When it comes to desserts that wrap up a meal with a flourish, few can rival the richness and elegance of the Moroccan Chocolate Almond Phyllo Cake, often referred to as Snake Cake. This delightful treat is a stunning centerpiece that combines the crunch of flaky phyllo dough with a luscious chocolate almond filling. It’s perfect for special occasions or even just to indulge yourself on a quiet evening. This cake embodies the magic of Moroccan flavors, making it a must-try for dessert lovers everywhere.
Why It Deserves a Spot
The Moroccan Chocolate Almond Phyllo Cake (Snake Cake) is more than just a dessert; it’s an experience. The layers of delicate phyllo dough envelop a rich, nutty chocolate filling that boasts a hint of cinnamon and the floral notes of rose water. This cake is not only visually stunning but also offers a symphony of textures and flavors that dance on your palate. Its unique shape and presentation make it a conversation starter, and it’s sure to impress your guests, leaving them asking for seconds.
What Goes In
To create this exquisite cake, you’ll need the following ingredients:
- 1 1/2 cups raw almonds
- 1/4 cup powdered sugar
- 1/4 teaspoon cinnamon
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon rose water (optional)
- 6 tablespoons salted butter, at room temperature
- 6 ounces semi-sweet or dark chocolate, chopped
- 12 sheets thawed phyllo dough
- 1 stick (8 tablespoons) melted butter
- Honey, for drizzling
- Chopped pistachios, for garnish
- Powdered sugar, for dusting
- Dried roses, for garnish
Must-Have Equipment
Before diving into the recipe, ensure you have the following:
- Food Processor: For grinding the almonds and mixing the filling.
- Mixing Bowls: For combining ingredients.
- 9-inch Springform Pan: To shape and bake the cake.
- Pastry Brush: For applying melted butter to the phyllo sheets.
- Oven: Preheated to the right temperature for even baking.
Moroccan Chocolate Almond Phyllo Cake (Snake Cake). — Do This Next
Creating the Moroccan Chocolate Almond Phyllo Cake (Snake Cake) is a rewarding process that’s simpler than it may seem. Follow these steps for a successful bake:
Step 1: Prepare the Filling
Start by preheating your oven to 350°F (175°C). In a food processor, combine the raw almonds, powdered sugar, and cinnamon. Pulse until the mixture resembles a fine meal. Add the egg yolk, vanilla extract, and rose water (if using) to the almond mixture. Blend until well combined. Finally, melt the butter and chocolate together in a microwave or over a double boiler, and mix it into the almond mixture until smooth.
Step 2: Layer the Phyllo Dough
On a clean work surface, lay out your first sheet of phyllo dough. Brush it generously with melted butter using your pastry brush. Place another sheet on top and repeat the buttering process. Continue layering until you have six sheets stacked, all buttered.
Step 3: Add the Filling
Spread half of the chocolate almond filling evenly over the layered phyllo dough. Carefully roll the dough into a log shape, starting from one end. Once rolled, shape the log into a spiral to create the signature “snake” look. Place it in the center of your springform pan.
Step 4: Create the Second Layer
Repeat the layering and buttering process with the remaining six sheets of phyllo dough. After buttering the final layer, spread the remaining chocolate almond filling on top. Roll it up again and place it over the first spiral in the pan.
Step 5: Bake the Cake
Brush the top of the cake with any remaining melted butter. Bake in your preheated oven for 30-35 minutes or until golden brown and crispy. Once done, let it cool in the pan for about 10 minutes before carefully removing it.
Step 6: Serve and Garnish
Drizzle honey over the top of the cake and dust with powdered sugar. Finish with a sprinkle of chopped pistachios and a few dried roses for a picturesque presentation.
Easy Ingredient Swaps
If you find yourself missing an ingredient or wish to customize your Moroccan Chocolate Almond Phyllo Cake (Snake Cake), consider these swaps:
- Almonds: Substitute with walnuts or hazelnuts for a different nut flavor.
- Powdered Sugar: Use coconut sugar or a sugar substitute for a healthier option.
- Butter: Replace with coconut oil for a dairy-free version.
- Dark Chocolate: Use vegan chocolate if you’re looking for a plant-based option.
Behind-the-Scenes Notes
When preparing your Moroccan Chocolate Almond Phyllo Cake (Snake Cake), here are a few tips to ensure success:
- Ensure your phyllo dough is fully thawed before use; it makes handling much easier.
