Cyprus Doukissa is a Greek and Greek Cypriot no bake chocolate and biscuit dessert or fridge cake. It is also known as kormos, mosaiko and duchesses cake.
If you love chocolate than this dessert is the one for you, it is rich and decadent, silky and crunchy with every bite and topped with a silky smooth layer of ganache.
WHAT BISCUITS TO USE FOR DOUKISSA
In my video below I use a Greek Cypriot butter biscuit but if you can’t get them don’t worry I have recipe tested this recipe with rich tea biscuits as well and you can’t tell the difference. If you want to use butter biscuits make sure they are no thicker than about 2-3mm. Check my video below to see how thick.
CHOCOLATE FRIDGE CAKE WITH CONDENSED MILK
I have recipe tested this dessert so many times. When I used double cream it made my biscuits soggy. Evaporated milk made my biscuits fluffy. But condensed milk left my biscuit with a nice crunch.
CACAO POWDER INSTEAD OF COCOA POWDER
The addition of condensed milk means my dessert is going to be sweet. So I add cacao powder which is bitter to balance the sweetness. Cocoa powder powder is sweeter than cacao so will make you doukissa even sweeter.
CONDENSED MILK GANACHE
This doukissa cake is a solid condensed cake because it has to be stored in the fridge. To compliment the firm fridge cake texture I add a silky smooth ganache on top for some creaminess.
CAN CONDENSED MILK BE USED IN GANACHE?
Many people think that you can only use fresh cream in a ganache but you can use any kind of milk, you just need to adjust your ratio of milk/cream and chocolate. I use 70% dark chocolate with the condensed milk so it is not too sweet. The bitterness of the dark chocolate balances the sweetness of the condensed milk perfectly so you are left with a chocolatey topping with a lovely shine and a think gooey soft texture.
HOW TO USE CONDENSED MILK GANACHE
Make sure your chocolate ganache is cool, then pour it all over your doukissa dessert.
This ganache is a little thick and because the dessert is cold it will set the ganache quickly. So get a spoon and help the ganache along to cover your doukissa evenly.
DOUKISSA RECIPE συνταγη για δουκισσα INGREDIENTS LIST
- Butter Biscuit or Rich Tea Biscuits
- Cacao Powder
- Icing Sugar
- Condensed Milk
- 70% Dark Chocolate
DOUKISSA FLAVOUR COMBINATIONS
You can add other flavours to your doukissa such as:
- Lemon/orange zest
- Glyko/spoon sweet
Basically you can flavour your doukissa fridge cake with what ever flavours you like. I haven’t recipe tested other flavours yet so I can’t give you any quantities but do experiment because that is how we all learn.
HOW TO SHAPE
I have shaped my doukissa so it is a rectangle shape by putting it in a bread pan lined with clingfilm. Check the video below to see how I did it. You can also make it a cylinder by adding your chocolate biscuit mixture to some greaseproof paper, tying up each end like a cracker and rolling it up and down to get a smooth cylinder. If you would like a circular shaped dessert line a circular cake tin with clingfilm and push your mixture down to take on the shape of the tin. You can use any shape container as long as you line it first.
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- 100 g Petit Beurre/Butter Biscuits (or rich tea biscuits)
- 75 g Butter (room temperature)
- 4 tbsp Cacao Powder
- 50 g Icing Sugar
- 175 ml Condensed Milk
- 1 tsp Vanilla
- 150 g Condensed Milk
- 60 g 70% Dark Chocolate
- 2 Bowls
- Blender or Stand Mixer
- 1 Spatula
- Long Baking Pan (or pan of choice)
- 1 Small Sauce Pan
- 1 Cooling Rack
- 1 Plate
- Break 100g of biscuits into small pieces and put to one side
- In another bowl add 75g room temperature butter and 4 tbsp cacao powder and beat until silky smooth
- Add 50g icing sugar and beat until it has all been incorporated
- Add 175ml condense milk and 1 tsp vanilla and mix until silky smooth like melted chocolate ream. Watch the video below to see what it should look like
- Add in your crushed biscuits and stir them in so they are all covered with chocolate
- Line your baking pan with clingfilm then add your chocolate biscuit mixture to it and push it into your pan to get rid of any air pockets and take the shape of your pan. Cover the top of your doukissa with more cling film then put your doukissa into the fridge for at least 5 hours but if you can leave it in there over night
- In a small pot or briki add 150g of condensed milk and 60g of 70% dark chocolate and heat on a low heat until your chocolate melts. Take your pot off of the heat and give your ganache a good stir so everything is mixed in well
- Take your doukissa out of the fridge, unwrap the clingfilm and place it on to a wire rack that is sitting on top of a plate to catch any drips
- Make sure your ganache is cool then pour it all over your dessert. This ganache is a little thick and because the dessert is cold it will set the ganache quickly so get a spoon and help the ganache along a bit
- I like to eat my doukissa straight away when the ganache is still soft but if you want a firmer ganache then put it back in the fridge for 1-2 hours. When you are ready to eat it slice a piece and enjoy