Passover Chocolate Fudge Muffins with Black Coffee and Cardamom

Ohad Levi

40 minutes

Makes 24 muffins

Passover Chocolate Fudge Muffins with Black Coffee and Cardamom

Photo by Dor Kedmi, Styling by Guy Cohen

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.


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

  1. Preheat the oven to 180C/ 350F. 
  2. 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.
  3. 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.
  4. Sift the corn starch, cocoa, baking powder and baking soda into a bowl, add a pinch of salt and mix well.
  5. 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.
  6. 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.
  7. 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.
  8. Cool to room temperature, release from the pan and serve as is, or with a little dusting of confectioners’ sugar on top.