Chocolatopita

Ingredients for 1 servings:

• 626 g butter
• 10 tbsp cocoa
• 18 tbsp water
• 530 g sugar
• 10 eggs
• 330 g flour
• 1 packet of baking powder
• 1 ½ cl cognac
• 2 pinches of salt
• 700 g sugar
• 600 g water
• 2 packets of vanilla sugar
• 2 lemons or lemon juice

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

Very moist Greek chocolate cake dream (recipe translated from Greek)

Heat the sugar, cocoa, butter, and water until melted and creamy. Separate the egg yolks, whisk them, and add them to the cooled mixture. Pour in the cognac and mix everything well. Take a small glass of the sauce and set aside for later. Mix the flour with the baking powder and stir it into the cocoa mixture in small portions until well blended. Add the salt to the egg whites and beat until medium-stiff and fluffy. Fold in patiently and carefully. Butter a deep baking pan (approx. 30 x 30 x 7 cm) well and pour in the prepared batter. Bake at 180 degrees Celsius for approx. 45 minutes. For the syrup: Heat the sugar, water, vanilla, and lemon juice until the sugar has melted, then simmer over low heat for 5 minutes. Let it cool slightly, then pour the still-warm syrup over the completely cooled cake and let it absorb the syrup. (Hence the deep baking pan!) Finally, pour the jar of cocoa sauce from earlier over the cake and let it soak in. It tastes great fresh, but it also keeps well refrigerated for many days.