No-bake chocolate biscuit cake – Doukissa
No-bake chocolate biscuit cake – Doukissa
No-bake chocolate biscuit cake is otherwise called “doukissa” in Cyprus. My aunties would often make this when we were visiting or even at birthday parties. It is very easy and quick to put together once you get the analogies right. The only thing is the ample freezing time that is required so the chocolate can harden. It’s so delicious and easy to do that I’m sure this will become a permanent cake in your cooking repertoire.
BRANDY USED
The Cyprus brandy I added for the no-bake chocolate biscuit cake is one ingredient I got used to adding since I was living in Cyprus. The brandy is typically added as the original recipe uses eggs in the mix as well, so it acts like an essence to mask any odor from the egg. If you are making this cake and kids will also be eating it then omit it. You don’t need to replace it with anything as my recipe for “doukissa” doesn’t use any eggs.
BALANCED FLAVOURS
This recipe took me several trials to perfect to my liking due to the combination of flavourings. But also due to the variety of sweetness depending on the type of cocoa/chocolate I used etc. (see recipe notes). I’m not a massive fan of very sweet desserts and I do like dark chocolate. So, if you make this once and you think you would prefer it sweeter then simply add more icing sugar and perhaps a bit less cocoa powder.
No-bake chocolate biscuit cake
Prep Time 15 mins
Freezing time 6 hrs
Servings: 12
Ingredients
• 250 g Marie biscuits or pti beurre Greek biscuits
• 4 tbs cocoa powder, just over 1/3 cup, see notes
• pinch salt
• ¾ cup icing sugar, 100g
• 200 ml thickened cream (heavy cream), see notes
• 1 tbs brandy, optional
• 75 g unsalted butter
• 150 g baking dark chocolate melts 43% cocoa, see notes
Instructions
1. Crush the biscuits into small pieces (they don't have to all be the same size) into a bowl. Mix in the salt, icing sugar, and cocoa powder. Add the thickened cream in 2 parts slowly, mixing the ingredients until they are well combined, and then pour the brandy. Set the bowl aside.
2. Add the chocolate melts with the butter in a bowl, heat it in the microwave for 1 minute and then take it out to stir. Place it back in the microwave in 10sec intervals if needed, stirring after each time, until all the chocolate is melted. Pour and stir the melted chocolate in the bowl with the biscuits. Stir enough so that all biscuits are well coated.
3. Prep the loaf pan (see notes) by lining it with cling wrap if needed. I use a silicone loaf pan (19x8x7cm) so I do not add any cling wrap as I can just peel off the mold. Pour the chocolate/biscuit mixture into the mold and spread it out, pressing it down to even out.
4. Cover the chocolate/biscuit mixture with a layer of baking paper on the top. Smooth it out more if needed by pressing softly with your fingers. Then wrap the mold with cling wrap and place it in the freezer for at least 6-8 hours.
5. To serve simply take it out of the freezer and remove it from the mold. You may add shredded coconut or crushed almonds on top to decorate. Cut in slices and enjoy straight away. Store any leftovers, well covered, in the fridge for up to 2-3 days.
Recipe Notes
1. Taste the chocolate mixture before you add it to the biscuits as the sweetness will vary depending on the brands used.
2. You only require 200ml of thickened cream, do not be tempted to add more as the cake will turn out too soft. You can use any remaining thickened cream in a separate meal.
3. If you do not have a suitable container/mold, you can lay a large piece of cling wrap, pour the mixture onto it and use the cling wrap to form a log shape.
