Basbousa Chocolate Cups

Basbousa Chocolate Cups

Prep. 15 mins
Cooking 35 mins
Serving 4
Middle Eastern

INGREDIENTS Measurements


1 tablespoon butter or tahini paste, for greasing pan
3/4 cup milk
1/4 cup plain yogurt
1 1/3 cups sugar
2 1/2 cups semolina flour
1/2 teaspoon baking powder
1/2 teaspoon vanilla
1/3 cup shredded coconut
1/2 cup clarified butter (ghee), melted
2 cups milk chocolate bars
Sugar Syrup
3/4 cup whipping cream
Ganache for garnish



  • - Preheat oven to 180˚C (350˚F). Grease a rectangular cake pan (20 x 30cm /with butter. Line two 12-cup muffin pans with paper liners.
  • - Whisk milk, yogurt and sugar in a large bowl to completely dissolve sugar.
  • - Combine semolina, baking powder, vanilla and coconut in another bowl.
  • - Add to the milk mixture, stirring with a wooden spoon until well combined.
  • - Stir in clarified butter until smooth.
  • - Pour batter into prepared cake pan and smooth surface.
  • - Bake for 35 minutes, or until golden.
  • - Remove cake pan from oven, turn off the heat but keep warm.
  • - Pour warm syrup over cake and return to oven. Close oven door halfway, and let cake cool in the oven.

  For the chocolate cups

  • - Place chocolate pieces in a bowl over double boiler until melted.
  • - Fill a muffin liner with about 1 tablespoon melted chocolate.
  • - Repeat with remaining liners, returning all to muffin pan.
  • - Refrigerate pan and liners until firm.
  • - Gently peel off liners and arrange cups on a serving plate. Scoop basbousa into chocolate cups and garnish with chocolate ganache.

  For chocolate ganache

  • - Place chocolate chips in a bowl.
  • - Heat cream in a pan over medium heat, bring to a boil.
  • - Pour over chocolate and stir with a spoon until smooth.
  • - Allow to cool completely.

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