Chocolate Ekmek

The ideal recipe to make good use of any stale Easter cake.


For the base
  • 1 stale Easter cake, cut into pieces
  • 6 tablespoons cow's unsalted butter, melted
For the syrup
  • 1 ½ cup caster sugar
  • 1 ½ cup water
  • juice from ½ lemon
  • 1 cinnamon stick
  • 1 lemon peel
  • 3 orange slices
For the cream
  • 500 ml milk
  • 75 g. sugar
  • 2 eggs
  • 45 g. corn flour
  • 1 tablespoon cocoa
  • 1 vanilla or 2 capsules vanillin
  • 100 g. dark chocolate, cut into pieces
  • 1 tablespoon cow's butter
  • 350 ml sour cream
  • 3-4 tablespoons white chocolate zest or roasted and crushed almonds for food styling


For the base and syrup
  • Cut Easter cake into slices and put them on a baking sheet wiht parchment paper. Place them side by side.
  • Brush slices with melted butter.
  • Preheat oven to 180ºC and bake for 15-20 minutes until brown color.
  • Let them cool for 5 minutes.
  • In a square casserole dish 40cm. place Easter cake slices. Melt butter and brush slices.
  • In a big saucepan boil water, sugar, lemon peel, lemon juice, cinnamon stick and orange slices for 6 minutes, until syrup.
  • Pour Easter cake slices with syrup. Let them cool for 40 minutes to absorb syrup.
For the cream
  • In a saucepan boil the milk and the vanillas over medium heat.
  • In a bowl whisk eggs, sugar, cocoa (with strainer) and corn flour until. homogeneous. Add some boiled milk and pour the mixture in the saucepan.
  • Stir constantly with a wire until boil and cream thickens. Pull from the heat, add
  • butter and then the chocolate.
  • Mix well with the wire until homogeneous and smooth. Let it cool.
  • Pour base with cream and put the desser in the refrigerator for 3 hours (at least) before serving.

1 Comment on Chocolate Ekmek

  1. litza
    Saturday April 15th, 2017 at 05:02 AM (3 years ago)

    it doesn’t say anywhere as to when to add the sour cream?


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