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For the Icing:

  • Instant Arabic Coffee (or espresso) 25 g
  • Cocoa Powder 30 g
  • Water 60 ml
  • Dark chocolate (minimum 70% cocoa solids), finely chopped 150 g
  • Cardamom, powder 5 g

For the Cake:

  • All purpose flour 225 g
  • Bicarbonate of soda 5 g
  • Salt 5 g
  • Instant Arabic Coffee (or espresso) 10 g
  • Cocoa Powder 75 g
  • Cardamom, powder 5 g
  • Dark brown sugar 300 g
  • Water, just boiled 375 ml
  • Coconut oil 90 ml
  • Apple cider vinegar 7 ml
  • Rose petals, dried, to decorate
  • Pistachios, chopped, to decorate

For the Decoration:

  • Rose petals, dried, to decorate 20 g
  • Pomegranate seeds 30 g
  • Pistachios, chopped, to decorate 40 g
  1. Method:

    • Preheat the oven to 180°C. Grease an 8-inch springform pan, set aside.
  2. For the 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.
  3. For the 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 itto cool to just room temperature.
    • Stir liquids into the dry ingredients. Pour into the prepared tin and bake for 30 minutes. Test with a skewer for doneness.
  4. For the Decoration:

    • Pour over icing and decorate with rose petals, pomegranate seeds, and pistachios.