In the same beach taverna where I fell in love with lemon yoghurt, I also discovered mosaiko, Greek chocolate loaf. The classic recipe is quite a lot sweeter, but I prefer the bitter cocoa flavour and hence reduced sugar and added raw cocoa nibs. Great dessert as it is stored in the freezer: perfect for spontaneous guests (or sweet tooth).
Tip: place the baking paper into an empty baking paper carton and roll the dough in it to keep Mosaiko a nice round shape.
250 g butter
1 dl icing sugar
0.5 dl (raw) cocoa powder
1 dl cocoa nibs
200 g crushed Petit Beurre bisquits
pinch of salt
Separate the egg whites & yolks. Beat the whites into a meringue with a pinch of salt and 1/4 of icing sugar.
Melt the butter, add vanilla, rest of icing sugar and cocoa powder. Add the egg yolks and whisk.
Add the meringue, cocoa nibs and crushed bisquits, stir carefully.
Pour the mix on baking paper and form into a roll. Place in the fridge or the freezer for 1 to 2 hours.
Cut into slices and enjoy with coffee or vanilla ice cream.