Mix all the ingredients together in a bowl using a large spoon (beat the eggs separately and then add them to the mixture).
Use a simple whisk instead of a hand or a stand mixer.
Brush a pyrex baking dish with butter, then pour the mixture into it
And bake at 180°C for about 30 minutes. Push a toothpick into the cake and if it comes out clean, it is ready.
When the karidopita has cooled, prepare the syrup by boiling all the ingredients together for a few minutes and pour it over the cake.
Melt the couverture chocolate in a bain-marie heating the heavy cream first.
As soon as it melts pour the chocolate ganache over the karidopita. Bon appéti!!!
