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Molten Lava Basbousa

Basbousa, a middle eastern semolina cake with molten lava like chocolate flowing from the center.
Servings: 5




      For the cake

      • 2 eggs
      • 100 g butter softened at room temperature
      • 3/4 cup sugar
      • 3/4 cup yoghurt
      • 1 1/4 cup semolina
      • 1 tsp baking powder
      • 1/4 tsp baking soda
      • 1 tbsp rose water

      For the syrup

      • 1 cup sugar
      • 1 cup water
      • 1 tbsp rose water

      For the chocolate ganache

      • 1/2 cup whipping cream
      • 1 tbsp butter
      • 170 g milk chocolate cut into small pieces



        To make cake

        • Preheat oven to 350F.
        • Beat the butter and sugar till light and creamy.
        • Add in the eggs and beat well.
        • Add the yoghurt and mix. Then add in the baking powder, soda and semolina. Fold it in.
        • Finally add rose water.
        • Grease ramekins, cupcake pan or small individual cake pans generously.
        • Pour the batter into it.
        • Bake for about 20 minutes till well done.
        • Pour the sugar syrup over the cake once you take it out of the oven.

        To make the sugar syrup

        • In a saucepan, add in sugar and water. Over high heat stir well to dissolve the sugar.
        • Once dissolved, reduce heat to low and simmer for 10 minutes.
        • Turn off heat and add rose water.

        To make chocolate ganache

        • In a saucepan, heat the whipping cream and butter till it comes to a boil.
        • Pour this hot cream into the chocolate and keep it closed.
        • After 10 minutes, stir it well till chocolate is melted and well incorporated into the cream.
        • Refrigerate for 1/2 an hour.

        To assemble

        • Remove the cake from the pan. Let it cool.
        • Using a sharp knife, cut out a 1-inch circle out of the center of the bottom of each cake. The hole should be at least 1-inch deep. Scoop out the chunk of cake and discard. But keep the top piece of the cake to cover. Repeat this process with all the cakes.
        • Spoon 2 tbsp or more of the ganache into the holes. Cover it withthe top piece of the cake.
        • Before serving, warm the cake and add a scoop of icecream on top. Pour ganache over the icecream and dig in.


        * Slightly warm the basbousa before serving.
        * Pour the syrup over the cake right after you take it out of the oven.
        * You can replace rose water with vanilla essence.
        * Just before serving, after you warm the cake, open the top piece of cake and pour more ganache and close it again. You are doing this because some of the ganache you poured earlier would have sunk into the cake, not letting the chocolate flow. Then place the scoop of icecream. This way you will have guaranteed lava flowing from the cake when you cut it.