This Greek version of sokolatopita is a delicious variation of the classical revani. Sokolatopita literally means a chocolate pie. To make this chocolate pie you need the following ingredients: semolina, sugar, Greek yogurt, baking soda, orange juice, orange zest, butter, eggs, grated coconut, and of course chocolate couverture. The only difference is that
Couverture chocolate is very high-quality chocolate that contains a higher percentage of cocoa butter than eating chocolate. This additional cocoa butter, combined with proper tempering, gives the chocolate more sheen, a firmer "snap" when broken, and a creamy mellow flavor. This sokolatopita is quite similar to revani. It is this ingredient that turns revani into a delicious Greek version of sokolatopita.
This Greek sokolatopita recipe takes around 50 minutes to prepare and 45 minutes to bake. It serves around 10 persons.
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.