I found this recipe from the web site of a popular Greek food show called the Nistiko Arkoudi 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, serve with ice cream.
10 Responses
Peter I’m amazed by all your repertory!!! Will you invite me for lunch some day? ;-)
Looks like you are definitely becoming a baker despite your lack of baking. I try not to bake too much because my waist line does not enjoy it..wink..wink. Your loaf is very tempting!!!!When I was in Greece there were so many tempting morsels!!!!
Oh my….I never thought I’d see a recipe for Kormo. My aunt in Thessaloniki used to make this for us kids when we would visit. Such a simple recipe but it’s so good! Don’t think she used the OJ though. Interesting addition.
K
This is a classical recipe which I have been doing since my childhood. I shall try it with the orange juice instead of the brandy the next time.
Nuria, drop by for lunch when I’m in Greece.
Val, I love these “no bake” desserts.
Ivy, why not compromise…try Cointreau!
Katerina, You’d like this dessert as it’s not supersweet.
That’s exactly why I do like it ;)
K
Decadent looking chocolate loaf! I like a chocolate dish that is not quite as sweet.
Peter,
I’ve never seen anything like this. I’m curious how it tastes. Nice post :)
I’ll disagree, Peter – the word “orange” usually wins my heart at first! :)
Looks delicious!
Surprisingly simple for a stunningly chocolate result. Nice idea