The chocolate Neapolitan pastiera is a tasty variation of the classic grandmother’s Neapolitan pastiera recipe made with cooked wheat, ricotta and cocoa for a richer, more enveloping flavor. It is an ideal dessert to enrich the Easter Menu and perfect for surprising the most demanding guests.
If you prefer the original version, you can find the traditional Neapolitan pastiera recipe, the traditional preparation of this Easter cake that is a symbol of Campanian cuisine, especially Neapolitan cuisine. The chocolate reinterpretation we’ll prepare in this recipe keeps all the aromas and textures of the traditional recipe, but with a modern note that makes it perfect for those who want a Easter dessert with a stronger taste, also characterized by a cocoa shortcrust pastry
Now let’s go to the kitchen to find out how to make dark chocolate pastiera. Before we start, remember that if you want to stay updated on my recipes you can follow my Facebook page and my Instagram profile.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 1 Hour
- Preparation time: 1 Hour
- Portions: 12-14
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Easter
Ingredients to make the chocolate Neapolitan pastiera
- 2 2/3 cups cooked wheat (in jar)
- 1 2/3 cups milk
- 1 2/3 cups ricotta (sheep ricotta)
- 1 cup + 2 tbsp cups sugar
- 5 oz dark chocolate
- 3 eggs (large)
- 1 cup candied peel (about 3.5 oz orange peel and 1.8 oz citron)
- 1 tablespoon orange blossom water
- 1 tablespoon wildflower honey
- 1 teaspoon vanilla extract
- 3 1/3 cups all-purpose flour (00)
- 7/8 cup lard (or butter)
- 2 eggs (small)
- 3/4 cup + 2 tbsp cups sugar
- 3 tablespoons unsweetened cocoa powder
- to taste lemon zest
- pinch salt
- 1 teaspoon vanilla extract
- 30
Useful tools to make the cocoa pastiera
- Cake pan 11-inch
- Oven
- Bowl
- Rolling pin
- Saucepan
- Pastry wheel
Steps: how to make the chocolate pastiera
Gather the precooked wheat in a saucepan, cover with the milk and add the butter, two tablespoons of sugar taken from the total, and the orange and lemon peels.
Cook for about 20-30 minutes over moderate heat or until all the milk has been absorbed, leaving a thick, creamy mixture, then remove the peels.
You can now decide to leave the wheat as it is or give it a quick blend with an immersion blender to make it even creamier.
While the wheat is still warm, add the chocolate, stir to melt it, combine and let cool.
In a large bowl, work the ricotta with the eggs, sugar, flavorings, honey and candied peel.
Once you have a smooth, homogeneous mixture, add the cooled or lukewarm cooked wheat mixture and mix thoroughly.
Place in the refrigerator.
Pour the flour onto a work surface, add the lard (or butter) and work together until you obtain a crumbly texture.
Make a well again, put the cocoa, the eggs, the sugar, the vanilla extract and the grated orange zest in the center.
Mix everything so that the sugar dissolves into the eggs, then knead until you obtain a smooth, homogeneous dough. Wrap in plastic wrap and refrigerate for 30 minutes.
After resting, roll the dough out to a thickness of about 0.2 inches (about 3/16 in) on a floured surface, then roll it around the rolling pin and unroll it over the pan. If it breaks, don’t worry — you can fix it with your hands.
Run the rolling pin over the pan to remove excess dough and pour the ricotta-and-wheat mixture into the pan.
Roll out the remaining dough and make the typical strips (7 — at least that’s how many they say there should be), cutting them with a pastry wheel.
Decorate the pastiera and bake it in a conventional oven at 356°F for about 1 hour and 10 minutes.
During baking the pastiera will puff up (just like a cheesecake), it may crack a little, but that’s normal and nothing to worry about.
After the hour, remove from the oven and let cool slightly before unmolding.
The pastiera should be eaten at room temperature after at least one day of resting (some say even three) so that the aromas can fully develop, and you may dust it with powdered sugar before serving.
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Storage notes and tips
It keeps at cool room temperature for two or three days covered with a cotton or linen cloth; others store it at room temperature up to 7-10 days after preparation. Some prefer to refrigerate it or freeze it already portioned. We never go beyond three days: following our tradition, I prepare two on Good Friday and we eat them between Easter and Easter Monday.
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Frequently Asked Questions
Can the chocolate Neapolitan pastiera be made in advance?Yes. Like the traditional version, the chocolate Neapolitan pastiera should be prepared at least 24 hours in advance so that the filling firms up and all the aromas blend perfectly during resting.
What is the difference between the classic pastiera and the chocolate version?
The chocolate Neapolitan pastiera is a variation of the grandmother’s pastiera that includes the addition of cocoa or chocolate to the filling for a more intense flavor. If you prefer the original version, you can follow the preparation of the traditional Neapolitan pastiera here.
Does the chocolate pastiera need to rest?
Yes. To achieve a creamy consistency, it is important to let the chocolate pastiera rest at least 24 hours before serving, just like the traditional version.
Is the chocolate pastiera a vegetarian recipe?
Yes. The chocolate pastiera is a vegetarian recipe because it is made with ingredients such as ricotta, eggs, wheat and sugar, without the use of meat or fish.
