Easy Ramadan Iftar recipes AhmedAl Zamel 25/30

Ingredients

• 1 cake (9‑inch) Pre‑made Chocolate Cake (store‑bought, any brand)
• 100 ml Chocolate Milk (use sparingly to avoid soggy cake)
• 200 g Cream Cheese (softened to room temperature)
• 200 g Sweetened Condensed Milk (approximately half a standard 14‑oz can)
• 300 ml Double Cream (divided: 150 ml for filling, 150 ml for ganache)
• 150 g Dark Chocolate (70% cocoa or higher, chopped)
• 100 g Cocoa Rice Cereal (any chocolate‑flavored puffed rice cereal)
• 2 tbsp Cocoa Powder (unsweetened, for dusting)

Instructions

1. Prepare Cake Base

   Place the pre‑made chocolate cake in a shallow serving container and drizzle the chocolate milk evenly over the top, allowing it to soak without becoming soggy.

   Time: PT5M

2. Make Cream Cheese Filling

   In a mixing bowl, whisk together the softened cream cheese, sweetened condensed milk, and 150 ml of double cream until the mixture forms stiff peaks.

   Time: PT7M

3. Spread Filling

   Evenly spread the cream cheese filling over the soaked chocolate cake using a spatula.

   Time: PT3M

4. Prepare Chocolate Ganache

   Set a saucepan of simmering water on the stove. Place the chopped dark chocolate and 150 ml double cream in a heatproof bowl, set over the saucepan, and whisk until fully melted and glossy.

   Time: PT10M

5. Add Ganache to Cake

   Pour the warm ganache over the filled cake, spreading gently. Reserve about 2 tbsp of ganache for the cocoa rice mixture later.

   Time: PT3M

6. Chill the Cake

   Place the assembled cake in the refrigerator to set and cool.

   Time: PT30M

   Temperature: 4°C

7. Combine Cocoa Rice with Reserved Ganache

   In a small bowl, stir the cocoa rice cereal into the reserved ganache until fully coated.

   Time: PT2M

8. Finish and Serve

   Scatter the chocolate‑cocoa rice mixture over the chilled cake, then dust the top with cocoa powder. Slice and serve.

   Time: PT2M

Nutrition Facts

Calories

680

Protein

8 g

Carbohydrates

80 g

Fat

40 g

Fiber

3 g

Ingredient Substitutions

• Instead of Pre‑made Chocolate Cake: Homemade chocolate sponge
• Instead of Chocolate Milk: Milk mixed with cocoa powder
• Instead of Cream Cheese: Mascarpone, Neufchâtel cheese
• Instead of Sweetened Condensed Milk: Evaporated milk with sugar
• Instead of Double Cream: Heavy whipping cream
• Instead of Dark Chocolate: Semi‑sweet chocolate
• Instead of Cocoa Rice Cereal: Cocoa‑flavored granola
• Instead of Cocoa Powder: Cacao nibs (ground)

Equipment Needed

• Mixing Bowl
• Whisk
• Heatproof Bowl
• Saucepan (for double boiler)
• Spatula
• Measuring Cup
• Refrigerator

Critical Steps — Do Not Skip

• Do not over‑soak the cake with chocolate milk; it should be moist but not soggy.
• Whisk the cream cheese filling to stiff peaks for a light texture.
• Maintain gentle heat when melting chocolate and cream to avoid a grainy ganache.

Chef Tips from the Video

• For extra shine, brush the final ganache layer with a thin glaze of melted chocolate.
• A pinch of sea salt on the top enhances the chocolate flavor.

Troubleshooting

Storage

Refrigerator: Cover and store up to 3 days.

Freezer: Not recommended; texture may change.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Assemble the cake up to step 5 and refrigerate; add the cocoa rice topping just before serving.
• Ganache can be made a day ahead and kept refrigerated; gently re‑warm before using.

Frequently Asked Questions