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Ramadhan Kareem Date Cake

Ramadhan kareem date cake 1-1


Recipe instruction

1. Chocolate-Brown Butter Travel Cake


280g Butter
160g Almond powder
240g Icing sugar
100g Flour
3g Salt
220g Egg white
160g Embassy Continental Blend Dark Couverture Chocolate 75%
80g Egg white
50g Brown sugar
100g Cashews
150g Dates



- Make a brown butter by cooking the butter for 6-7 minutes and transfer into a cold bowl
- Blend the almond powder, icing sugar and flour in a food processor until fine. Transfer into a bowl
- Add the egg whites and mix well, then add in the brown butter and mix well
- Add the mixture into the melted chocolate and mix well
- Whip up the egg whites and brown sugar into a meringue using a mixer, adding the brown sugar in 3 parts
- Fold the meringue into the chocolate mixture
- Add chopped cashews and dates, mix well
- Into a mould covered with butter and flour, pipe 150 grams of the dough, add the dates, then pipe another 150 grams
- Bake at 150°C for 32 minutes



2. high cocoa ganache




- Bring the cream to just below boiling, then pour over the chocolate. Let it cool down
- When it has cooled down, add in the glucose and butter. Emulsify with a hand blender


3. dark chocolate dip coating


100g Sunflower oil
300g Embassy Equatorial Blend Dark Couverture Chocolate 56%
150g Chopped baked cashews



- Mix all the ingredients together


4. assembly


- Bake the Chocolate-Brown Butter Travel Cake at 160°C for 15-20 minutes
- Unmould the cake onto a sheet of baking paper and let it cool down for 1 hour
- Turn it upside down, then pipe the High Cocoa Ganache. Keep in the fridge until set
- Fully cover the cake with Dark Chocolate Dip Coating
- Add chocolate decorations as desired



Ramadhan kareem date cake 1-1
Ramadhan kareem date cake 2-1
Ramadhan kareem date cake 3-1
Ramadhan kareem date cake 4-1

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