Kathy Tsaples Greek chocolate log

This log of chocolate, shortbread, pistachios and halva is a genuine Greek treat.

Every Greek household has at least one chocolate log recipe. I have tried making many, but have to admit I am very fussy. Making Rocky Road at my Melbourne shop Sweet Greek gave me the inspiration to create this version.

CELEBRATION CHOCOLATE LOG

125g dark chocolate

125g milk chocolate

90g butter

150g caster sugar

3 eggs

1 1/2 tablespoons cocoa powder (unsweetened)

1 teaspoon instant coffee

1 1/2 tablespoons vanilla extract

6 kourabiethes (traditional Greek shortbreads), broken into chunks

100g pistachio kernels, lightly toasted

45g whole almonds, toasted

1 cup plain halva, roughly diced

1/3 cup dried figs, roughly chopped

1/2 cup rose-flavoured loukoumi (Greek Delight), chopped

Icing sugar, for rolling

Melt chocolates together in a bowl over a pot of simmering water, making sure the bowl doesn’t touch the water. Set aside. Cream butter and sugar until light, fluffy and creamy. Beat in eggs, one at a time. Stir cocoa and coffee into the melted chocolate. Add this to the butter and egg mixture; combine well. Stir in the vanilla extract. Add biscuits, pistachios, almonds, halva, figs and loukoumi and mix well. Refrigerate for about 30 minutes.

Remove from fridge. Place a long sheet of cling wrap on the work bench. Spoon mixture onto cling wrap in a large sausage shape, wrap tightly and roll to form a neat cylinder. Twist ends tightly and refrigerate overnight.

The next day, unwrap the log and roll it in icing sugar. Serve on a platter decorated with green leaves to make it look like a log on the forest floor. Serves 10-12

*Amaretti biscuits can be used instead of the traditional Greek kourabiethes. Halva is a dense sesame confectionery sold in Greek delis or larger supermarkets.

Guest chef Kathy Tsaples.

Sweet Greek Life by Kathy Tsaples (Melbourne Books, $49.95).