Pastiera Chocolate

Chococcino cake (89 votes)  
Category Tarts
 
Préparation: 30 minutes
personnes: 6-8 people
difficulté: low

Cooking process

Pastiera Chocolate

There pastiera chocolate It is a variant of the classic and usual Neapolitan pastries, which is prepared at my house over Easter. With pastiera chocolate replacing the flavors of orange blossoms, wild flowers and cinnamon with dark chocolate and liquor Witch.

The recipe for this pastiera, I do not know whether it was "invented" by my mom or my aunt, is the alternative to classic pastiera that this year I recommend you try! Do you think that as a child I knew this pastiera, ignoring the traditional one (instead of my house is not done!) And I have known rather than "tradizonale" only a few years ago. To date honestly still do not know to say which is my favorite, I'll explain in general how do: every year I put in a plate two slices of pastiera, a Neapolitan and a chocolate, and I try to figure out what my favorite! Too bad I have not yet dissolved the riddle ... so continuously ever to prepare them, and especially to eat them, both! 😉

Read also how to make the Easter dove

How do pastiera chocolate

Pastiera chocolate is the chocolate version of the classic Neapolitan Pastiera, ideal for changing the original recipe or any color you do not like the classic flavors kind of orange blossoms, wild flowers and candied fruit.

Ingredients (for 6-8 persons)

For the short pastry:

300 grams of flour 00
130 grams of sugar (Granulated)
150 g butter (cold)
2 eggs (Whole)
1 teaspoon of vanilla extract
1 teaspoon baking powder (in powder)

For the stuffing:

500 g cheese (trash can)
400 grams of sugar (Granulated)
500 grams of wheat (Precooked)
5 eggs (Whole)
200 ml of milk (Integer)
170 grams of dark chocolate
1/2 glass of Strega

Tools used

Molds 24cm diam.


Preparation


    To prepare the pastiera chocolate started to prepare the pastry according to the basic recipe, to see the full recipe click here: how to make the pastry. 
    In a bowl brought together the flour, sugar, cold butter into small pieces, eggs, salt, vanilla and baking powder and processed everything quickly to form a compact dough.
    Pastiera Chocolate
    Pastiera Chocolate
    Wrap in plastic wrap and put it to rest half an hour in the refrigerator.
    Pastiera Chocolate
    Meanwhile, prepare the cream filling: Put the milk in a saucepan with the grain precooked and bring to a boil, stir every now and expect to get a fairly thick cream.
    Pastiera Chocolate
    Pastiera Chocolate
    Transfer the cream of wheat in a bowl and let cool.
    Pastiera Chocolate
    The ricotta with the sugar and the liqueur Strega, work the eggs and add them to the cream cheese.
    Pastiera Chocolate
    Pastiera Chocolate
    Also add the corn and finally the chocolate coarsely chopped.
    Pastiera Chocolate
    Pastiera Chocolate
    Mix all the ingredients for a cream rather smooth.
    Pastiera Chocolate
    Take back the pastry and roll out the dough with a rolling pin into a sheet circular, keeping aside a little 'for the strips of decoration, pour the cream filling and trim the edges of the dough.
    Pastiera Chocolate
    Pastiera Chocolate
    With the pastry from the most advanced sealing derive the strips you are going to place on the cream to decorate pastiera. 
    Pastiera Chocolate
    Pastiera Chocolate
    Pastiera Bake in preheated oven at 180 degrees for 30 minutes, or until the pastiera appears golden.
    Pastiera Chocolate
    Remove from the oven and let cool completely pastiera before serving, to allow a complete assemblage of flavors.
    Your pastiera chocolate is ready!
    Pastiera Chocolate
    Pastiera Chocolate

Author's tips

Marianna Pascarella

As with the classic pastiera, this pastiera chocolate tastes better eaten the next day.