Chocolate Easter Cake
Cake
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Cook Time
2 h
Servings
8
Difficulty
Easy
Prep Time
40 Min
Description
This chocolate Easter cake is a delicious variation of the traditional Neapolitan pastiera. The base is a cocoa shortcrust pastry, which gives an intense and enveloping flavor. The creamy filling is made with ricotta, cooked wheat, milk and dark chocolate, enriched with a touch of vanilla. Perfect for ending Easter lunch or for a delicious snack. Preparation takes a little time, but the result is guaranteed! I always prepare it for my family and it is always a great success. Try it too!
Ingredients (12 ingredients)
-
300 g Flour 00
-
120 g Lard
-
100 g Icing sugar
-
30 g Bitter cocoa
-
2 piece Eggs
-
500 g Cow's milk ricotta
-
150 g Cane sugar
-
250 g Cooked wheat
-
200 g Milk
-
100 g Dark chocolate
-
3 piece Eggs
-
1 tsp Vanilla essence
Preparation (11 steps)
Cocoa shortcrust pastry
Pour 300g of flour into the bowl. Add 120g of lard, 100g of icing sugar, 2 eggs and 30g of sifted bitter cocoa. Knead for 2 Min./kneading speed.
Shortcrust pastry rest
Remove the dough from the bowl, wrap it in cling film and let it rest in the refrigerator for 30 minutes.
Wheat and milk cream
Pour 250g of cooked wheat and 200g of milk into the bowl. Cook for 15 Min./90°C/speed 2.
Chocolate in the cream
Add 100g of coarsely chopped dark chocolate to the wheat and milk cream in the bowl. Mix for 20 Sek./speed 3.
Ricotta preparation
Put 500g of cow's milk ricotta and 150g of cane sugar in the bowl. Mix for 30 Sek./speed 3.
Eggs and vanilla
Add 3 eggs and 1 teaspoon of vanilla essence to the bowl. Mix for 20 Sek./speed 3.
Union of fillings
Add the chocolate and wheat cream to the ricotta in the bowl. Mix for 30 Sek./speed 3.
Preparation of the cake tin
Roll out the shortcrust pastry and line a 22-24 cm cake tin. Pour the filling into the cake tin.
Decorative strips
Roll out the remaining shortcrust pastry and cut strips about 1.5 cm wide. Arrange the strips on the surface of the pastiera.
Baking in the oven
Bake in a preheated oven in static mode at 180°C for 50 minutes in the central part, then lower the temperature to 170°C and move the pastiera to the lower part of the oven for another 30 minutes.
Cooling and decoration
Remove the pastiera from the oven and let it cool for at least 3 hours before enjoying it. Sprinkle with icing sugar before serving.
Finished cooking? Great! 🎉
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Created by
Giulia Longo
4
Rezepte
0
Kochbücher
Allergens
- Cereals containing gluten: Wheat
- Eggs
- Milk (including lactose)
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