Traditional recipes

Chocolate tart (Chocolatopita)

Chocolate tart (Chocolatopita)

Only for chocolate lovers !!! It is a syrupy cake with melted chocolate, very tasty! It is a cake that can be found in all pastry shops in Greece.


  • 150 gr sugar
  • 250 gr flour that has built-in baking powder
  • 50 gr cocoa 100% unsweetened
  • 2 teaspoons baking powder
  • 1 sachet of vanilla sugar
  • 200 gr butter
  • 5 eggs
  • a little salt


  • 700 ml water
  • 400 gr sugar
  • a little squeezed lemon
  • 1 sachet of vanilla sugar


  • 200 gr dark pastry chocolate
  • 100 ml of milk

Servings: 16

Preparation time: less than 60 minutes

RECIPE PREPARATION Chocolate tart (Chocolatopita):

Mix all the cake ingredients for about 2-3 minutes with the mixer and then place the composition in a tray previously greased with butter and place in the preheated oven at 180 ° C for about 45 minutes (depending on the oven of each). When you have 10 minutes left until the end, start making the syrup, boiling the ingredients for about 3-4 minutes. The syrup must be poured hot over the cake just out of the oven! Allow to cool and start making the glaze. Heat the milk and when it starts to boil take it off the heat and put the broken chocolate in small pieces, let it melt for a few minutes (it will be easier to mix and mix!). When the cake has cooled, then pour the chocolate cream on top and move the tray to cover the entire surface.

Allow to cool before serving!

Tips sites


If there are no children to serve from this cake, you can add 1 tablespoon of brandy to the cream.


Serve better when left in the fridge for at least 30 minutes


if you find it too sweet, put less sugar in the syrup, only 300 gr and only 100gr on the counter. anyway, the chocolate cream is just on top

One recipe a day: Pear and chocolate tart

The easier it is to eat, the faster it is eaten pear and chocolate tart. It's a simple, seasonal dessert that is worth trying.

To make the tart with pears and chocolate you need 500 grams of pastry for a classic round tray, shallow, and for the filling you need 100 grams of plain dark chocolate, broken into pieces, 150 grams of butter , 150 grams of powdered sugar, 150 grams of almonds, 50 grams of flour, three eggs, a tablespoon of lemon juice and three to four hard but well-ripened pears.

Put the broken chocolate in pieces in a bowl and melt it (in the microwave or in a bowl with hot water). In another bowl put the ground almonds, sugar, flour, soft butter and whole eggs and mix everything well with the mixer until a cream results.

Clean the pears and cut them into long slices. Put them in a bowl and sprinkle with lemon juice.

Put the dough in the pan and lift the edges on its walls. Put the almond cream and spread it evenly. With a spoon, spread the melted chocolate evenly and place the pear slices on top.

Bake the tart in the oven well heated and on the right heat for 30-40 minutes.
Serve the tart well roasted, powdered with sugar.

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With a troubled personal history, but with a gastronomic career always on the wave, Martha Stewart was named, in 2001, the strongest woman in the world. Although she is involved in a lot of business independent of the culinary field, her passion remains cooking, as evidenced by the numerous cookbooks released (Martha's Stewart Pies & Tarts, Martha Stewart's Quick Cook, etc.) and the culinary television shows she has moderate (Martha Stewart Living and Martha'S Kithen).

  • For the crust:
  • 125 grams of biscuits
  • 30 ml melted and cooled butter
  • 75 ml milk
  • powdered sugar (optional - I did not add)
  • For the cream:
  • 200 grams of dark chocolate (55% cocoa mass)
  • 2 sachets of instant coffee
  • 2 tablespoons vanilla powdered sugar (I flavored it at home, drying some split vanilla seeds directly in the jar with powdered sugar)
  • 600 ml natural whipped cream
  • 10 grams of gelatin granules
  • 60 ml of cold water
  • 200 grams of candied cranberries
  • 150 grams of frozen cherries (or compote)

• 375 g dark chocolate
• 50 g butter
• 200 ml liquid cream.

