It's cake and halva at the same time. This halva chocolate cake will blow your mind.
The process to make it is super simple and it's also super tasty. The ingredients you will need to make it are very simple. One of the most important is the coarse semolina and the fine semolina from Melissa that make the difference.
To make it I used coconut sugar and that is the reason why the halva layer came out so dark. The combination of the halva with the chocolate ganache makes the result delicious.
You can decorate your cake as you like. However, the grated biscuit makes that cake even more amazing.
Instead of coconut sugar that I used in the syrup, you can put any sugar substitute you want in the same amount.
The coconut milk I used for the ganache is the canned one you will find in supermarkets.
Chocolate Halva Cake Without Sugar
- Start by putting the water and sugar substitute in a saucepan to make the syrup. Add the salt and cloves. Once they boil, leave for 1-2 minutes and set aside.
- For the halva, put the semolina and olive oil in a saucepan. Stir at medium temperature until the semolina takes on a light brown color.
- Set aside and carefully add the syrup. Put it back in the stovetop and start mixing. Stir until the halva comes off the sides of the pot.
- Transfer to a cake pan or wherever you like. Allow the halva to cool for 30 minutes and then refrigerate to cool thoroughly.
- To make the ganache, simply pour the coconut milk, sugar free chocolate and brown sugar substitute into a saucepan. Stir until the chocolate is melted. Transfer to a bowl and refrigerate for 1 hour. Remove from the fridge and beat lightly with a mixer.
- Spread the ganache over the halva. If you want, add grated biscuit or decorate in any way you want.
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