Often, the Greek language can suffer from bouts of being “lost in translation” (through no fault of it’s own). This dessert, if literally translated into English would read “chocolate log with orange juice”. Now, that’s not too appetizing is it?
So, I’m sticking with chocolate loaf. Greeks, I’ve noticed have a lot of dessert recipes that use “petit beurre” tea biscuits. I think it’s just brilliant that these orphaned cookies that just sit on the plate crying “eat me, eat me” now have a grander purpose in life…to take desserts to another level.
I found this recipe from the web site of a popular Greek food show called the ÎÎ·ÏƒÏ„Î¹ÎºÏŒ Î‘ÏÎºÎ¿ÏÎ´Î¹ or Hungry Bear. The show’s title comes from a play on a Greek saying, “a hungry bear never dances”.
If you take a look at this show’s “big bear list of recipes” you’ll no doubt see that this bear has no problems with dancing. You can view the recipe in Greek or English but I had to do some homework to provide you with specifics the show does not provide. As well, I used more icing sugar as their recipe was not sweet enough due to the cocoa powder’s interference with the sugar content.
Finally, I list “chocolate decors” as an ingredient. I’m referring to the minute chocolate sprinkles that are capsule shaped. These chocolate decors give a nice exterior and provide a crunch along with the smooth insides of the loaf. Finally, place the loaf in your freezer to set properly. Refrigeration left my loaf still soft and according to the food Nazi (my mom), any recipe she’s seen like this calls for it to set in the freezer.
Chocolate Loaf With Orange Juice
2 packettes of petit beurre tea biscuits (250gr. ea.)
2 egg yolks
250 gr. of butter
the juice of 1 freshly squeezed orange
6 Tbsp. of cocoa powder
10 Tbsp. of icing sugar
200 gr. of chocolate decor
1 large sheet of wax paper (for rolling)
- In a large bowl, break up the tea biscuits (roughly) and pour in the orange juice. Toss with a wooden spoon to coat all the cookies with orange juice. Allow the the cookies to absorb and soften in the orange juice for 5 minutes. Reserve.
- Take another large bowl and add the butter, egg yolks and icing sugar. Beat them with a hand mixer until it becomes a smooth paste.
- Add this mixture to the bowl with the biscuits, add the cocoa powder and stir until well incorporated.
- Unroll a good sized piece of wax paper and pour half the chocolate decors onto the paper. Empty the biscuit mixture onto the wax paper. Form the mixture into a loaf shape and then wrap it with the wax paper. Open the wax paper again and pour the remaining chocolate decors on the loaf and wrap it again with wax paper. Your loaf should be entirely covered in chocolate decors.
- Twist the ends of the wax paper to tighten and firm-up the loaf’s shape. Place in a freezer for at least one night to set.
- Slice cold using a knife that’s been dipped in warm water.
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