Spiced Moroccan Brunch Sweet Symphony
Discover this indulgent and exotic Moroccan-inspired dessert symphony that combines the warmth of spices with rich chocolate and tender pastries. Perfect for brunch or dessert, it's an Intermediate level dish that serves 2 and will delight your senses.
Allergens
Eggs, Dairy, Nuts (Almonds)
Ingredients
- 3.5 oz (100 g) dark chocolate, chopped 1/4 cup (60 ml) heavy cream 1/2 tsp ground cinnamon 1/4 tsp ground cardamom 1/8 tsp ground nutmeg 1/8 tsp ground cloves 1/8 tsp ground ginger 2 large eggs, separated 1/4 cup (50 g) granulated sugar 1 tsp vanilla extract 3 tbsp (45 g) unsalted butter, softened 4 phyllo dough sheets, thawed 4 Marcona almonds, roughly chopped
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a saucepan, combine heavy cream and spices. Heat over low heat until steam rises but do not boil. Remove from heat and let it steep for 10 minutes. Strain the mixture into a bowl.
- Melt the chocolate in a double boiler or in a microwave safe bowl in the microwave, stirring every 20 seconds until smooth. Let cool slightly.
- In a large bowl, whisk together egg yolks, sugar, and vanilla extract. Stir in the steeped cream mixture, melted chocolate, and softened butter. Mix until well combined.
- In another bowl, beat egg whites until stiff peaks form. Gently fold them into the chocolate mixture.
- Place a phyllo sheet on the prepared baking sheet. Brush with some of the chocolate mixture and sprinkle with chopped almonds. Repeat for 3 more sheets, ending with a layer of phyllo.
- Bake for 18 20 minutes or until golden brown. Let cool completely on a wire rack. Cut into squares to serve.
Chef’s Insight
The key to this dish is the perfect balance of rich chocolate and warm spices, reminiscent of Moroccan markets.
Notes
Be sure to handle the phyllo dough carefully, as it can dry out quickly.