Doukissa - Cypriot Duchess Cake
INGREDIENTS
250g unsalted butter, room temperature
170g icing sugar
100g cocoa powder
1 pinch of salt
½ teaspoon espresso/instant coffee powder
300g tea biscuits
80ml Cypriot brandy or Kahlua (optional)
150g roasted walnuts/pistachios/ hazelnuts (optional)
Orange zest from 1 orange (optional)
METHOD
In a large bowl, beat the butter well with an electric mixer or wooden spoon until creamed. Gradually add the icing sugar and cocoa until well combined, then add the coffee and salt.
Next, add the brandy, orange and nuts if using.
Roughly crush the biscuits in halves with your hand and mix in with the chocolate mixture.
Lay a large sheet of baking paper and spread the mixture along the edge and start to roll into a log until it’s wrapped and secure. Twist the ends and cover in plastic wrap and gently roll tightly until your desired log shape is formed.
Place in the fridge for at least 4 hours before you slice into it.
