SOFT CHOCOLATE MOSTACCIOLI with sponge cake, simple and delicious Neapolitan Christmas sweets with almond and orange aroma.
Easy to make, these soft chocolate mostaccioli are a real treat, they can be enjoyed one after the other and are loved by both adults and children.
The recipe to make soft chocolate mostaccioli is perfect if you have leftover sponge cake or panettone, you can also make them with these two desserts.
Prepare the dough and cook them, then cover them with chocolate, a real delight, needless to say, they disappear quickly.
Follow me in the kitchen today there are soft chocolate mostaccioli!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 30 Minutes
- Portions: 15
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 cups sponge cake
- 3 tbsp unsweetened cocoa powder
- 3/4 cup almonds
- 1/4 cup orange juice
- 2 tbsp water (or rum)
- 1/4 cup sugar
- 1/2 tsp pisto
- 7 oz 60% dark chocolate
- 3 tbsp heavy cream
- 2 eggs
- 1/4 cup sugar
- 2/3 cup all-purpose flour
- 1/2 packet baking powder
Steps
To thin the melted chocolate if it’s hot, use milk or hot water otherwise it hardens and you’ll have to melt it again.
First, prepare the sponge cake by beating the eggs with sugar, let the volume double then add the flour with baking powder while mixing with electric beaters, pour in a 8-inch cake pan and bake for 15-20 minutes in a preheated oven at 350°F
Remove from oven, let cool then crumble it in a bowl.
For the recipe, I used almonds with skin, toast them in the oven at 350°F for about ten minutes or under the grill at 480°F
Chop the almonds not too finely but slightly coarse and set aside.
Grate the orange peel or blend it in a mixer with a tablespoon of sugar, use only the orange part, avoid the white part as it’s bitter.
Add the almonds and orange zest to the sponge cake, add the orange juice and start working it, the mixture should be workable, moist.
If needed add water or a bit of rum, add the cocoa, pisto and continue to mix everything well.
With the help of flour, roll out the dough on the work surface and cut with a 2-3 inch cutter or cut into diamonds, the soft mostaccioli are quite thick, about 1 inch.
Place the sweets on the baking sheet lined with paper, brush with water to remove any flour residues and bake in a hot oven at 430°F for 7 minutes, remove from oven and let cool.
Melt the chocolate in a bain-marie with a bit of cream, then with the help of two forks dip the mostaccioli and cover them well, let dry on a rack in a cool place.
Bon appétit
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