- Keep the phyllo sheets covered with a damp cloth while you work to prevent them from drying out.
- Feel free to adjust the sweetness of the filling by adding more or less powdered sugar according to your taste.
- Experiment with different types of chocolate to find your perfect flavor balance.
Prep Ahead & Store
You can prepare the filling a day in advance and store it in the refrigerator in an airtight container. The phyllo dough can also be laid out and prepared with butter but should be assembled and baked on the day of serving for the best texture. Once baked, store leftovers in an airtight container at room temperature for up to three days. Reheat in the oven for a few minutes to restore crispiness before serving.
Your Questions, Answered
Can I make this cake ahead of time?
Yes! You can prepare the filling a day in advance and store it in the fridge. However, it’s best to assemble and bake the cake on the day you intend to serve it for the freshest taste and texture.
What can I serve with this cake?
This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. You can also serve it alongside a cup of mint tea for a traditional Moroccan touch.
Is the rose water necessary in this recipe?
While rose water adds a lovely floral note that complements the other flavors, it is optional. If you prefer not to use it, the cake will still be delicious without it.
Can I freeze the Moroccan Chocolate Almond Phyllo Cake (Snake Cake)?
Yes, you can freeze the baked cake. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. Thaw at room temperature and reheat in the oven before serving for the best texture.
Cook This Next
If you love baking and are looking for more recipes to try, consider these delightful options:
In Closing
The Moroccan Chocolate Almond Phyllo Cake (Snake Cake) is a dazzling dessert that brings a taste of Morocco to your table. With its flaky layers and rich filling, it’s sure to become a favorite among friends and family alike. So, roll up your sleeves and dive into this delicious recipe that promises to turn any gathering into a festive celebration. Enjoy every bite of this delightful creation, and don’t forget to share your experience with others!
Moroccan Chocolate Almond Phyllo Cake (Snake Cake)
Ingredients
For the Filling:
- 1.5 cups raw almonds
- 0.25 cup powdered sugar
- 0.25 teaspoon cinnamon
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon rose water optional
- 6 tablespoons salted butter at room temperature
- 6 ounces semi-sweet or dark chocolate chopped
- 12 sheets thawed phyllo dough
- 1 stick melted butter (8 tablespoons)
- Honey for drizzling
- Chopped pistachios for garnish
- Powdered sugar for dusting
- Dried roses for garnish
Instructions
Instructions:
- Step 1: Prepare the Filling - Preheat your oven to 350°F (175°C). In a food processor, combine the raw almonds, powdered sugar, and cinnamon. Pulse until the mixture resembles a fine meal. Add the egg yolk, vanilla extract, and rose water (if using) to the almond mixture. Blend until well combined. Melt the butter and chocolate together and mix it into the almond mixture until smooth.
- Step 2: Layer the Phyllo Dough - On a clean work surface, lay out your first sheet of phyllo dough. Brush it generously with melted butter using your pastry brush. Place another sheet on top and repeat the buttering process. Continue layering until you have six sheets stacked, all buttered.
- Step 3: Add the Filling - Spread half of the chocolate almond filling evenly over the layered phyllo dough. Carefully roll the dough into a log shape, starting from one end. Once rolled, shape the log into a spiral to create the signature 'snake' look. Place it in the center of your springform pan.
- Step 4: Create the Second Layer - Repeat the layering and buttering process with the remaining six sheets of phyllo dough. After buttering the final layer, spread the remaining chocolate almond filling on top. Roll it up again and place it over the first spiral in the pan.
- Step 5: Bake the Cake - Brush the top of the cake with any remaining melted butter. Bake in your preheated oven for 30-35 minutes or until golden brown and crispy. Let it cool in the pan for about 10 minutes before carefully removing it.
- Step 6: Serve and Garnish - Drizzle honey over the top of the cake and dust with powdered sugar. Finish with a sprinkle of chopped pistachios and a few dried roses for a picturesque presentation.
Equipment
- Food Processor
- Mixing bowls
- 9-inch springform pan
- Pastry Brush
- Oven
Notes
- Ensure your phyllo dough is fully thawed before use for easier handling.
- Keep phyllo sheets covered with a damp cloth while working to prevent drying out.
- Adjust the sweetness of the filling by adding more or less powdered sugar as preferred.
- Experiment with different types of chocolate for varied flavor balances.
