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

FM Christodoulides in self-isolation following confirmed case of close associate

  Foreign minister Nicos Christodoulides has become the fourth minister to go into covid self-isolation, following a confirmed case among his close associates. Christodoulides went into...

Concern over rise of covid hospital cases to 38, four critical-new infections over 100

  The Health Ministry today announced 113 new COVID-19 cases, out of 3,112 diagnostic tests, taking confirmed infections to 3,930. The health ministry has expressed concern...

Germany to go into circuit-break lockdown as virus cases surge

  Germany will impose an emergency month-long lockdown that includes the closure of restaurants, gyms and theatres to reverse a spike in coronavirus cases that...

1547-Highest ever number of new covid cases in Greece-deaths on the rise

  Greece recorded one thousand five hundred and forty seven new coronavirus  cases over the past 24 hours, the highest ever number since the start...

Huge 8500 euro fine for unmarked tobacco products

  A twenty nine year old was fined 8 and a half thousand euro for unmarked tobacco products that were discovered by police at his...


Squash soup

Ingredients: 1 kg pumpkin, cut into small cubes, approximately 5 cups 2 medium (400g) sweet potatoes, cut into cubes, approximately 2 ½ cups 1 chopped leek, only...


No visit to Cyprus is complete without enjoying the traditional meal of many small dishes known as ‘meze’. This large feast, which has been a...

Prawns with fried cheese, barley shaped pasta

Put the barley shaped pasta into a small pan with salted water, bring to a boil and when tender, drain. Peal the prawns leaving...

Salmon and shrimp sheftalies

Mix all ingredients for tabbouli in a bowl and keep to one side so flavours can combine. Prepare the sheftalies: wash and soak the casing...