Dark chocolate, cardamom & espresso mousse cake from Sirocco: Fabulous Flavours from the East (page 224) by Sabrina Ghayour

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lorloff on December 11, 2022

    This was delicious but the directions were way off. It was very liquid after 15 minutes. I thought it would get better while it cooled but it did not. In the end I had to bake it for at least thirty minutes or more. I was adding 5 minutes at a time until a knife stuck in the cake came out clean from different locations on the cake. I used Mexican chocolate from Oaxaca will make again but will be prepared this time to cook it for as long as it takes.

  • SACarlson on July 29, 2018

    I found it to be too liquid after only 15 minutes in the oven. I let it cool for awhile with the oven off and the texture improved.

  • sarahj22 on September 30, 2017

    I made this for a dinner party (served with vanilla ice cream) and it went down really well. Tastes rich and indulgent without being at all heavy, and the cardamom doesn't overpower. Not too much hassle to make and can be done well in advance. I'll definitely repeat for future occasions.

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