The cooked wheat and chocolate cake is a dessert that smells like pastiera, delicious and simple to prepare. When we tasted it, it felt like enjoying a pastiera but with the texture of a cake, and this is because the main ingredient of this dessert is cooked wheat which, as is known, is, along with ricotta, the protagonist in the Neapolitan pastiera, besides the orange blossom aroma that gives this dessert an amazing scent and aroma! To make this cake even more delicious, lots of dark chocolate pieces that will become melty and irresistible during baking!
The preparation is very simple: we mix the eggs with sugar and grated lemon zest, add ricotta, oil, milk, orange blossom aroma, incorporate the sifted flour with the baking powder and finally the cooked wheat and chopped chocolate. We pour the batter into a 20 cm (8 inches) diameter springform pan and bake for 50 minutes at 356°F. After letting it cool, we serve it sprinkled with powdered sugar.
The batter of this dessert is prepared in less than five minutes simply by mixing all the ingredients in a bowl first with a whisk and then with a spatula, without using electric whisks, mixers, or other electronic tools. Moreover, with this cake, we can recycle any leftover cooked wheat from the Easter period but also chocolate creating a dessert that recalls the pastiera in every way but with the texture of a soft and delicious cake. For breakfast, snack, as a dessert, or whenever you prefer, try the cooked wheat and chocolate cake!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter, Spring
Ingredients to make Cooked Wheat and Chocolate Cake
- 1 cup g cooked wheat
- 3/4 cup g all-purpose flour
- 1/2 cup g sugar
- 2 eggs
- 3 oz g dark chocolate (we used chocolate with hazelnuts)
- 1/4 cup g ricotta
- 2 tbsps ml sunflower oil
- 2 tbsps ml milk
- 2 tsps g baking powder
- lemon zest
- orange blossom aroma
- powdered sugar
Tools to make Cooked Wheat and Chocolate Cake
- 1 Bowl
- 1 Spatula
- 1 Hand whisk
- 1 Springform pan
- 1 Oven
Steps to make Cooked Wheat and Chocolate Cake
Begin preparing the cooked wheat cake by pouring the eggs, sugar, and grated lemon zest into a bowl. Mix with a whisk until you get a well-combined and fluffy mixture.
Add the ricotta and drizzle in the oil, milk, and orange blossom. Stir.
Sift the flour with the baking powder and incorporate them into the eggs, continuing to mix.
Finally, add the cooked wheat and chopped dark chocolate and mix with a spatula.
Grease and flour a 20 cm (8 inches) diameter pan and pour in the prepared batter. Bake in a static oven for about 50 minutes at 356°F. Always do the toothpick test to check the baking, then remove from oven and let cool on a cake rack.
Transfer the cooked wheat and chocolate cake onto a serving plate and garnish with powdered sugar.
Simo and Cicci recommend
You can store the cooked wheat and chocolate cake in a cake container at room temperature for up to 5 days.
You can add candied fruits to the batter if you like.
You can use dark or milk chocolate, or in the spirit of recycling Easter leftovers, even Easter egg chocolate.
If you don’t like the texture of wheat, you can blend it and then add it to the other ingredients.
You can replace lemon zest with orange zest.
