Desserts
ChefNajwa Awad
Chocolate Sfoof
An inventive and delicious sfoof (semolina cake) flavored with cocoa — a kid-favorite twist. Try it for a change; you won't regret it.
Chocolate sfoof — why not try the classic sfoof with cocoa? Here is the method.
Ingredients
Start here, then move straight into the method.
- 2 cups all-purpose flour
- 1 cup fine semolina (”farikha” flour) or very fine semolina
- 1 cup coarse semolina
- 1 cup vegetable oil
- 2 cups sugar
- 1 tbsp saffron substitute (turmeric) or yellow food coloring
- 2 tbsp cocoa powder
- 2 tsp baking powder
- 2 1/2 cups liquid milk
- Sesame tahini for greasing the pan
- Syrup (qatr) or butter for glazing the top
- For more sweets from Najwa see: How to make traditional Maghli sweet
Method
Follow the cooking sequence without leaving the page.
- Mix the dry ingredients except for the cocoa. Then add the milk and stir well until the sugar dissolves.
- Add the oil and mix thoroughly again.
- Divide the batter into two portions. Leave one portion plain (yellow). Add the cocoa to the other portion and whisk well by hand. If the cocoa mix becomes too thick, add a little milk to loosen it.
- Let both batters rest for 30 minutes so the semolina absorbs the liquids and the grains swell.Timers: 30 min
- Grease the baking pan with tahini. Pour a little of the yellow batter, then pour a little of the cocoa batter on top. Alternate layers until all batter is used, do not stir.
- Bake in a preheated oven on the middle rack at 180°C for about 45 minutes (adjust time to your oven).Timers: 45 min
- When the chocolate sfoof is baked, remove from the oven and glaze the top with syrup (qatr) or butter to keep it moist and give it shine.
- Allow the sfoof to cool completely before serving.
Recipe tags
DessertsInternationalVegetarianVeganDairy freeGluten freeNut freeEgg free
Notes and serving ideas
- How to make traditional Maghli sweet
