Chocolate Portokalopita

Prep Time Overnight drying time

Cook Time 1 hour 30 minutes

Servings 10-12


375g filo pastry, cut into strips and dry overnight on a table cloth.

500g dark chocolate

1 orange, zested

250g sunflower oil

250g sugar

200g Greek yogurt

200ml cream

50g Dutch cocoa powder

5 eggs

1 tsp baking powder

1 tsp baking soda

300ml buttermilk

For the syrup

600 grams sugar

500 ml of water

Juice of 2 Oranges


Preheat oven to 160C fan forced.

Make the syrup first by bringing the water and sugar to the boil. Once sugar has dissolved add orange juice. Boil for 5 minutes - allow to cool.

Using your hands, crumble up the dried filo pastry into fine crumbs - as much as possible.

Heat the cream and buttermilk in a saucepan. Take the saucepan off the heat, add the chocolate and stir thoroughly so it melts into the cream.

Beat the eggs with sugar in a mixer. Once nice and creamy, mix in using a spoon - yoghurt, orange zest and oil.

Sift in the Dutch Cocoa. Finally add the chocolate mixture and gently stir allowing everything to come together.

Add baking powder and baking soda to the fillo. Start mixing the fillo pastry into the chocolate mixture making sure that the filo is well incorporated. Allow to rest but stir every so often.

Butter and flour a 32cm round tray. Pour mixture into baking tray and bake for 45 mins - 1 hour. Check the centre of the cake with a skewer. If still wet, bake for another 15 minutes.

Pour cold syrup onto hot cake and allow to cool. Serve with cream or ice cream.


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