Description
Greek Halva is a traditional semolina cake with a moist, pudding-like texture, enhanced by aromatic spices and a luscious whipped chocolate ganache topping. This vegan dessert is rich and decadent, perfect for those who enjoy Mediterranean flavors with a chocolate twist.
Ingredients
Scale
Halva
- 1 cup (200 grams) coarsely ground semolina
- 1/2 cup (100 grams) finely ground semolina
- 1/3 cup (75 grams) mild olive oil
- 2 cups (400 grams) sugar
- 3 cups (750 grams) water
- 2 cinnamon sticks
- 5 cloves
- 1 teaspoon vanilla
- pinch of salt
Chocolate Ganache
- 12.4 oz (350 grams) dark chocolate 55% - 65% cocoa, finely chopped
- 13.5 fl. oz (1 can / 400 ml) coconut milk 20% fat
- 2 tablespoons brown sugar
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cinnamon
- pinch of salt
- cocoa powder for dusting
Instructions
- Make the syrup: Transfer the sugar, water, salt, cinnamon sticks, and cloves to a pot. Bring to a boil, let it bubble for 1 minute, then turn off the heat.
- Toast the semolina: Meanwhile, transfer the olive oil and both types of semolina to a large, deep pot. Cook over medium heat, stirring constantly until the semolina deepens in color and emits a nutty aroma. Remove from heat.
- Add syrup to semolina: Remove the cinnamon sticks and cloves from the syrup and stir in the vanilla. Carefully add the hot syrup to the semolina mixture, as it will bubble vigorously. Return the pot to heat and cook, stirring constantly until the mixture thickens and starts to pull away from the sides of the pot.
- Set the halva: Lightly oil an 8-inch round pan. Spoon the hot halva mixture into the pan and press it down with the back of a spoon or spatula until the surface is level. Let it cool for 30 minutes, then invert onto a serving plate and refrigerate until completely cooled and set.
- Prepare the chocolate ganache: Combine the chopped dark chocolate, coconut milk, brown sugar, black pepper, ground cinnamon, and pinch of salt in a small pot. Heat gently over medium heat until the chocolate is almost melted. Remove from heat and stir until fully melted. Transfer to a clean bowl and refrigerate for 30 minutes to 1 hour until thickened.
- Whip the ganache: Using an electric mixer or whisk, whip the ganache until soft peaks form. Be careful not to over-whip as it will firm up more when refrigerated again.
- Finish and serve: Pipe or spread the whipped ganache evenly over the cooled halva. Optionally, dust with cocoa powder before serving. Keep refrigerated and enjoy within 4 to 5 days.
Notes
- This semolina halva is vegan and has a unique texture between a moist cake and pudding.
- The combination of coconut milk and chocolate ganache adds indulgent richness to the dessert.
- You can substitute mild olive oil with another neutral oil if preferred.
- Ensure constant stirring when cooking semolina to avoid lumps and burning.
- Store leftovers covered in the refrigerator to maintain freshness.
- If ganache becomes too firm after refrigeration, let it sit at room temperature briefly before whipping.
Nutrition
- Serving Size: 1 serving
- Calories: 378 kcal
- Sugar: 36 g
- Sodium: 50 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
