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Turkish-style chocolate cake
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Prep Time:
125 minutes
Cook Time:
120 minutes
Total Time:
245 minutes
Decadent chocolate cake with luxurious halva, dates, and brandy, perfect for a leisurely outdoor meal.
Ingredients:
  • 6 eggwhites
  • 220g caster sugar
  • 125g almond meal
  • 500g chocolate halva, chopped (see note)
  • 150g pitted dates, chopped
  • Grated zest of 2 oranges
  • 120g dark chocolate, finely chopped
  • 60ml brandy
  • 40.00 ml edible dried rose petals
  • 40.00 ml slivered pistachios
  • 40.00 ml pomegranate seeds (optional)
  • Small mint sprigs, to serve
  • 100ml pure (thin) cream
  • 150g dark chocolate, roughly chopped
Instructions:
  • 1. Preheat your oven to 170C and prepare a 24cm springform cake pan by greasing and lining it with parchment paper. 2. Use electric beaters to whip the egg whites until stiff peaks form. Slowly add the sugar while beating continuously. Beat for an additional 5 minutes until the mixture is thick and glossy.
  • Gently mix almond meal, halva, dates, zest, and chocolate until blended. Transfer the batter into the cake pan and bake for about 1 hour and 20 minutes until the cake is dry and firm to the touch (it will remain moist in the center when tested with a skewer).
  • While the cake is still warm, use a skewer to poke multiple holes on the top of it. Drizzle brandy over the cake and allow it to cool completely in the pan.
  • Prepare the glaze by gently warming the cream and chocolate in a saucepan until smooth. Take it off the heat and let it sit for 30 minutes until it reaches a thick pouring consistency.
  • Transfer the cooled cake from the pan to a platter. Drizzle the enticing chocolate glaze over the cake, letting it cascade down the sides. Sprinkle with delicate rose petals, crunchy nuts, vibrant pomegranate seeds (if desired), and fresh mint for a visually stunning presentation.

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