The chocolate phyllo cake is a super tasty and super chocolaty dessert, very easy and quick to make, made with phyllo dough. Like puff pastry, phyllo dough is now a staple in my kitchen. It’s a super versatile base that I love and like to use in many different ways. This time, I made a delicious dessert with few and simple ingredients, also using some leftover chocolate from the Easter eggs. Crunchy, creamy, and truly delicious, this chocolate phyllo cake will be loved by both adults and children, perfect for breakfast or as a dessert, delicious on its own and also perfect to accompany with whipped cream or a scoop of ice cream. You’ll love it!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 9-10 inch pan
- Cooking methods: Oven, Electric oven, Air frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cup milk
- 2/3 cup sugar
- 3.5 oz chocolate
- 5.5 tbsps butter
- 1/4 cup unsweetened cocoa powder
- 11 sheets phyllo dough
- 2 eggs
- to taste vanilla
- to taste powdered sugar
Steps
The chocolate phyllo cake is very easy and quick to prepare. First, melt the butter in a bain-marie or microwave.
Take a sheet of phyllo dough, brush it with a little melted butter, and crumple it gently. Proceed the same way with all the other sheets.
Line a mold with parchment paper and arrange the crumpled phyllo sheets to form a spiral. Brush the surface with the remaining melted butter and bake in a preheated oven at 350°F for 20 minutes, until golden.
Meanwhile, prepare the “cream”: put the milk, eggs, sugar, unsweetened cocoa, and vanilla into a bowl and mix with a hand whisk.
Remove the cake from the oven and insert pieces of chocolate between the folds. Then pour the previously prepared mixture on top and bake the chocolate phyllo cake again at 350°F for about 25 minutes.
Take the cake out of the mold, garnish it with a dusting of powdered sugar, and serve.
Notes:
The chocolate phyllo cake keeps at room temperature for a couple of days or in the fridge for up to 4 days if it’s hot. It’s delicious on its own, perfect to accompany with cream or ice cream. You can use any chocolate you like; I used milk and white chocolate, but dark, milk, or white chocolate works well too.
Other desserts with phyllo dough HERE
