The recipe for Ruya Dubai’s famed dark chocolate kibbeh

Ruya Dubai’s dark chocolate kibbeh, or cikolata ve turk, combines dark chocolate torte, a salted caramel sauce and coffee ice cream

Ruya Dubai’s dark chocolate kibbeh, or cikolata ve turk. Courtesy Ruya Dubai

Ingredients and method for the dark chocolate torte

135g dark chocolate (55 to 70 per cent)

60g unsalted butter

160g large eggs

80g brown sugar

25g almond powder

250g dark chocolate

50ml corn oil

Gently melt the butter and chocolate together over low heat in a bain-marie.

Remove from heat once melted. Mixture should be body temperature. If hotter, allow to cool.

Whisk the sugar and eggs together into a sabayon, or light mousse, with soft peaks. Fold in the melted butter and chocolate.

Fold the almond powder into the mixture, mixing well.

Pour the mixture into a 36cm x 31cm rectangle frame that has been lined with aluminium foil and baking paper.

Bake for 30 minute at 160 degrees.

Once your other elements are ready, take three tablespoons of chocolate torte and shape into an oval “kibbeh” by hand. Repeat with the rest of your torte and then place in the fridge for 30 minutes.

To make your chocolate coating, melt 250g of dark chocolate in a bain-marie with 50ml of corn oil.

Ingredients and method for salted caramel sauce

200g caster sugar

180g whipping cream

36g glucose

40g unsalted butter

18g salt

1 vanilla pod

Make a “dry” caramel by melting the sugar in a pan over a medium heat. Meanwhile, bring the cream to the boil with the glucose, salt and vanilla. Set to one side.

Once the caramel is an amber colour, slowly add the hot cream and mix to combine.

Add the butter and mix until combined. Once the butter is fully melted, remove from heat and leave to cool. Store in an airtight container until needed.

Ingredients and method for coffee ice cream

400g cream

200g egg yolk

60g caster sugar

15g Turkish coffee

Place the cream and Turkish coffee together in a saucepan and bring to the boil.

Meanwhile, whisk the egg yolk and sugar in a bowl. Add to the cream, cooking gently over a very low heat.

Remove from the heat and pour into a bowl. With a hand blender, mix until smooth, then strain and store in a clean container. Store in freezer until set.

Serving instructions

To serve, place two tablespoons of caramel sauce into the centre of a plate.

Add a scoop of coffee ice cream and top with your chocolate kibbeh.

Garnish as desired.

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