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GreekAuthentic Cuisine

Sokolatopita

Serves 4 to 6 Dessert vegetarian, Desserts

Sokolatopita

Sokolatopita, a beloved Greek dessert, finds its place in the heart of home kitchens across Greece, where it's lovingly prepared for festive occasions or simply as a sweet finale to a family meal. This recipe captures the essence of Greek home cooking, where olive oil flows freely, salt is measured with intuition, and a lemon is always within arm's reach.

When you take a bite of Sokolatopita, expect an indulgent experience where rich dark chocolate meets the buttery embrace of a tender cake. Its sweetness is perfectly balanced, allowing the hint of cocoa to shine through. Dusting with cocoa powder adds a final touch of elegance, making it a simple yet deeply satisfying treat for any chocolate lover.

Ingredients

  • 200 gdark chocolate
  • 150 gbutter
  • 150 gsugar
  • 4eggs
  • 100 gflour
  • cocoa powderto dust

Method

  1. Begin by allowing 150 g of butter to soften at room temperature. This will ensure it mixes smoothly with the other ingredients, creating a uniform batter. At the same time, take 4 eggs out of the refrigerator to bring them to room temperature, which helps them incorporate better into the batter.
  2. In a medium saucepan over low heat, melt 200 g of dark chocolate with the softened butter. Stir continuously with a wooden spoon until the mixture is smooth and glossy. This gentle melting prevents the chocolate from burning and ensures a silky texture.
  3. Transfer the melted chocolate mixture to a large mixing bowl. Gradually add 150 g of sugar, stirring with a whisk until fully dissolved. The sugar should blend seamlessly, giving the mixture a slightly gritty texture that will smooth out as you continue.
  4. Add the room temperature eggs, one at a time, to the chocolate mixture. Whisk each egg in thoroughly before adding the next, ensuring the batter remains smooth and well combined. This gradual incorporation helps maintain the batter's consistency and prevents curdling.
  5. Sift 100 g of flour into the bowl, folding it gently into the chocolate mixture with a spatula. Use a light hand to avoid deflating the batter, which should remain airy yet thick. The batter is ready when it has a uniform texture without any visible flour streaks.
  6. Preheat your oven to 180°C (350°F). Grease a baking dish with olive oil and pour in the batter, spreading it evenly with the spatula. Bake in the preheated oven until the top forms a thin, crackly crust and a skewer inserted into the center comes out with a few moist crumbs, indicating the cake is set but still fudgy.
  7. Once baked, remove the sokolatopita from the oven and let it cool in the pan for about 10 minutes. This resting period allows the cake to firm up slightly, making it easier to slice. Dust the top with cocoa powder before serving to add a rich, aromatic finish.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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