Vegan Mozaic / Doukissa, Super tasty (!), Non Baked Chocolate Biscuit Cake ala Greek style

Here in Cyprus one of the most popular and all-time favorite cakes is Doukissa (“Duchess”), also known as Mosaic cake in Greece and Turkey. It is similar to English Chocolate biscuit cake but instead of using chocolate and golden syrup we use cocoa and sugar which makes it much softer and it feels lighter. Although I’m not vegan, but i have tried it (even raw at some point) resulting with some not that pleasant stomach upsets; anyway, after lots of trials and errors of vegan versions on the internet (foreign and Greek ones) i managed to make the tastiest cake i (and all my friends and relatives) have ever tried. Really (!) it’s super tasty and soft.

Ingredients:

  1. 75gr (6-7 table spoon) margarine suitable for cooking (or dairy butter); if you have difficulties finding an unsalted one, try the one with less than 2% salt (for Cyprus and Greece: I’ve used “Φαστ-soft” margarine by Minerva and Vitam margarine)
  2. 1/2 cup brown sugar
  3. 1/2 cup coconut, soya or almond milk ( or regular full fat milk)
  4. 4-5 heaping table spoons cocoa depending how choco-addict you are
  5. 280-300gr plain-tea- biscuits (for Cyprus:  “Morning coffee”)
  6. Optional: roasted hazelnuts

Steps:

  • Melt the margarine in a medium size pot at a medium heat and add sugar
  • Let them blend by stirring a few times and remove the pot from the heat once the sugar is melted
  • Add the cocoa in stages and mix well
  • Add the milk and again mix all well
  • While the chocolate mix above is cooling down (minimum 10 minutes) break the biscuits into pieces (each biscuit into 4 or 5 pieces)

The more time you allow for the mix to cool down the crunchier the biscuits will be (I prefer the soft version so I allow 15 minutes for cooling)

  • Slowly and while stirring add the biscuits (and roasted hazelnuts)  into the chocolate mix
  • Place the final mix into an aluminum foil and roll into the desirable length like a salami or place into a cake container (with baking sheets under and around the walls so it won’t stick)
  • Place into the freezer for 2hrs
  • And it is ready to be enjoyed 😛 but in moderation as the whole cake contains approximately 2,200 calories
  • store it in the fridge

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