Rabat – Craving a piece of fluffy chocolate cake? You have two options to satisfy your cravings: Either you spend some money to buy a cake that you might not like in the end or make one yourself at lower costs.
I mostly go for the first option when I’m happy to indulge in the guilty comfort of laziness. But if you asked me which option I prefer the most I would definitely go for the second one.
The cake I am offering today is the easiest and also arguably the best-tasting for chocolate lovers.
After tasting it for the first time, I thought it might include many uneasy-to-find ingredients. But when I enquired about the recipe, I was able to find almost everything in the hanout (grocery shop in Moroccan Arabic) next door.
And of course, the awesome, most important information here is that you will need no flour to make your cake.
What you will need
French-style butter cookies, known as Sable cookies are the secret. I usually use Henry’s brand. In Morocco, there are two sizes of Henry’s. The large size is at MAD 2 while the small size packet is at MAD 1.
You might need five if you are buying the MAD 1 packet. If you are using the bigger size, you will need three.
Half cup of cooking oil
One cup of milk
One vanilla yogurt
3 eggs
2 chocolate yogurts. I use Dannette with chocolate flavor as it has the texture needed for decorations
Chocolate chips (optional)
2 vanilla powder
2 cacao packets
½ cup of water
2 baking powder
Three tablespoons of roasted nuts.
How is it done?
Half the Henry’s cookies into two, put in your blender, and add all of the ingredients at once before turning it on for mixing.
When everything is mixing, turn on your oven and put it at 350 degrees to make it ready to welcome the cake. Turn off your blender before checking whether all ingredients are well mixed. The paste needs to have the pancake’s texture: Not too light and not too heavy. If it turns out to be too light, add some cookies and mix again.
Now, take your pancake and massage it with a small piece of butter and use some flour powder on the top of the butter so the cake won’t stick when cooking.
When your oven is super hot to receive the cake, put it inside and stay around. Don’t open the oven many times as you don’t want your cake to look as flat as your plate — but also make sure to not let it burn.
The cooking time could range between 35 to 40 minutes. If you have a good oven, the cake could be done in 30 minutes. Make sure not to turn the upper side so it won’t burn from the top. You can turn the upper side for seconds when the cake is fully baked but needs a golden color — remember it should be only for a few seconds.
When the cake is fully done, take it out of the oven. Next, take a small casserole and put the half cup of water and add a vanilla to it and put on your stove. You can add a small spoon of honey, but this is optional. Stir gently and turn off the stove when the ingredients turn into a slightly heavy liquid.
The syrup will serve to make the cake fluffy. Now evenly pour the liquid over the cake. Let it rest for five minutes before adorning the top of your cake with chocolate yogurt or chocolate cream if you have some at home.
If not, you can simply take a chocolate bar, put on the stove and add a slice of butter and add some cooking cream for pastries and stir until you get a chocolate liquid.
Put the chocolate cream or chocolate yogurt on your cake as a topping and add roasted nuts on the top (only if you’re not allergic to nuts). You can also add chocolate chips.
Now you’re ready to enjoy the magic. Bon appétit!
