I think this may be one of the best things I have ever made. It’s always nice when you 1. make things with fruits that have literally been picked the day before by your friend 2. eat chocolate and 3. when kitchen experiments go superbly well. Which basically describes this cake-making experience in a nutshell. This is an intensely chocolate-y rich cake. One of the things I was keen to discover when I first moved to Cyprus was the location of the best place to buy chocolate. Over the last couple years I would actually buy chocolate in different countries and bring it with me to Cyprus because I couldn’t find what I was looking for, which I admit was a little anal, but it’s basically the way I am when I bake. I like to use good ingredients. Over the last two years I would literally ask any and every bakery where they bought their chocolate from, but because they bought from a big supplier it was never available for retail sale. Not to sound like a chocolate snob, (which I am sure is totally the case so far), but when you bake with good quality chocolate it really does make a difference to the taste. It tastes more “chocolatey” – particularly if the dominant flavour of your baking is supposed to be chocolate itself. And one of the best chocolate brands is Valrhona. Some of the best chefs in the world specifically recommend this chocolate when baking. And, guess what? It’s available in Cyprus. Do you know where? To find out click here. This cake is pretty simple to make, you shouldn’t have any difficulties. The batter will appear to be on the more liquid like side, but that is OK. I chose to top the cake with a quick ganache. I added some grated kumquat to it, and sprinkled toasted coconut flakes on top too. But I think you could easily go for a proper, thick and gooey ganache – like this one here. It would be great. This cake was a winner not only with my friends who tasted it but my aunt. I can tell when something is good by my aunt’s reaction. She is so very traditional. If I veer away from anything traditional it is immediately met with skepticism. She is my ultimate litmus test. And she asked for the recipe! 😀 Enjoy this cake – it is wonderful to take to friends if you are surprising them with a chocolate cake. It is truly delicious.
bergamot recipe bergamot chocolate cake recipe cypriot food cypriot cooking cypriot recipes cyprus food tourism www.afroditeskitchen.com
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For the cake:
1 cup bergamot orange & orange juice (3/4 cup bergamot orange juice and 1/4 cup orange juice)
1/2 cup butter
2 cups granulated sugar
113 grams unsweetened Valrhona chocolate, melted & cooled
2 cups all-purpose flour (I prefer Mitsides)
1 tsp baking soda
1 tsp baking powder
1/4 tsp kosher salt
1/2 cup Greek yogurt
For the ganache used in the photos:
100 grams chocolate
75 grams butter
zest of a few kumquats
1. Heat oven to 175C.
2. Grease and flour an 8-cup bundt pan.
3. Melt the chocolate over a double boiler.
4. Using a mixer, beat the butter, eggs, and granulated sugar until fluffy – about 5-6 minutes. Mix in the chocolate.
5. Beat in the flour, baking soda, baking powder, salt, yogurt and juice. Pour into pan.
6. Bake 50 – 55 minutes or until a skewer inserted into the cake comes out clean. Remove from oven and let cool in the pan for 15 minutes, then remove the cake from the pan and let cool.
7. Prepare the ganache. Melt the chocolate and butter over a double boiler.
8. Add kumquat zest to the ganache.
9. Allow to slightly cool and then pour it over the cake.
10.Sprinkle coconut flakes on top and serve.
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