Who says plant-based food can’t be indulgent? Christina Soteriou shares her take on a decadent Mediterranean dessert that’s anything but worthy. A Cypriot and Greek favourite, Doukissa is a fridge cake made with melted chocolate and biscuits. “Tahini gives it a fudge-like richness,” Christina explains.
Cook Time
10 minutes, plus 1 hour to set
Servings
6-8
Method
1 Line a medium-sized glass container or dish (or a baking tray) with cling film or baking parchment.
2 Prepare a bain-marie by placing a heatproof bowl over a pot of simmering water.
3 Make sure the bottom of the bowl doesn’t touch the hot water below. Break up the chocolate and add it to the bowl, stirring as it melts. If you prefer, you can melt it in a heatproof bowl in the microwave, heating it in 30-second bursts and stirring between each one.
4 Break up the biscuits into small pieces and roughly chop the walnuts.
5 Transfer the melted chocolate into a large bowl, then add the tahini and maple syrup and stir well to combine. Add the nuts, biscuits and salt, along with the vanilla extract, if using, and mix well, making sure everything is combined and evenly covered in chocolate.
6 Pour the chocolate mixture into the prepared dish and use the back of a spoon to even out the top. Place in the fridge for at least an hour to set.
7 Once set, use the cling film or baking parchment to help you turn it out on to a serving platter.
8 Garnish with some more crumbled nuts and biscuits, and finish with a scattering of orange zest.
Get involved
Christina Soteriou is a chef, recipe creator and the author of Big Veg Energy. Recipe taken from Big Veg Energy, available now.
