Ingredients FOR THE KARIDOPITA 230 gr fine semolina 50 gr cake flour 1½ tsp cinnamon 1/4 tsp cloves 30 gr cocoa 1/4 tsp nutmeg 2 tsp baking powder 2 tsp vanilla extract 1 pinches salt 7 large eggs 200 gr sugar 250 gr walnut 50 gr sunflower oil 125 chopped chocolate FOR THE SYRUP 500 gr water 1/2 lemon, juice and zest 30 gr cognac 500 gr sugar FOR THE CHOCOLATE ICING 200 gr chopped chocolate 150 gr heavy cream Equipment Baking tray Sieve TAGS CAKES CHOCOLATE CHRISTMAS HOLIDAY MEALS CHOCOLATES Ingredients FOR THE KARIDOPITA 230 gr fine semolina 50 gr cake flour 1½ tsp cinnamon 1/4 tsp cloves 30 gr cocoa 1/4 tsp nutmeg 2 tsp baking powder 2 tsp vanilla extract 1 pinches salt 7 large eggs 200 gr sugar 250 gr walnut 50 gr sunflower oil 125 chopped chocolate FOR THE SYRUP 500 gr water 1/2 lemon, juice and zest 30 gr cognac 500 gr sugar FOR THE CHOCOLATE ICING 200 gr chopped chocolate 150 gr heavy cream Instructions KARIDOPITA CAKE Beat the eggs with sugar in a mixer for 7-8 minutes until they triple in volume and form a fluffy, creamy mixture. In a bowl, sift the flour, cocoa, baking powder, salt, vanilla, cinnamon, cloves, and nutmeg. Add the semolina and mix all dry ingredients with a spoon. Gradually fold the dry ingredients into the egg mixture with a spatula to preserve the volume. Add the walnuts and sunflower oil, mixing gently. Fold in the chopped chocolate until incorporated. Pour the batter into a buttered pan, either a 32 cm (≈12.5 inch) round pan or a 25×35 cm (≈10×14 inch) rectangular pan. Bake in a preheated oven at 170°C fan-assisted, on the middle rack, for about 40 minutes, without opening the oven door. Let the cake cool completely before adding syrup or serving. SYRUP Boil the sugar with water and lemon zest for 4-5 minutes from the moment it starts boiling. Add the lemon juice in the final boil. Remove from heat and add the brandy. Let the syrup cool to lukewarm. Pour the syrup gradually over the cooled cake to allow it to absorb fully. Allow the cake to cool completely before cutting or serving. CHOCOLATE COATING Heat the cream until it begins to boil and pour over the chopped chocolate. Stir well until fully melted and smooth to create a glossy ganache. Spread the ganache evenly over the cake. Sprinkle with chopped walnuts. Tips Τα αυγά πρέπει να είναι σε θερμοκρασία δωματίου. TAGS CAKES CHOCOLATE CHRISTMAS HOLIDAY MEALS CHOCOLATES
