Thia Tania's Doukissa Cypriot Chocolate Fridge Cake
Preparation time
Cooking time
Total time
A luxurious and delicious fridge cake that everyone will love. It takes less than 30 minutes to make and it sits the fridge until you are ready for a sweet treat or an alternative to a dessert after a large meal.
Marissa: www.marissa.co
Recipe type: Treats
Cuisine: Cypriot
Servings: 30 small squares
Ingredients
- 300g biscuits (Rich Tea, Maria or Marie) chopped by hand into 3cm x 3cm pieces
- 250g unsalted butter
- 125g dark chocolate
- 125g milk chocolate
- 3 tablespoons cocoa powder, sifted
- 250ml fresh cream, double
- 125ml chopped hazelnuts, toasted
- 2 tablespoons heaped chocolate hazelnut paste (Nutella or an equivalent)
- Optional
- 1 tablespoon Cognac
- 50g crushed pistachio nuts
Method
- Read the note on tin size before processing.
- Generously line a tin with greaseproof paper or cling wrap, to encase the doukissa.
- In a Bain Marie melt the butter, then add and stir the chocolate and the cream until the mixture melts and everything comes together, if using add the cognac.
- Carefully lift the bowl off the heat, avoiding burning yourself with the steam.
- Now mix in the nuts and biscuits.
- The mixture will look too little for the biscuits keep stirring and everything will be covered generously.
- Spoon the mixture into your chosen tin and using the back of a spoon press the mixture evenly, smoothing the top.
- Cover the whole of the doukissa in cling wrap and refrigerate.
Tips
Tins:
The Doukissa can be pressed into any tin of your choice:
Use a 30x20cm tin.
Two smaller square brownie tins.
I have used two small Victoria sponge tins.
Mini loaf tins.
A pudding bowl to decorate the Doukissa as a Christmas pudding.
Portion Sizes:
Keep them small, doukissa is rich a 1-inch x 1-inch size is perfect.
If you want thicker slices choose a smaller square tin.
If you would prefer to have thinner smaller pieces use a larger rectangular tin.
Naked or Dressed:
You can roll the doukissa in crushed pistachios or keep some back and serve them naked if you are serving younger children.
Freezing:
Doukissa can be wrapped in cling wrap, popped into a plastic bag and stored in the freezer for as long as the stars on your freezer allow a couple of months with ease.
You can also add the cut pieces to a plastic container with a click-down lid and serve them to guests when needed. There is no need to thaw the doukissa it is delicious straight from the freezer.
The Doukissa can be pressed into any tin of your choice:
Use a 30x20cm tin.
Two smaller square brownie tins.
I have used two small Victoria sponge tins.
Mini loaf tins.
A pudding bowl to decorate the Doukissa as a Christmas pudding.
Portion Sizes:
Keep them small, doukissa is rich a 1-inch x 1-inch size is perfect.
If you want thicker slices choose a smaller square tin.
If you would prefer to have thinner smaller pieces use a larger rectangular tin.
Naked or Dressed:
You can roll the doukissa in crushed pistachios or keep some back and serve them naked if you are serving younger children.
Freezing:
Doukissa can be wrapped in cling wrap, popped into a plastic bag and stored in the freezer for as long as the stars on your freezer allow a couple of months with ease.
You can also add the cut pieces to a plastic container with a click-down lid and serve them to guests when needed. There is no need to thaw the doukissa it is delicious straight from the freezer.
Recipe by Marissa's Recipes & Ideas at https://www.marissa.co/thia-tanias-next-level-doukissa-cypriot-chocolate-fridge-cake/