Best Moroccan Chocolate Cake Recipes

MOROCCAN CAKE (LE RUSSE)

Moroccan Cake (Le Russe) image

Connoisseurs who taste this seductive dessert of meringue and chocolate ganache will be reminded of a French dacquoise. Yet in Morocco this unforgettable flourless, butterless cake bears the intriguing name of Le Russe, "the Russian." Look for superfine sugar in the baking section of supermarkets, or simply make it by grinding granulated sugar in a food processor. From The Scent of Orange Blossoms: Sephardic Cuisine from Morocco (Canada, UK), by Kitty Morse and Danielle Mamane.

Provided by NcMysteryShopper

Categories Dessert

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

6 egg whites, at room temperature
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 1/4 cups superfine sugar
1 1/3 cups hazelnuts, toasted and peeled
3 tablespoons superfine sugar
7 ounces good-quality semisweet chocolate, broken into pieces
1/4 cup brewed coffee (optional)
1 tablespoon brandy or 1 tablespoon rum
3 cups heavy whipping cream

Steps:

Preheat the oven to 300°F (150°C). Generously grease 3 (8-1/4-inch) pie pans or molds; Cut 3 rounds of waxed paper to line the bottom of each mold and generously grease the waxed paper.
To prepare the meringue, in a large bowl, using an electric mixer on high speed, beat the egg whites with the salt and cream of tartar; Slowly add the sugar and continue beating until stiff peaks form; Divide the egg whites among the three molds and smooth the tops with a spatula; Place in the oven and immediately decrease the heat to 275°F (135°C); Bake until the meringue is hard but not brown, about 1 hour; (At this point, you can turn off the oven and let the meringues stand for a few hours or overnight).
To prepare the ganache, reserve 12 hazelnuts for garnish; In a food processor, grind the remaining nuts with 1 tablespoon of the sugar until you have a fine meal.
Combine the chocolate, coffee, brandy, and remaining 2 tablespoons sugar in a heatproof bowl; In a large, heavy skillet, bring water to a simmer over medium-high heat; Remove the skillet from the heat; Place the bowl filled with the chocolate mixture in the skillet and stir gently until the chocolate melts; Set aside and allow to cool slightly.
Pour the cream into a large chilled bowl and whip with an electric mixer on high speed until stiff peaks form; Gently fold the melted chocolate into the whipped cream, and then fold in half of the ground nuts.
To assemble the cake, carefully peel the paper from the bottom of each meringue; Set one round on a serving platter; With a spatula, spread one third of the ganache over the top; Cover with a second round, and repeat the procedure; Top with the third round, and spread with the remaining ganache, spreading it over and around the sides of the cake; Sprinkle with the remaining ground hazelnuts and garnish with the whole nuts; Refrigerate for 2 to 6 hours before serving.

Nutrition Facts : Calories 730.9, Fat 59.7, SaturatedFat 29.6, Cholesterol 122.3, Sodium 154.1, Carbohydrate 49.9, Fiber 6.3, Sugar 37.4, Protein 11.1

MESKOUTA (MOROCCAN YOGURT CAKE)

Meskouta (Moroccan Yogurt Cake) image

Meskouta is a wonderfully moist Moroccan yogurt cake that is so easy to prepare. Feel free to switch up the citrus and use lime zest instead of lemon.

Provided by Ursula Ferrigno

Time 55m

Yield Serves 8-10

Number Of Ingredients 11

Ingredients

4 large eggs, separated
¼ cup (120 g) plain yogurt
11 Tbsp. (110 g) vegetable oil (I use groundnut/peanut oil)
1 cup plus 1 heaping Tbsp. (220 g) granulated sugar
Needles from 2 sprigs of fresh rosemary, finely chopped
Finely grated zest of 2 unwaxed lemons
2 tsp. vanilla extract
2½ cups (330 g) all-purpose flour
4 tsp. baking powder
½ tsp. sea salt
Confectioners' sugar, to serve

Steps:

Preheat the oven to 350°F. Prepare a bundt pan or ring mold, greased with unsalted butter, and floured.
Beat the egg whites in a large bowl until stiff.
In a separate large bowl beat together the yogurt, oil, sugar and egg yolks with the rosemary and lemon zest. Stir in the vanilla, flour, baking powder and salt. Beat until smooth.
Fold in the egg whites carefully and incorporate evenly.
Pour the batter into the prepared bundt pan and bake in the preheated oven for 35 minutes.
Remove from the oven and allow the cake to cool in the pan before inverting onto a wire cooling rack. Let cool completely.
When completely cool, sift the confectioners' sugar on top and serve.

MOROCCAN CHOCOLATE MOUSSE

Moroccan Chocolate Mousse image

Provided by Giada De Laurentiis

Categories dessert

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

2 cups heavy cream, chilled
1 1/2 teaspoons agave nectar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/8 teaspoon salt
8 ounces dark chocolate (70% cacao), chopped

Steps:

Stir together the heavy cream, agave, cinnamon, cumin and salt in a large bowl.
Place the chopped chocolate in the bowl of a double boiler. Set the bowl over a pot of gently simmering water and stir until the chocolate is fully melted, about 5 minutes. Remove the bowl from the pot and set on a dish towel to dry the bottom of the bowl.
Using a hand-held mixer, whip the spiced cream just until it forms soft peaks, 2 to 3 minutes; be careful not to over-whip. Now, using a rubber spatula, quickly and gently fold the melted chocolate into the whipped cream. Serve immediately, or divide the mousse among serving bowls and refrigerate until ready to serve.