Doukissa Recipes

DUKKAH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place the hazelnuts on a baking sheet, and bake for about 5 minutes, or until fragrant. While the nuts are still hot, pour them onto a tea towel. Fold the towel over them to cover, and rub vigorously to remove the skins. Set aside to cool.
• In a dry skillet over medium heat, toast the sesame seeds until light golden brown. Pour into a medium bowl as soon as they are done so they will not continue toasting. In the same skillet, toast the coriander and cumin seeds while shaking the pan or stirring occasionally until they begin to pop. Transfer to a food processor. Process until finely ground, then pour into the bowl with the sesame seeds. Place the cooled hazelnuts into the food processor, and process until finely ground. Stir into the bowl with the spices. Season with salt and pepper, and mix well.

MARIE BISCUIT CAKE (DOUKISSA CAKE)

Steps:

• Line a deep loaf tin with baking paper.
• Roughly break each biscuit into quarters and set aside.
• Add the boiling water to the hot chocolate and cocoa in a double boiler (bain Marie), stirring until the mixture is smooth.
• Add butter, sweetened condensed milk. sugar. and vanilla and stir till smooth.
• Than add and the beaten eggs, keep stirring till it turns into a thick custard.
• Transfer the thick custard to a large mixing bowl, add quartered biscuits and any other additions wanted and mix until its all coated with the custard.
• Lastly transfer the mixture to the prepared tin .
• Press down firmly so there are no air pockets in the mixture. Remember to bang the tin on the bench a couple of times so that its set. and fold the paper extensions on the top and press down to even the surface. Let it cool to the touch.
• Place into the refrigerator to chill for at least 4 hours or preferably overnight.
• Remove From tin slice and serve, Enjoy!
• Cooking Time does not include chill time.

DOUKISSA

Steps:

• Soften the butter and lightly toast the almonds.
• Mix in a saucepan with the sugar, cocoa and drinking chocolate, over a medium heat. Stir occasionally until the sugar, cocoa and drinking chocolate has dissolved.
• Take the saucepan off the heat and fold in the eggs and vanilla extract.
• Break the biscuits into 2cm pieces and stir them into the chocolate mixture gently, ensuring the mixture coats them thoroughly.
• Fill a 500g loaf tin with baking paper and turn the chocolate and biscuit mixture into it. Press the mixture down firmly with a wooden spoon.
• Cover the tin with foil and place in the fridge overnight to set.
• Once set, pull the cake out of the tin using the baking paper.
• Toast the remaining 'topping' almonds, sprinkle them over the cake and serve.