Fudgy Chocolate Brownie Cake

Name: Pistachio Rose Semolina Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 10 servings
Cuisine: Middle Eastern
Ingredients: 1.5 cups semolina; 1 cup plain yogurt; 0.5 cup granulated sugar; 0.5 cup unsalted butter; 1 teaspoon baking powder; 0.333 cup pistachios; 1 teaspoon rose water; 0.25 cup granulated sugar; 0.25 cup water

Chef

Method

1
Preheat oven to 350°F and grease a 9-inch round cake pan.
175°C
2
Melt the butter and bittersweet chocolate together in a heatproof bowl set over a pot of simmering water. Whisk until smooth, then remove from heat.
5 min
3
Stir the granulated sugar into the warm chocolate mixture. Whisk in the eggs one at a time, followed by the vanilla extract.
4
Sift in the all-purpose flour, cocoa powder, and salt. Fold gently with a spatula until just combined.
5
Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out with a few moist crumbs, but not raw batter.
40 min175°C
6
Cool the cake in the pan for 20 minutes before transferring to a wire rack to cool completely.
20 min
7
Prepare the ganache by heating the heavy cream until simmering, then pouring it over the semisweet chocolate. Let sit for 2 minutes, then whisk until glossy.
8
Pour the ganache over the cooled cake and let it set before slicing.

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10 servingsMiddle Eastern

Pistachio Rose Semolina Cake

Cook

0

quickdinner

Method

1
Heat the oven to 350°F. Grease an 8-inch square baking pan and line the bottom with parchment.
5 min175°C
2
Melt the butter, then whisk it with the yogurt, 1/2 cup sugar, and rose water until smooth.
3 min
3
Stir in the semolina and baking powder until evenly combined. Fold in half of the pistachios.
3 min
4
Spread the batter in the prepared pan and bake for 30 to 35 minutes, until golden and the center springs back lightly.
35 min175°C
5
While the cake bakes, simmer the remaining 1/4 cup sugar and water in a small saucepan for 2 minutes, until dissolved. Remove from the heat and stir in a few drops of rose water if desired.
3 minSimmer
6
Brush the warm cake lightly with the syrup and scatter the remaining pistachios over the top. Cool for 15 minutes before slicing.
15 min