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Chocolate Persian Love Cake

Issue five of Sweet Magazine is out December 18, and to celebrate and get you in the baking mood, we’re sharing Food Editor Gillian’s delicious Chocolate Persian Love cake!

Pre-order Issue Five before the 5th of December and receive free postage when we’re sending to you anywhere in Australia! Or subscribe before the 5th of December and save $24.65, cause we’ll add an extra issue to your subscription – and add Issue Five to your order for only $10!


SMV1I5001

 

SMV1I5002

Chocolate Persian Love Cake

Ingredients
350g butter
450g 70% dark chocolate
500g brown sugar
175g ground pecans
225g cocoa
10 eggs
2 teaspoons pomegranate syrup
200g dark chocolate
100ml cream
1 tablespoon rose water
40gm butter

Get Baking!
Preheat oven to 140*C, and grease and line a 7 inch tin with baking paper.

Combine butter, chocolate and sugar in a pan and melt together over low heat. Continuously mix with until completely melted, if you don’t mix continuously the mixture may stick to the bottom of the pan and burn.

Sift cocoa and ground pecans into bowl, add the melted chocolate mixture and stir until combined.

Add eggs to the mixture two at a time, ensuring they’re completely incorporated before the next addition. Add pomegranate syrup and mix until combined and smooth.

Pour the mixture into your prepared tin and bake for approximately one hour or until a wooden skewer inserted into the centre of the cake comes out clean. We used two lots of this recipe to create four smaller cakes in the image on the left. Allow your cakes to cool completely on a wire rack.

Chop chocolate and butter roughly and place in a bowl.

Heat cream and rose water in a small pan until just before boiling point. The cream mixture will start to give off a lot of steam right before it’s about to bubble and boil. Remove pan from heat and immediately pour over the chocolate and butter. Leave to sit for a minute or two, then stir well until completely smooth.

Stack the cakes on top of each other, securing with a tablespoon of glaze between each layer. Pour the glaze over the top of the cake and allow to set slightly before decorating with dried rose petals and a generous amount of Persian fairy floss.

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