Ingredients
Serves 10-12
375g Antoniou Fillo Pastry, cut into strips and dried overnight on a table cloth
Syrup
600g sugar
500ml of water
Juice of 2 Oranges
Chocolate mixture
200ml cream
300ml buttermilk
500g dark chocolate
5 eggs
250g sugar
200g Greek yogurt
1 orange, zested
250g sunflower oil
50g Dutch cocoa powder
1 tsp baking powder
1 tsp baking soda
Method
Preheat oven to 160 degrees Celsius fan forced.
Using your hands, crumble up the dried Filo Pastry into fine crumbs.
Make the syrup first by bringing the water and sugar to the boil. Once sugar has dissolved add orange juice. Boil for 5 minutes and set aside to cool.
Heat the cream and buttermilk in a saucepan. Take the saucepan off the heat, add the chocolate and stir thoroughly so it melts into the cream.
Beat the eggs with sugar in a mixer. Once nice and creamy, mix in using a spoon - yoghurt, orange zest and oil. Sift in the Dutch Cocoa. Finally add the chocolate mixture and gently stir allowing everything to come together.
Add baking powder and baking soda to the Filo Pastry. Start mixing the Filo Pastry into the chocolate mixture making sure that the Fillo is well incorporated. Allow to rest but stir every so often.
Butter and flour a 32cm round tray. Pour mixture into baking tray and bake for 45 minutes - 1 hour. Check the centre of the cake with a skewer. If still wet, bake for another 15 minutes.
Pour cold syrup onto hot cake and allow to cool. Serve with cream or ice cream.
Recipe by Kathy Tsaples - Everyday Gourmet.