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Everyone associates Turkish delight with Eastern eating! This cake is a fun sticky and fudgy chocolate treat that will keep well.

Prep: 35 minutes
Cook Time: 60 minutes
Serves: 6-8


Preheat oven to 180C.

Grease a 21-23cm shallow spring form cake tin and line with baking paper.

Melt the chopped chocolate in a heatproof bowl set over a pot of simmering water. As soon as it starts to soften, add the espresso. Stir very gently, and when the chocolate has melted, add the butter. Stir until melted and combined.

Meanwhile, beat the egg whites until they form stiff peaks. Fold in the sugar gently and set aside. Mix the baking powder with the cocoa powder, cardamom and flour and also set aside. Remove the chocolate from the heat, quickly stir in the yolks, then slowly and gently fold the melted chocolate mix into the whites. Lastly sift in the flour-cocoa mixture. Stir the mixture gently with a large spoon, trying not to knock out too much air.

Pour into the lined cake tin and bake in the middle of oven for 35 minutes or until cooked.

Leave to cool in tin completely before turning out. Chop or roughly pull the Turkish delight apart and place over the cake and top with crème fraiche and sprinkle with pistachios.


180 grams Chocolate Brown 72% dark chocolate chopped

3 tablespoons freshly made strong espresso coffee

140 grams butter diced

5 free-range eggs separated

200 grams Caster Sugar

1 teaspoon baking powder

2 tablespoons cocoa powder

2 teaspoons ground cardamom powder

90 grams Plain Flour

To serve

50 grams shelled pistachios toasted

150 grams creme fraiche

100 grams turkish delight

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