SOKOLATINA

SOKOLATINA

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This is a recipe for a luscious chocolate cake by Argyro Barbarigou a famous Greek chef and pastry cook.  I have changed it slightly


For the Cake:
120 g butter, softened
250 g sugar
2 medium-sized eggs at room temperature
1 pinch of salt
1 tsp baking powder
1/2 tsp  baking soda
1 vanilla
50 g cocoa powder
160 g plain flour
160 g  milk
A cocoa liqueur to soften the cake

Chocolate Cream:
250 g butter, softened
450 g icing sugar
2  pinches of salt
70 g cocoa powder
1 vanilla
4 tbsp cream

First, prepare the cake.  Grease 3 round tins with butter and line each with baking parchment.   Heat the oven to160 C (320 F).   Sift flour, cocoa powder, baking powder, baking soda and salt together and whip butter and sugar until light and fluffy.  Add the eggs one at a time, stir in half the sifted ingredients, all the milk and, then, the remaining sifted ingredients.

Fill the 3 baking tins,  evenly, with the batter and bake for 25-30 minutes until puffed and golden. allow to cool a little in the tins, then turn out to cool completely.

Meanwhile, prepare the chocolate cream.   Whip butter until light and sift in the icing sugar, cocoa powder and salt and fold gently to combine.   Add the vanilla and the cream in small portions in order to reach the preferred density.

To Assemble the Cake:
Cut a fine slice from one of the sponge cakes and blend it to fine crumbs and reserve.   Place one of the cakes on a dish and moisten with coffee liqueur (Tia Maria).   Spread with a thin layer of chocolate cream,  Repeat the same procedure twice more and then spread chocolate cream all over the cake.   Finally, sprinkle with the reserved chocolate crumbs. and decorate with strawberries.

Molten Chocolate