark brown sugar 300.0 g
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Water, just boiled 375.0 ml
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Coconut oil 90.0 ml
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Apple cider vinegar 7.0 ml
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Rose petals, dried, to decorate
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Pistachios, chopped, to decorate
Decoration:
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Rose petals, dried, to decorate 20.0 g
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Pomegranate seeds 30.0 g
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Pistachios, chopped, to decorate 40.0 g
Preparation
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Method:
- Preheat the oven to 180°C. Grease an 8-inch springform pan, set aside.
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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.
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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.
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Decoration:
- Pour over icing and decorate with rose petals, pomegranate seeds, and pistachios..
