Thia Tania’s Next Level Doukissa Cypriot Chocolate Fridge Cake
Doukissa is a luxurious and delicious fridge cake that everyone will love. It takes less than 30 minutes to make and it sits in the fridge until you are ready for a sweet treat or an alternative to a dessert after a large meal.
If you are wondering why I have called this recipe Thia Tania’s Next Level Doukissa Cypriot Chocolate Fridge Cake, scroll down and read the ingredients….I bet you are nodding in agreement with the title.
If you need to cater to anyone with nut allergies or special dietary requirements, you can make my traditional Chocolate Biscuit Cake Doukissa instead, This recipe can easily cater to gluten-free and vegan dietary requirements.it is a recipe that will also yield you many compliments. Just swap out the biscuits for gluten-free biscuits and the condensed milk for the vegan condensed milk and use plant-based butter.
My amazing aunt (Thia Tania) made her doukissa as a birthday cake in Cyprus. I was told this was another addition to the dessert buffet, but my cousin’s packed the doukissa on a three-tiered stand topped with birthday bunting. Candles were lit and my family sang happy birthday to me and a cousin whose birthday had just passed. I will cherish this memory for years to come and every time I make a batch, I smile and remember that evening. This recipe makes quite the centerpiece and tastes amazing.
- 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
- Read the note on tine 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.
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.
This is a recipe you will make once and then have it on repeat.
