Ruya Dubai’s dark chocolate kibbeh, or cikolata ve turk, combines dark chocolate torte, a salted caramel sauce and coffee ice cream
The recipe for Ruya Dubai’s famed dark chocolate kibbeh
Ingredients and method for the dark chocolate torte
135g dark chocolate (55 to 70 per cent)
60g unsalted butter
160g large eggs
80g brown sugar
25g almond powder
250g dark chocolate
50ml corn oil
Gently melt the butter and chocolate together over low heat in a bain-marie.
Remove from heat once melted. Mixture should be body temperature. If hotter, allow to cool.
Whisk the sugar and eggs together into a sabayon, or light mousse, with soft peaks. Fold in the melted butter and chocolate.
Fold the almond powder into the mixture, mixing well.
Pour the mixture into a 36cm x 31cm rectangle frame that has been lined with aluminium foil and baking paper.
Bake for 30 minute at 160 degrees.
Once your other elements are ready, take three tablespoons of chocolate torte and shape into an oval “kibbeh” by hand. Repeat with the rest of your torte and then place in the fridge for 30 minutes.
To make your chocolate coating, melt 250g of dark chocolate in a bain-marie with 50ml of corn oil.
Ingredients and method for salted caramel sauce
200g caster sugar
180g whipping cream
40g unsalted butter
1 vanilla pod
Make a “dry” caramel by melting the sugar in a pan over a medium heat. Meanwhile, bring the cream to the boil with the glucose, salt and vanilla. Set to one side.
Once the caramel is an amber colour, slowly add the hot cream and mix to combine.
Add the butter and mix until combined. Once the butter is fully melted, remove from heat and leave to cool. Store in an airtight container until needed.
Ingredients and method for coffee ice cream
200g egg yolk
60g caster sugar
15g Turkish coffee
Place the cream and Turkish coffee together in a saucepan and bring to the boil.
Meanwhile, whisk the egg yolk and sugar in a bowl. Add to the cream, cooking gently over a very low heat.
Remove from the heat and pour into a bowl. With a hand blender, mix until smooth, then strain and store in a clean container. Store in freezer until set.
To serve, place two tablespoons of caramel sauce into the centre of a plate.
Add a scoop of coffee ice cream and top with your chocolate kibbeh.
Garnish as desired.
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