Old fashioned sokolatina. Great recipe for Old fashioned sokolatina. Sokolatina (a chocolate cake with pudding) carries the flavor of the old days! Fluffy, juicy, presentable and extremely chocolaty!
Sokolatina (a chocolate cake with pudding) carries the flavor of the old days! Fluffy, juicy, presentable and extremely chocolaty! Recipe by Σουηδός Μάγειρας Arty Greig. You can cook Old fashioned sokolatina using 22 ingredients and 12 steps. Here is how you cook that.
Ingredients of Old fashioned sokolatina
- You need of For the cake.
- Prepare 6 of eggs.
- You need 6 tbsp of sugar.
- Prepare 6 tbsp of all purpose flour.
- You need 4 tbsp of unsweetened cocoa powder.
- It’s 4 tbsp of corn oil.
- You need 1/2 tsp of vanilla.
- It’s 2 packets of baking powder (40 g).
- You need of For the syrup.
- It’s 300 g of sugar.
- It’s 350 ml of water.
- You need 1/2 tsp of vanilla.
- You need 2 tbsp of lemon juice.
- Prepare of For the pudding.
- You need 2 cans of vegetable whipped cream.
- You need 1 can of sweetened condensed milk.
- You need 1/2 tsp of vanilla.
- It’s 3 tbsp of sweetened hazelnut chocolate spread.
- Prepare of For the ganache.
- It’s 300 g of couverture chocolate 54%.
- Prepare 200 ml of heavy cream 2% fat.
- You need 1 tsp of honey.
My recipe is a thicker, sweeter and chunkier version of the one in the book. Our family always makes it for holiday meals on Thanksgiving, Christmas and Easter. Dessert is individual molten chocolate cakes. The best part about these little beauties is that the cake batter is extremely forgiving: You can make it up to six hours before you plan to serve the cakes.
Old fashioned sokolatina step by step
- Beat the eggs with the sugar, thoroughly..
- Gradually add the rest of the ingredients for the cake, without beating them too much..
- Brush a medium-sized baking tray of 30×22 cm very well with butter and pour in the mixture..
- Bake in a fan oven at 180οC for about 13-15 minutes. Check if it is done using a wooden skewer or a knife..
- While the cake is baking prepare the syrup boiling it for 5 minutes. Pour the hot syrup over the cake as soon as it is out of the oven..
- Set it aside to cool completely..
- Beat the whipped cream to make it fluffy, add the sweetened condensed milk, the sweetened hazelnut chocolate spread and the vanilla..
- Spread the pudding softly over the cake and place it in the fridge for at least 2-3 hours so that the pudding sets..
- Prepare the ganache by bringing the heavy cream to the boil. Break the couverture chocolate into pieces and add it to the cream stirring constantly so that it gleams… Add 1 tsp of honey so that the ganache doesn't harden..
- Spread the ganache carefully on top of the cream and garnish with chocolate sprinkles, grated chocolate and/or glacé cherries..
- Ideally, leave it in the fridge overnight so that the cake is cut perfectly..
- It is even better on the next day, if there's any left!!!.
Alexia Amvrazi enjoys the thrill of discovering beauty in the world around her. The cake was a rather elegant gateau made with layers of rich sweet almond pastry and jam, and topped with pieces of puff paste. At the time of finding the recipe, I was puzzled by the name. This cake was a mille-feuille, otherwise known to me as a 'Napoleon' – or in its every-day. Also, Σουηδός Μάγειρας's "Old Fashioned Sokolatina", published on cooklikegreeks.com, appeals to another audience: people who want to create an authentic cultural dish.
