This is an extremely popular café item across the Middle East, from Turkey through Lebanon and in Jordon. You don’t need to bust out the mixer or even pre-heat the oven. You eat it chilled, which on a humid summer day in the middle east, is usually just what you need. My aunt seemed to always have the little slices of this cake packed in a tupperware in the freezer for when family or guests stopped by, and I always got to enjoy them while hanging out with my cousins. It’s the perfect treat to whip up here in the Caribbean, especially for how clean and cool the kitchen will stay and for how slowly (or quickly) you can enjoy it. It goes very well with a scoop of your favorite ice cream or an iced coffee.
- 6 oz of semi-sweet chocolate chips (can substitute half with dark chocolate)
- 2 egg yolks
- 1/2 cup of heavy cream
- 1/4 cup (1/2 stick) of unsalted butter
- 1/2 teaspoon of vanilla extract
- 2 cups (7 oz) of vanilla wafers or sweet tea cookies (Ülker is a popular brand in middle eastern markets)
- Cocoa powder for sprinkling, optional
- Melt the chocolate chips in a sauce pan over low heat, stirring constantly.
- Add egg yolks, heavy cream, butter, and vanilla extract to the chocolate.
- Heat the chocolate mixture until it comes to a simmer and then turn off the heat.
- Crush the vanilla wafers into the sauce pan and stir mixture
- Pour mixture into greased mini bundt pans or 1 large ring pan
- Place in the freezer for 5 hours or overnight
- Invert on a flat dish and serve chilled
If you have trouble inverting it from your pan, try hovering the cake over a low flame for a few seconds and try again.
This chocolate cake is best sliced and then stored in the freezer for chocolate emergencies!