The chocolate pasticciotto cake is a variation of the classic pasticciotto cake, a typical recipe from Salento. It’s an incredibly delicious spoon dessert made with my classic butter shortcrust pastry and filled with the addition of dark chocolate in the custard. The pasticciotto cake is a perfect dessert to serve at the end of a meal or for a tasty snack, simple and easy to make, I’m sure you’ll love it!

If you’re looking for more chocolate recipes, take a look at these:

Difficulty: Easy
Cost: Medium
Preparation time: 20 Minutes
Portions: 10
Cooking methods: Oven, Electric oven
Cuisine: Italian
Seasonality: All seasons

30.87 Kcal

calories per serving

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Energy 30.87 (Kcal)
Carbohydrates 4.84 (g) of which sugars 2.91 (g)
Proteins 0.57 (g)
Fat 1.14 (g) of which saturated 0.68 (g)of which unsaturated 0.43 (g)
Fibers 0.07 (g)
Sodium 0.83 (mg)

Indicative values for a portion of 10 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

4 egg yolks
1/3 cup all-purpose flour
1 3/4 cups milk
to taste vanilla (or cinnamon)
2/3 cup sugar
3.5 oz 70% dark chocolate
2 cups all-purpose flour
1 egg
6 1/2 tbsp butter
2/3 cup sugar
1 egg yolk

Tools

1 Pan

How to make the chocolate pasticciotto cake

Beat the egg yolks with the sugar and the flavoring in a bowl.
Add the flour and then the hot milk, then transfer to the stove.
Stir with a whisk until it thickens.
At the end of cooking, add the chopped chocolate and stir. Transfer the cream to a bowl to cool and cover it with cling film in contact with the surface.
In a bowl, place the flour, sugar, vanilla, eggs, and butter.
Knead with your hands until you get a dough ball, then let it rest in the refrigerator for 30 minutes.
After the resting time, divide the shortcrust pastry into two, and roll out the 2 disks less than 1 cm thick.
Line a 22-24 cm pan with the first disk, then prick it with a fork and fill it with the chocolate cream.
Cover it with the other disk, being careful to seal the edges well. Finally, bake in a preheated oven at 356°F (180°C) in static mode for 35-40 minutes.
Remove from the oven and let it cool completely, then sprinkle with powdered sugar and slice.