Description
Greek pastry chefs craft this heavenly sokolatina with layers of rich chocolate custard and delicate cake. Creamy chocolate and subtle sweetness invite dessert enthusiasts to savor complex Mediterranean flavors from Greece.
Ingredients
Scale
- 2 liters milk
- 1 liter heavy whipping cream (35% fat)
- 8 eggs
- 240 grams / 8.4 oz butter
- 450 grams / 15.9 oz sugar
- 250 grams / 8.8 oz sugar
- 4 tbsps sugar
- 3 tbsps honey
- 150 grams / 5.3 oz all-purpose flour
- 150 grams / 5.3 oz cornstarch
- 100 grams / 3.5 oz unsweetened cocoa powder
- 70 grams / 2.4 oz unsweetened cocoa powder
- 70 grams / 2.4 oz unsweetened cocoa powder
- 7 tablespoons unsweetened cocoa powder, sifted
- 1 tsp vanilla extract
Instructions
- Preparation: Preheat the oven to 180°C and lightly grease a rectangular baking pan.
- Dry Ingredients: Meticulously sift flour and cocoa powder together, eliminating any potential lumps.
- Egg Mixture: Utilize an electric mixer to whip eggs and sugar, transforming the mixture into a voluminous, pale foam through vigorous beating for approximately 10 minutes.
- Batter Creation: Gently fold the sifted dry ingredients into the egg foam using a spatula, preserving the mixture’s delicate airiness.
- Baking Process: Distribute the batter evenly in the prepared pan and bake for 15 minutes until the surface springs back when lightly touched.
- Cake Base Resting: Allow the cake to cool completely and rest for a minimum of 8 hours to enhance textural complexity.
- Custard Preparation: Create a smooth blend of milk, cornstarch, and cocoa powder, while simultaneously warming the remaining milk with sugar and vanilla in a heavy-bottomed pot.
- Cream Development: Gradually incorporate the cornstarch mixture into the heated milk, stirring continuously until the cream achieves a luxurious, silky consistency.
- Custard Cooling: Remove from heat, cover with plastic wrap touching the surface, and allow to cool at room temperature for 2 hours.
- Whipped Cream Formation: Whisk heavy cream with sugar and cocoa powder until achieving stiff, glossy peaks.
- Cake Assembly: Carefully slice the cake base horizontally, positioning the bottom layer in the pan and spreading two-thirds of the custard cream.
- Layer Completion: Position the second cake layer, applying gentle pressure to ensure even distribution.
- Cream Application: Spread the remaining custard and two-thirds of the whipped cream across the top, smoothing with a spatula.
- Glaze Creation: Melt butter with cocoa powder, remove from heat, and blend in honey.
- Finishing Touches: Allow the glaze to cool briefly, then pour evenly over the cake’s surface.
- Chilling: Refrigerate for 1 hour to set the glaze and stabilize the layers.
- Serving: Slice into 20 elegant squares, garnish with whipped cream rosettes, and serve chilled.
Notes
- Precise Egg Whipping: Beat eggs and sugar for exactly 10 minutes to create a voluminous, airy base that ensures the cake’s light texture.
- Cooling Technique: Rest the cake base for minimum 8 hours or overnight to develop optimal structure and enhance flavor absorption.
- Temperature Control: Let custard cream cool at room temperature for 2 hours, covering with plastic wrap to prevent skin formation and maintain smooth consistency.
- Layering Strategy: Apply gentle pressure when stacking cake layers to ensure even cream distribution and prevent air pockets.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Serbian
Nutrition
- Serving Size: 13
- Calories: 456
- Sugar: 54 g
- Sodium: 87 mg
- Fat: 34 g
- Saturated Fat: 21 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 143 mg