Yallah ! Watcha lookin' for?

Besboussa Café - Choco | Chocolate and Coffee Semolina Cake


بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيم
السلام عليكم و رحمة الله و بركاته


Just a few days and Eid al Adha, I am sure many of you are preparing for this great holiday. Today, I present a new version of a Middle Eastern/Mediterranean favourite. I first saw this on Sihem's blog. I liked the idea, but I forgot towrite down the recipe. So when I was in the kitchen, I improvised by tweaking my own using my (orginal) Besboussa recipe (found here) 

۞ This cake has literally a 1000s of name. It is  is also known Halva de semolina, Cream of wheat cake, Namourrah, Namoura (spelling differently), Baseema,Gâteau de semoule, Iishpishti, Chamali, Hareesa, Revani, even Khoubz Dzairi (in Algeria where I live).


Besboussa Café - Choco
  • 4 eggs
  • 250g - 1 cup sugar
  • 250mL - 1 cup oil
  • 250g - 1 cup milk
  • 470g - 2 cups medium grain semolina
  • 15g -2 TBS flour
  • 10g - 2 tsp baking powder
  • 15g - 1 TBS instant coffee or espresso powder like Nescafé
  • 30g -2 TBS cocoa powder
  • 60g - 4 TBS desiccated coconut
Decor:
  • 1 bar of dark chocolate
Syrup:
  • 350mL - 1 1/2 cups whole milk
  • 160mL - 2/3 cup sugar
  • 45g - 3 TBS butter
  • 5g - 1 tsp vanilla (or 1 packet of vanilla sugar)
  1. Heat the milk slightly, enough to desolve the coffee powder and cocoa. Set aside to cool.
  2. Beat eggs and sugar with a mixer until creamy.
  3. Add the oil in.
  4. Now add the milk mixture, salt, baking powder, semolina and coconut and mix well with a spoon.
  5. Pour this mixture into a buttered pan.
  6. Place in oven preheated to 180° and bake 30 minutes.
  7. In the meanwhile, make the condensed milk syrup, by blending all the syrup ingredients in a blender.
  8. When it is baked, but still hot, pour the syrup over the Besboussa.
  9. Allow to cool for at least 1 hour, before cutting.
  10. Cut into squres or diamonds, then grate the chocolate over the tops before serving.

6 comments:

  1. This is a lovely cake and I am most anxious to try it. I know my family will love it. I hope you have a great day. Blessings...Mary

    ReplyDelete
  2. Humm, quelle gourmande recette!!

    Bravo

    ReplyDelete
  3. Masha'Allah this cake looks fabulous, insha'Allah I'm going to try it out soon! xxx

    ReplyDelete
  4. I'm jumping back in to answer your qustion about the pumpkin. You can you fresh but you'll have to cook it until it has the consistency of canned. That means it will hold its shape and a knife inserted into the center will stand straight up. I hope this helps. Blessings...Mary

    ReplyDelete
  5. Salam sister,
    Best wishes for a happy Eid Adha and wish you good health and happiness!
    Your bassboussa looks really delicious!
    Cheers

    ReplyDelete



Did you make this? Or have a question about the recipe? Have some helpful feedback to share? Or just want to say hello? Leave comment love below :)
❤ ❤ ❤

Please note:
I do my best to respond particularly on new recipes, but don’t have the ability to respond to every comment straight away. Insults and disrespectful comments are not accepted. Please do not include links not pertinent to the discussion.

Printfriendly

Related Posts Plugin for WordPress, Blogger...