Chocolate Pie from the Monastery
Blessed and fasting sweet...

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Chocolate Pie from the Monastery

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Ingredients

250 ml seed oil
500 ml orange juice
zest from 1 orange
300 g  granulated sugar
400 g flour for all uses sifted
6 tbsp.  Cocoa powder
2 tsp.  Baking soda
1 tsp. salt
2 Vanilines Powdered
FOR THE ICING
200 g couverture chocolate cut into pieces
3 tbsp. powdered sugar
2 tbsp. orange brandy liqueur
1 tbsp. seed oil
1 tbsp. margarine
  • Medium

Ingredients

  • FOR THE ICING

Directions

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Chocolate Pie from the Monastery

Blessed and fasting sweet …

 

My pleasure was great when we met Giannis Papagiannis, candidate Mayor of Veria, the charismatic Father Palamas, in the monastery of Kallipetra. We worshiped the miraculous icon of the Virgin Mary in the Holy Monastery of the Theotokos of Kallipetra, in the Aliakmon Valley. The historic monastery was destroyed in 1822, but also during the Macedonian Struggle in 1907, because the monks helped the Greeks and they were executed.

The meeting with the charismatic Elder Palamas and his words are the balsam for our soul. It is a heavenly place… Aliakmonas is so beautiful among the mountains that dominate in the landscape… it flows so slowly that it seems motionless. The storks dive in the water at the edge and a pelican makes his appearance triumphantly.

The day was special since it was the Father’s nominal feast so he had prepared for the pilgrims the famous chocolate pie that is fasting but very tasty.

The chocolate pie seemed to me unreal delicious next to the coffee and with a fine companionship…

 

Chocolate pie from the Monastery

From Father Palamas, Abbot of the Monastery of Kallipetra, Veria

Steps

1
Done
3 '

In the mixer bowl, mix the seed oil and the sugar with a whisk for 3 minutes and then add the orange juice, zest, soda, salt, vanillins and finally the cocoa.

2
Done

Continue the hitting and slowly pour the flour until the ingredients are homogenized.

3
Done
30 '

Pour the mixture into a buttered and floured baking pan and bake in a well preheated oven at 180° C for 30 minutes. We remove it from the oven after checking with the knife that it is baked. Allow it to cool for 15 minutes.

4
Done

AT THE SAME TIME WE PREPARE THE ICING

We melt in bain marie the chocolate couverture along with the rest of the ingredients and mix them with the spatula until the ingredients are homogenized.

5
Done

Pour the icing into the surface of the sweet and strew it with the spatula to cover the sweet uniformly.

6
Done
1 hour in the fridge

Allow the icing to cool well. If we want, we can cover it with transparency and put it in the fridge for 1 hour.

7
Done

We leave it for 20 minutes to return to room temperature and cut the chocolate pie into square pieces.

8
Done

We serve next to the coffee.

Sissy N.

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