The Neapolitan chocolate pastiera is a typical Neapolitan dessert, although the classic version has a white base, but I, as a chocolate lover, could only make it in another version.
A typical Easter dessert, but to be fair, we find it at almost every party worth mentioning.
Besides my version, it’s easy to find the pastiera in versions with rice, almonds and custard, hazelnuts and cocoa, in other words, in various delicious ways.
In the version I propose, enriched with chocolate, I believe it will win you over at the first bite.
The secret to pastiera is the right balance of flavors, especially aromas that should leave their mark with every bite.
Making pastiera requires time and patience, but the final result is a dessert that deserves every minute spent.
It’s said that a true pastiera should rest for at least a day before being served, so the flavors can meld perfectly.
If you can’t find separate candied citron and orange, you can use mixed candied fruit.
I only advise you to be very careful in preparation and once cooled after baking, store it in the fridge to keep it at its best.
If you make this or any other recipes from my blog, feel free to send me your photos and I will post them on my FB page under your name.
Approx. 508 kcal per person
- Difficulty: Medium
- Cost: Expensive
- Rest time: 1 Hour
- Preparation time: 45 Minutes
- Portions: 12 people
- Cooking methods: Electric oven, Boiling
- Cuisine: Regional Italian
- Region: Campania
- Seasonality: Easter
Ingredients for making Neapolitan Chocolate Pastiera
Ingredients for a mold of 10 inches in diameter at the top and 8 inches at the base
- 2 eggs (medium)
- 1/2 cup sugar
- 7 tbsp butter (or softened lard)
- 1/4 cup unsweetened cocoa powder
- 1 1/4 tsp baking powder
- 2 1/2 cups all-purpose flour
- 12 oz pre-cooked wheat for pastiera, drained
- 1 cup whole milk
- 3 1/2 oz 70% dark chocolate
- 2 tbsp butter (or lard)
- lemon zest (grated)
- 7 oz cow's milk ricotta
- 7 oz sheep's milk ricotta
- 1 3/4 cups sugar
- 3 eggs (medium)
- 1 3/4 oz candied oranges
- 1 3/4 oz candied citron
- 1 vial orange blossom water
- 1 vanilla bean (or 2 teaspoons liquid vanilla)
Tools
- 1 Tart pan Tart pan
Preparation of Neapolitan Chocolate Pastiera
First, prepare the shortcrust pastry by combining the ingredients and mixing them well.
You can work it by hand or use a hand mixer to finish working it on a floured work surface.
Work well, then wrap the dough in plastic wrap and put it in the fridge for half an hour.
Drain the wheat for the pastiera and put 12 oz in a saucepan, add the milk, grated lemon zest, butter, and cook over medium heat for 20 minutes, stirring occasionally.
Meanwhile, cut the dark chocolate into pieces and set aside.
Once the wheat has thickened well, turn off the heat, add the chocolate, and mix well.
Let the mixture cool, and if possible, put it in the fridge to speed up the process, maybe covering it to avoid too much warm air circulating in the fridge.
In the hand mixer, place the well-drained ricotta, add the sugar, and mix well.
Add the eggs, orange blossom water, the inside of the vanilla bean, or add liquid vanilla and mix the mixture well.
Finally, add the candied orange and citron and incorporate them into the mixture.
At this point, combine the cooled chocolate wheat with the ricotta cream and mix well to incorporate the two mixtures.
Take the shortcrust pastry out of the fridge and divide it to get a portion that is 3/4 and the other smaller.
Roll out the larger part into a not-too-thin sheet and place it in a buttered and floured mold (10 inches at the top, 8 inches at the base).
Pour the wheat and ricotta cream mixture inside the pastry, and with the remaining pastry, cut out strips for decoration on the surface. I made 7, as they say, they should always be odd.
Seal them well on the edges and bake in a preheated oven at 350°F for 50-60 minutes.
The baking time may vary depending on whether the mixture inside remains more or less dense when raw, so check the baking carefully.
