Sokolatopita (Greek Chocolate Pie): A Revani with Chocolate Recipe

 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 (Greek Chocolate Pie)

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

  1. 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.
  2. Put the soda in a cup and dissolve it with the orange juice. Mix well until the baking soda is totally dissolved. 
  3. 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.
  4. Clean the bucket and add the remaining sugar and eggs. Beat them with a whisk until fluffy.
  5. Add one mixture to the other and homogenize with the help of a spatula.
  6. Add the melted couverture with the grated coconut to the mixture. Mix well
  7. Preheat oven to 180°C.
  8. Butter the pan and empty the mixture.
  9. Bake at 180°C for 45 minutes.
  10. 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.
  11. Leave the syrup aside to cool.
  12. 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. 
  13. Leave the sokolatopita aside for 30 minutes to absorb the syrup.
This sokolatopita will become your favorite chocolate pie. Enjoy!