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If You Like Baklava, You’ll Love This Fragrant Persian Cake

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Serious Eats / Nader Mehravari Baklava is indispensable to the Persian culinary landscape, just as it is to other baklava-loving cultures from Armenia and Azerbaijan to Lebanon and Syria and over to Turkey and Greece. The most common iterations of traditional baklava feature layers of buttery phyllo dough and nuts drenched in simple syrup or honey. And if you are a fan of traditional baklava—regardless of the cultural origin of the particular iteration—you will likely agree with me that the process of making this crunchy and nutty dessert is a bit involved, and can be intimidating to make for those less acquainted. But this Persian baklava–inspired cake—a confection that’s well known throughout the Persian diaspora—is a great way to enjoy the best qualities of baklava, within a simpler-to-prepare cake. While this rich, dense, syrupy cake is less complicated to prepare than baklava, it still delivers the aromas, flavors, textures, and appearance that should satisfy most baklava ...
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Chocolate pudding

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Chocolate pudding


Ingredients:

3 cups of milk

5 teaspoons of gelatin

3 eggs

2 tablespoons of chocolate powder

Sugar

2 teaspoons of vanilla


How to make:

First, add sugar to the egg yolks and beat them a little. Add the milk to it and put it on the stove.

When it boils, add the chocolate powder and stir.

Then remove from the stove.

Double boil the gelatin. Stir well so that it does not clump. Add a little vanilla to this.

Beat the egg whites until they are stiff like snow.

Stir everything into the milk mixture.

Put this in the fridge and grate the chocolate on top and make a dressing.





* ᴄʀᴇᴅɪᴛ ᴛo ᴛʜᴇ ʀᴇsᴘᴇᴄᴛɪᴠᴇ ᴏᴡɴᴇʀ *

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