Taste of Cyprus Local Food Black chocolate cake with honey-lavender sauce

Black chocolate cake with honey-lavender sauce

By chef Kyriacos Kyriacou


  • 6 large eggs separated
  • 1 pinch of salt
  • 125 gr unsalted butter (about 1/2 cup) + extra for the form
  • 400 gr Nutella (a big jar)
  • 1 tablespoon coffee liqueur or brandy
  • 100 gr (1 1/3 cups) ground hazelnuts
  • 100 gr black chocolate (70% cocoa), melted in bain marie
  • Flour for the form

Glaze and filling:

  • 2 cup whipping cream
  • 2 tablespoons of coffee or brandy liqueur
  • 250 gr black chocolate (70% cocoa), chopped

Honey-Lavender Sauce:

  • 2 cups honey
  • 1 tablespoon fresh, chopped lavender
  • ½ cup brandy
  • ½ cup pomegranate juice


Step 1:

Preheat the oven to 180 ° C and butter and flour a 23-24 cm diameter spring mold. Beat the egg whites in a large bowl until they form a meringue. In another bowl, mix the butter with Nutella, add the liqueur or brandy and the yolks. Then, mix in the ground hazelnuts and melted (cold) chocolate.

Step 2:

Take 1/3 of the meringue and stir in the mixture. Slowly add the rest of the meringue and mix with gentle circular movements, taking mixture from the bottom and bringing it to the surface until it is homogenized. Empty the mixture in the mold and bake the cake for about 40 minutes. Remove it from the oven and allow it to cool completely while in the mold.

Step 3:

Glaze and filling: Put the cream in a heavy, low boiling pot, along with chocolate and liqueur or brandy, and stir until the chocolate melts. Then beat the mixture with the wire until it thickens enough to spread on the cake. Carefully remove the cake from the mold, divide it in the middle and spread over half a glass of filling. Cover it with the second piece of cake and spread the surface and sides with the remaining glaze. Store in in the refrigerator for a minimum of 2 hours before serving.

Step 4:

Honey-lavender sauce: Put all the ingredients in a saucepan and simmer on a low heat until the mixture binds and almost half remains. Pass it through a strainer and serve with the cake.

Top Stories

Fifteen new corona virus cases detected out of 3,132 tests

According to the Epidemiological Surveillance Unit of the Ministry of Health 15 new cases of the SARS-CoV-II virus were detected out of a total...

Fifty Cypriots interested to be repatriated, Cyprus sends rescue teams – medical supplies to Lebanon

Cyprus Foreign Affairs Minister Nikos Christodoulides has said that 50 Cypriot nationals have shown interest for repatriation from Lebanon until 14:00 local Cyprus time,...

Unemployed people in Cyprus record monthly drop, annual increase this July

Unemployed people registered at the District Labour Offices on the last day of July 2020, reached 32,313 persons, according to a press release issued...

Cypriot Mission’s departure to Beirut (Videos & Images)

Two police helicopters, with a five-member team of the Catastrophe Response Special Unit and members of the Motorised Rapid Action Unit, as well as...

Greek and Qatari planes supply aid to Beirut after massive explosion

The European Union, Turkey and Gulf states are among those offering assistance to Lebanon following an explosion at a warehouse in Beirut that killed...


Octopus ‘Kathisto’ (or Octopus braised in Wine)

Ingredients: 1/2 cup Greek extra virgin olive oil 2 medium onions, chopped fine 1 large octopus, about 2kg (cleaned and kept whole) 3/4 cup dry red wine 1/3 cup...

Homemade lemonade

Ingredients: 1 cup lemon juice 1 cup sugar Method: Thoroughly wash the lemons with soap and warm water. Roll each lemon with the palm of your hand, pressing...

‘Striftaria’ mini cheese pies

Ingredients 1 ½ cup milk 2 tbsps. flour 4 tsps. of butter 3 eggs, slightly beaten + 1 extra with 1 tbs. of milk for spreading 1 pack of...

Mini potato canapes baked on salt

Ingredients Serves: 12 1kg small Cypriot potatoes rock salt, as needed 250g salted butter 300ml full fat cremé frâiche 1 pot cod or salmon roe Method Prep:20min › Cook:35min › Ready in:55min Take...