In the extreme and isolating desert conditions that nomadic Bedouin tribes lived in for centuries, a unique and warm sense of hospitality developed. Coffee is an essential part of that hospitality tradition. It is also used in negotiations and as a symbol of a conflict being resolved.
For this recipe, chef Ohad Levi likes to use black coffee crushed with cardamom in a traditional mortar and pestle from Wadi Attir, a project that brings together traditional know-how from the Negev’s Bedouin community with modern technology. It’s available in the Asif x Kaiten Desert Box this Passover. You can also make your own blend at home by adding ¼ to ½ teaspoons of ground cardamom to any ground coffee.
Check out more desert Passover recipes from Levi like one for herb-stuffed fish with a warm yogurt sauce and leg of lamb stuffed with date charoset.
Ingredients
230ml (1 cup) milk
5 heaping teaspoons ground black coffee with cardamom
6 tablespoons (85 grams) unsalted butter
220 grams (7.7 oz) high-quality 55% dark chocolate
1 cup + 1 tablespoon (150 grams) corn starch
2 tablespoons (20 grams) cocoa
1 teaspoon baking powder
1 teaspoon baking soda
A pinch of fine salt
2 large eggs, at room temperature
¾ cup (170 grams) white sugar
For the topping:
A pinch of coarse sea salt
A handful of dark chocolate chips or coarsely chopped dark chocolate
To serve:
Confectioners’ sugar (optional)
Special equipment:
Muffin pan
Preparation
- Preheat the oven to 180C/ 350F.
- Bring the milk to a boil in a small pot and add the black coffee. Bring the coffee to a boil 2-3 more times, each time removing it from the heat as it simmers before returning it for a few seconds. Transfer to a measuring cup through a fine sieve and set aside.
- Melt the butter and chocolate in a double boiler, mixing it with a spatula to a smooth cream. Pour in the strained coffee milk and set aside.
- Sift the corn starch, cocoa, baking powder and baking soda into a bowl, add a pinch of salt and mix well.
- Beat the sugar and eggs in a stand mixer fitted with the whisk attachment at medium speed until light and fluffy, 6-8 minutes. Add the chocolate coffee mixture and whisk to combine.
- Reduce to a low speed, add the dry ingredients and mix just until combined, making sure to scrape the bottom and sides of the mixing bowl.
- Lightly grease a muffin pan. Using an ice cream scoop, place a spoonful of the mixture in each cup. Sprinkle a little sea salt and chocolate chips on top and bake for 7-9 minutes.
- Cool to room temperature, release from the pan and serve as is, or with a little dusting of confectioners’ sugar on top.