Put flour, cocoa and sugar in a bowl and mix. Add the butter, which must be cold. Stir in the butter until you get a sandy dough. Add warm water and mix until you get a crust. Form a ball out of it, wrap it in cling film and leave it in the fridge for 30 minutes. If you do not have time to make the filling, you can leave it for the next day or when you need to prepare the tart.
After removing the crust from the fridge, spread it on the work surface on which you sprinkled a little flour and put it in the pan greased with butter. Put baking paper on it and add the beans or rice (which you have) to bake evenly. Bake at 200 ° C for 25 minutes.

For the filling, put a bowl on the fire, in a bain marie and add the chocolate and liquid cream. Stir until the chocolate melts and obtain a creamy and homogeneous mixture. Remove from the heat, add the butter and stir until it melts.
Leave for a while and then pour in the prepared and slightly cooled crust. Spread evenly over the entire surface, leave for another 10 minutes - 15 minutes at room temperature and then refrigerate for 2, 3 hours before serving.

Chocolate tart


For the dough: 1 glass of flour, 100 gr. Cold oil, 2 tablespoons sugar, 2 tablespoons cold water, 1 tbsp. cream salt knife: 500 ml whipped cream, 300 gr. dark chocolate, 2 egg yolks, 2-3 tablespoons cocoa

Dough: Mix the ingredients until smooth. Grease a tray 24-26 cm in diameter with oil or margarine, powder it with flour and line it with the prepared dough. Place in a hot oven at medium temperature (150-170 degrees, depending on the oven) for 25 minutes. Cream: Put on the fire in a chocolate pot with whipped cream until it melts and mixes. Remove from the heat and add the yolks, stirring until incorporated. Both the cream and the baked dough are left to cool a little, then pour the cream over the dough and place in the hot oven for another 12 minutes. Cool and powder with cocoa. Serving Serve cold with a vanilla sauce or ice cream or fresh fruit (strawberries, strawberries, raspberries, blueberries) or compote fruit (1/2 pear, 1/2 peach, etc.)

Chocolate tart

Dough :, 150 gr flour, 125 gr cold butter, 50 gr powdered sugar + a sachet of vanilla sugar, 1 teaspoon cinnamon, Cream :, 250 gr ricotta, 150 gr Nougat / melted chocolate, 2 tablespoons sugar, 2 tablespoons whipped cream liquid, 1 egg, 1 teaspoon baking powder

Difficulty: low | Time: 1h

Cut the very cold butter into cubes and mix it with the flour until it has a sandy consistency. Add the egg and salt, continuing to knead. If necessary, add a tablespoon of very cold water. When the dough is smooth, put it in the fridge for an hour.

Spread a sheet of dough and place it in a tart shape, including on the walls of the mold. Put baking paper on it, in which you put a layer of flour or dried beans, and bake the tart crust for 25-30 minutes, in the oven heated to 180 ºC. Let it cool.

Meanwhile, put the cream mixed with the sugar and a pinch of salt on the fire. When it starts to boil, turn off the heat and add the chopped chocolate and butter. Stir until everything is smooth and the cream is shiny. Finally, pour the milk and incorporate it. Pour the composition into the tart dough and let it cool in the fridge for a few hours, then you can cut it into slices. If you want, garnish with grated chocolate.

Chocolate tart

1. For the countertop: in a bowl rub the cold butter with the sugar well then add the flour and the egg.
2. Mix the dough with your hands until it is homogeneous, seal it in the form of a ball, wrap it in plastic wrap and let it cool for 60 minutes.
3. Remove the dough from the fridge and spread it on a work surface sprinkled with flour, then line it with a tart form previously greased with butter (the tray must have a diameter of 24 cm).
4. Prick the sheet with a fork then put a baking sheet and a few beans / rice on top.
5. Put the top in the preheated oven, for 10-15 minutes then remove the baking sheet and the beans / rice let the top cool.
6. Preparation of the cream: put the milk, cream and sugar in a saucepan and bring the ingredients close to the boiling point (the cream should not boil).
7. Turn off the heat, add the chocolate and mix with a whisk until well blended.
8. Separately, beat the yolks and incorporate them into the warm chocolate cream, stirring vigorously.
9. Pour the cream over the counter then put the tart in the oven for 10-15 minutes or until the chocolate filling is firm on the surface, but if the tray moves it shakes slightly.
10. Remove the tart from the oven and let it cool then decorate it as desired (I used white chocolate).