Skip to main content
Dessert

Doukissa

A chocolate biscuit cake made with Marie biscuits, butter, cocoa, drinking chocolate, sugar syrup, eggs, and almonds.

From the Recipes Wiki (Fandom) · 10 ingredients
Jump to recipe ↓

Why it works: Biscuit and almond match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 388 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Doukissa

Timeovernight

Ingredients

Directions

Prepare and mix

  1. Grease a loaf tin with ½ teaspoon of melted butter.

  2. Place the cocoa, drinking chocolate and softened butter in a large mixing bowl and, using a fork, blend the mixture together until it becomes a thick paste; add the chopped almonds and stir well.

  3. In a small saucepan add the water and sugar and cook over moderate heat, stirring continuously until the sugar has dissolved. Pour the syrup over the butter mixture and stir until they are well incorporated.

  4. Fold in the eggs and, last, fold in the broken biscuits. Stir gently until the chocolate mixture coats the biscuits well.

Set

  1. Transfer the mixture to the prepared loaf tin, and with a wooden spoon press the mixture firmly down into the tin. Cover with foil, place in the fridge and leave overnight.

Unmould and serve

  1. To take the cake out of the tin, simply dip the bottom into boiling water and turn the cake upside down over a serving dish.

  2. Sprinkle the top with the chopped almonds and serve.

Nutrition, whole recipe (rough)

569Calories
11 gProtein
33 gFat
53 gCarbs

Counts 7 of 8 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions
IngredientPortion assumedkcal
Biscuit1 medium (45g)166
Chocolate1 oz (28g) semisweet155
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Vanilla1 tsp extract (4ml)12
Almond1 almond (1.2g)7
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Biscuit + almondtop 1% of all pairs
    Smell alikestrong
    Cooked together388 recipes

    Shared aroma: nonanal (fat, citrus).

  2. Almond + vanillatop 4% of all pairs
    Smell alikestrong
    Cooked together3,961 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Vanilla + chocolatetop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  4. Vanilla + sugartop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Almond + chocolatetop 9% of all pairs
    Smell alikemoderate
    Cooked together1,733 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

Vanilla and sugar barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Butter
Adds richness and, once chilled, firms up to hold the crumbs together.
Marie biscuits
Provide the main structure and crumbly body of the cake.
Eggs
Bind the mixture and add moisture and richness.
Cocoa powder
Supplies the deep chocolate flavour and colour.
Sugar
Adds sweetness and, dissolved in water, helps moisten the mixture.
Almonds
Add crunch and a nutty aroma when lightly roasted.

The step that matters

Chilling overnight. The butter must cool and firm fully so the mixture sets into a sliceable block. Chilling too briefly leaves it soft and crumbly, and it will not hold its shape when turned out.

Swap the almond

How well each one fits the dish's main ingredients (biscuit, egg, vanilla, chocolate, cocoa powder, sugar, butter):

  1. Almondthe original
  2. Hazelnutfits about as well
  3. Pistachiofits less well
  4. Chestnutfits less well

Fit is the average pairing score against biscuit, egg, vanilla, chocolate, cocoa powder, sugar, butter. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Chocolate CreamChocolate Cream171 recipesBaking Powder BiscuitBaking Powder Biscuit119 recipesVanilla Ice CreamVanilla Ice Cream108 recipesChocolate CookiesChocolate Cookies76 recipes