If there was such a thing as Cypriot “comfort food dessert”, then this recipe would be top of my list. I can find it in pretty much any Cypriot bakery, and I can also guarantee that if you go to any large family gathering, there will be a serving of this there. It is such an easy cake to prepare, which means that it is fairly easy to modify. Since it is Christmas, I gave it a Christmas kick and added a bit of peppermint. But you can also change it up and not add the peppermint extract and instead add some grated orange zest if you prefer the combination of orange and chocolate instead of mint. Either way which, this is a nice recipe to have to hand if you have to quickly prepare a dessert for a meal that has to be more special than usual, but without the difficulty!

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makes: 3 mini cakes, or 1 large cake, about 12 slices
difficulty: 2/5

ingredients

80 grams drinking chocolate
3 teaspoons cocoa powder
1/4 cup sugar
37 ml milk
1/8 teaspoon peppermint extract
1 & 1/2 teaspoons brandy
175 grams unsalted butter
pinch of vanilla powder
175 grams tea biscuits
1 large egg
1 & 1/2 large egg whites
25 grams coarsely chopped, roasted almonds
13 grams Favorina Milk Chocolate Balls
crushed candy cane for decoration

recipe

Line 3 small cake loaf tins with parchment paper, or one large cake loaf tin. In a large bowl, crumble the tea biscuits into small pieces with your hands and mix together with the toasted almonds. In a small bowl, mix together the egg whites, egg, brandy, peppermint extract and milk. Over a double boiler, melt the butter. Add the cocoa powder, sugar, milk chocolate balls, vanilla powder and drinking chocolate and stir together. Add in the egg mixture and continue to whisk for two minutes until the egg mixture has cooked. Pour the chocolate mixture over the cookie mixture, ensuring that all the cookies are coated with chocolate before pouring the batter into the cake loaf tin(s). Press down the batter with the back of a spoon and leave in the fridge to set, about 5 hours. When serving decorate with crushed candy cane and pomegranate seeds.