Moroccan Chocolate Almond Phyllo Cake (Snack Cake).
This cake is perfect for any time of the day!
Servings: 6 servings
1. Preheat the oven to 350 degrees F. Grease a large baking sheet with butter.2. In a food processor, combine the almonds, powdered sugar, cinnamon, egg yolk, vanilla, rose water, if using, and 6 tablespoons butter. Pulse until a paste begins to form. Add the chocolate and pulse until the chocolate is finely chopped.3. On a clean work surface, gently lay 3 sheets phyllo down vertically, side by side, overlapping the edges by a 1/4 an inch. Brush with butter. Next top with three more sheets of phyllo dough (just like the first set, right on top, and vertical), again, brush the top with butter. Repeat with the remaining sheets of phyllo until you have 4 layers (and 3 rows). 4. Spoon the almond paste along the long edge of the phyllo dough. Now gently roll the phyllo dough up and over the paste to create a log. Brush the log with butter and then gently spiral the log into a coil. Don't worry if you have some places where the dough tears, it will be fine. Place the spiral onto the prepared baking sheet. Brush the top with the remaining butter. Transfer to the oven and bake for 15-20 minutes or until the phyllo is lightly golden.5. Serve dusted with powder sugar or honey.
Calories: 655kcal | Carbohydrates: 46g | Protein: 13g | Fat: 59g | Saturated Fat: 25g | Cholesterol: 103mg | Sodium: 425mg | Potassium: 482mg | Fiber: 8g | Sugar: 13g | Vitamin A: 875IU | Calcium: 131mg | Iron: 6mg