Indulge in the chocolatey delight of Sokolatopita, a Greek variation of the classic revani dessert. Sokolatopita, meaning 'chocolate pie,' boasts a delectable combination of ingredients: semolina, sugar, Greek yogurt, baking soda, orange juice, orange zest, butter, eggs, grated coconut, and, of course, high-quality chocolate couverture.
The key distinction lies in the use of couverture chocolate, renowned for its elevated cocoa butter content, which imparts a glossy finish, a satisfying 'snap' when broken, and a velvety, indulgent flavor. This transformation elevates revani into a sumptuous Greek Sokolatopita.
Creating this Greek Sokolatopita masterpiece requires around 50 minutes of preparation and 45 minutes of baking time, yielding approximately 10 servings. Delight in the harmonious marriage of chocolate and tradition in every bite.
Sokolatopita - Ingredients
- 250 g of fine semolina
- 250 g of sugar
- 200 g of Greek yogurt
- 1 teaspoon of baking soda
- The zest of one orange
- Juice of one orange
- 250 g of butter, melted (plus, additional for greasing the pan)
- 4 eggs
- 120 g of coconut, grated
- 150 gr of couverture, melted in a bain-marie
For the syrup
- 750 g of sugar
- 1 liter of water
- 1 cinnamon stick
- The zest of ½ lemon
- The juice of ½ lemon
Sokolatopita - How to Make
- Start this Greek sokolatopita recipe by taking a deep bowl. Put the semolina, 90 g of sugar, and yogurt and mix. Set the bowl aside.
- Put the soda in a cup and dissolve it with the orange juice. Mix well until the baking soda is totally dissolved.
- Add the orange mixture to the semolina mixture, add the butter and the zest and beat with a whisk in the bucket of the mixer until everything is blended.
- Clean the bucket and add the remaining sugar and eggs. Beat them with a whisk until fluffy.
- Add one mixture to the other and homogenize with the help of a spatula.
- Add the melted couverture with the grated coconut to the mixture. Mix well
- Preheat oven to 180°C.
- Butter the pan and empty the mixture.
- Bake at 180°C for 45 minutes.
- For the syrup: Put the water, the sugar, and the lemon juice in a pan and bring to a boil. Once it starts to boil, lower the temperature and continue cooking for another 10 minutes.
- Leave the syrup aside to cool.
- Taking the ravani out of the oven, carve triangles, nail a nut in the center of each triangle, and pour the syrup over it with a ladle.
- Leave the sokolatopita aside for 30 minutes to absorb the syrup.