The venue was Fisherman’s Wharf, a lovely restaurant by the river Sal. The Food was good, the ambience great and the company outstanding. We were meeting some old friends who were holidaying in Goa and we had such a fabulous time.
Options for vegetarians are a bit limited in Goan restaurants but thankfully for my friends, this place had an almost fair share. All-in-all a great evening.
Earlier in the afternoon when my kids took a nap I made a Moroccan chocolate cake. It was all that it claimed to be…and oh-so-soft.
Moroccan cuisine is very new to me and I must thank DK of Chefinyou who started A Worldly Epicurean Delight (A.W.E.D) event and this months host Cooks hideout for giving me a chance to read up so much about this wonderful place. There were so many things I wanted to try out (Brochetter-a lamb kebab, pastilla,baklava-a very popular dessert, the moroccan tea
…..) and a few I didn’t want to try(brain fry, liver sauce, calves heel, snail…) but I had the ingredients for this cake so that’s what I baked…
First make the Chocolate Sauce
In a saucepan, mix together:
3/4 cup of cocoa powder (in Morocco this is “Caobel” powder)
2/3 cup granulated sugar
2/3 cup cooking oil
1 1/3 cups water
Bring these ingredients to a boil. Cool 2/3 cup of the mixture in the refrigerator.
Now the Cake
Sift 2 2/3 cups of flour along with 3 tsp of baking powder.
In a mixing bowl, beat four eggs, together with ¾ cup granulated sugar, and 2/3 cup of cooking oil. Add ½ cup of yogurt. Add the flour to this mixture.
When the remaining chocolate sauce has cooled to room temperature, add it into the batter, and mix well.
Bake in a greased and floured bundt (circular tube) pan, in a medium oven (350 °F, or gas mark 5) until a knife, or toothpick comes out clean. When done, immediately remove from pan, while still very hot, and pour the refrigerated chocolate sauce all over the top of the cake, while the cake is still very hot. Immediately take a table knife and poke the cake in various places so that the sauce goes through. There you have it. Chocolate drenched cake….
Art , Food and Travel Chronicles 
Trish
/ September 13, 2009This cake looks oooooooh so good!
Shri
/ September 12, 2009That is such a lovely cake,S!It must be super moist given that it is made with Yogurt
Angie's Recipes
/ September 12, 2009I don’t know about the moroccan cake, but the combination of chocolate and yogurt sounds very good to me.
Angie’s Recipes
Pavani
/ September 12, 2009Cake looks absolutely delicious. Thanking for sending it over to A.W.E.D-Morocco.
doggybloggy
/ September 11, 2009wow the cake looks so moist I bet it was delicious!
Ann
/ September 11, 2009WOW. And I was just coming off of my new found fascination with yoghurt cakes. Another one for the bookmarks, then!
I love all things Moroccan, though I have yet to attempt a tagine. *gnash* at missing out on the AWED event.
rekha
/ September 11, 2009chocolate yogurt cake looks so soft and yum
Priya
/ September 11, 2009Wow such a scrumptious cake!