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
Arabic Coffee & Chocolate Cake
−
+
E£0.0
Icing:
Carte D'or Chocolate Topping (6x1Kg)
/g
150.0 g
0%
187
loyalty points
Cocoa Powder
/g
30.0 g
0%
Instant Arabic Coffee (or espresso)
/g
25.0 g
0%
Water
/ml
60.0 ml
0%
Dark chocolate (minimum 70% cocoa
/g
150.0 g
0%
Cardamom, powder
/g
5.0 g
0%
Cake:
All purpose flour
/g
225.0 g
0%
Bicarbonate of soda
/g
5.0 g
0%
Salt
/g
5.0 g
0%
Instant Arabic Coffee (or espresso)
/g
10.0 g
0%
Cardamom, powder
/g
5.0 g
0%
Cocoa Powder
/g
75.0 g
0%
Dark brown sugar
/g
300.0 g
0%
Water, just boiled
/ml
375.0 ml
0%
Coconut oil
/ml
90.0 ml
0%
Apple cider vinegar
/ml
7.0 ml
0%
Rose petals, dried, to decorate
/g
0.0 g
0%
Pistachios, chopped, to decorate
/g
0.0 g
0%
Decoration:
Rose petals, dried, to decorate
/g
20.0 g
0%
Pomegranate seeds
/g
30.0 g
0%
Pistachios, chopped, to decorate
/g
40.0 g
0%
/
Icing:
-
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
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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
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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..
