Marie Biscuit Cake Doukissa Cake Recipes

MARIE BISCUIT CAKE (DOUKISSA CAKE)

Marie Biscuit Cake (Doukissa Cake) image

Make and share this Marie Biscuit Cake (Doukissa Cake) recipe from Food.com.

Provided by dreamweavers

Categories Dessert

Time 40m

Yield 12-16 serving(s)

Number Of Ingredients 10

Ingredients

400 g marie or rich tea biscuits
100 g milo or 100 g hot chocolate powder
25 g cocoa powder
125 ml boiling water
190 g butter
200 g sweetened condensed milk
110 g granulated sugar
5 eggs
1/2 teaspoon vanilla extract
chopped fruit, or nuts if wanted

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.

Nutrition Facts : Calories 350.9, Fat 21.1, SaturatedFat 11, Cholesterol 117, Sodium 324.9, Carbohydrate 35.4, Fiber 1.1, Sugar 14, Protein 6.8

DOUKISSA

Doukissa image

No-bake, Cypriot, chocolate flavoured, biscuit cake

Provided by kristamav

Time 20m

Yield Makes 1 cake

Number Of Ingredients 0

Ingredients

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.

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