Description
Rich Greek sokolatina delivers creamy chocolate indulgence with layers of silky custard and moist cake. Smooth chocolate elegance melts on your palate, promising a delightful journey through traditional Mediterranean dessert craftsmanship.
Ingredients
Scale
Chocolate (Main Ingredients):
- 70 grams / 2.4 oz unsweetened cocoa powder
- 100 grams / 3.5 oz unsweetened cocoa powder
- 70 grams / 2.4 oz unsweetened cocoa powder
- 7 tablespoons unsweetened cocoa powder, sifted
Cake and Custard Base Ingredients:
- 8 eggs
- 250 grams / 8.8 oz sugar
- 150 grams / 5.3 oz all-purpose flour
- 2 liters milk
- 450 grams / 15.9 oz sugar
- 150 grams / 5.3 oz cornstarch
Other Supporting Ingredients:
- 1 teaspoon vanilla extract
- 1 liter heavy whipping cream (35% fat)
- 4 tablespoons sugar
- 240 grams / 8.4 oz butter
- 3 tablespoons honey
Instructions
- Heat the oven to 180°C / 356°F and prepare a rectangular baking pan with light greasing.
- Sift together flour and cocoa powder in a separate bowl, ensuring no lumps remain.
- Utilize an electric mixer to whip eggs, gradually incorporating sugar until the mixture transforms into a voluminous, pale, and airy texture (approximately 10 minutes of continuous beating).
- Delicately incorporate the flour and cocoa mixture into the egg foam using a spatula, maintaining the mixture’s light consistency.
- Transfer the batter into the prepared pan, spreading evenly, and bake for precisely 15 minutes until a gentle spring returns when touched.
- Allow the cake base to cool completely and rest for a minimum of 8 hours, preferably overnight, to develop optimal texture.
- For the custard cream, separate a portion of milk and blend with cornstarch and cocoa powder until smooth.
- In a heavy-bottomed pot, warm the remaining milk with sugar and vanilla, creating a fragrant base.
- Slowly introduce the cornstarch mixture into the heated milk, stirring continuously until the cream thickens and reaches a silky consistency.
- Remove from heat, cover with plastic wrap directly touching the surface to prevent skin formation, and allow to cool at room temperature for 2 hours.
- Prepare the whipped cream by whisking heavy cream with sugar and sifted cocoa powder until it forms stiff, glossy peaks.
- Carefully slice the cake base horizontally into two even layers.
- Position the bottom layer back into the pan and generously spread two-thirds of the custard cream.
- Gently place the second cake layer on top, applying light pressure to ensure even distribution.
- Spread the remaining custard cream and two-thirds of the whipped cream across the top, smoothing with a spatula.
- For the glaze, melt butter with cocoa powder in a saucepan, then remove from heat and incorporate honey.
- Allow the glaze to cool for 2 minutes, then pour evenly over the cake’s surface.
- Refrigerate the cake for 1 hour to set the glaze and stabilize the layers.
- Slice into 20 elegant squares and garnish each piece with piped whipped cream rosettes.
- Serve chilled and enjoy the luxurious chocolate layers.
Notes
- Invest in quality cocoa powder for a rich, deep chocolate flavor that transforms this cake from good to extraordinary.
- Patience is key: the lengthy resting and cooling times are crucial for developing intense, complex tastes and perfect texture.
- Gentle folding technique ensures a light, airy cake base that won’t deflate or become dense during mixing.
- Use room temperature ingredients to help them blend seamlessly and create a smoother, more consistent batter.
- Cover custard cream with plastic wrap directly touching the surface to prevent a skin from forming and maintain a silky texture.
- Chill the cake thoroughly before cutting to ensure clean, precise squares and prevent crumbling.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Serbian
Nutrition
- Serving Size: 12
- Calories: 426
- Sugar: 45 g
- Sodium: 50 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 119 mg