CHOCOLATE RAVANI

When the classic ravani met the chocolate.

If you’re a fan of Mediterranean desserts, you’ve likely heard of Revani, the traditional Greek semolina cake soaked in syrup. But have you tried the chocolate version? Greek Chocolate Revani takes this classic dessert to a whole new level, infusing the rich, moist cake with the indulgent taste of chocolate, making it an irresistible treat for any occasion.

This rich, velvety topping is made by melting high-quality chocolate with warm cream, creating a luscious layer that contrasts beautifully with the airy texture of the revani. The bitterness of the dark chocolate complements the sweetness of the cake, offering a sophisticated balance of flavors.

Greek Revani with Chocolate Ganache is perfect for those who love traditional desserts but also crave something a bit more indulgent. It’s an excellent choice for special occasions or when you want to impress guests with a dessert that’s both familiar and innovative.Serve it with a dollop of whipped cream or a scoop of vanilla ice cream, and you have a dessert that’s sure to please everyone at the table. Whether you’re a fan of Greek cuisine or just looking to try something new, this revani with chocolate ganache is a must-try!

Ingredients

1 cup fine semolina
1 cup self-rising flour
1 cup sugar
1/2 cup milk
5 eggs
1/2 tsp. salt
1 tsp.vanilla extract

Syrup:


2 cups sugar
2 cups water
2 tbsp unsalted butter
2 tbsp lemon juice
1 tbsp lemon zest

Chocolate Ganache

300gr of semisweet chocolate,

1 cup (240ml) of heavy cream

1 tablespoon of unsalted butter (optional, for added shine and richness)

Directions

Preheat your oven to 180C, and butter well a cake pan.
In a large bowl , beat eggs and sugar on high until you get a pale, light yellow color.
Stir in the milk.

In a separate bowl sift together the flour, vanilla, salt and all the semolina. Slowly add the dry mix to sugar-eggs mixture and mix until incorporated.
Evenly pour into the pan and bake for 30 to 40 minutes, until golden.

While the cake is cooking, make the syrup

Bring to a high boil and let cook for 10 minutes.
Once the cake is done and cool, slowly pour your syrup over the cake and let come to room temperature.

Chocolate Ganache

Place the chopped chocolate in a heatproof bowl. If using chocolate chips, ensure they are high-quality to melt smoothly.

In a small saucepan, heat the heavy cream over medium heat. Keep an eye on it and heat until it just begins to simmer. Do not let it boil.

Pour the hot cream over the chopped chocolate. Let it sit for about 2-3 minutes to soften the chocolate.

After the chocolate has softened, stir gently with a whisk or spatula until the mixture is smooth and glossy. If you’re using butter, add it now and stir until it’s fully incorporated.

Spread chocolate ganache over the Ravani.

Cover and refrigerate.

TIP:

Ganache can be flavored with extracts (like vanilla or almond), liqueurs, or spices for added depth.

DID YOU MAKE THIS RECIPE?
Please let me know how it turned out for you! Leave a comment below and share a picture on  Instagram with the hashtag #mygreekitchen