Chocolate Migliaccio

Chocolate Migliaccio is a delicious variant of the classic Neapolitan migliaccio, a semolina cake typically prepared during the Carnival period. Here is the recipe:

Ingredients

• 500 ml of milk
• 250 ml of water
• 150 g of semolina
• 200 g of sugar
• 4 eggs
• 50 g of butter
• Grated zest of 1 lemon
• 250 g of ricotta
• 100 g of dark chocolate, chopped (or in shavings)

Preparation

1. In a large saucepan, bring the milk to the boil with the water and a pinch of salt.
2. Sprinkle in the semolina, stirring continuously to avoid the formation of lumps, and cook for about 10-15 minutes until the mixture thickens.
3. Remove the mixture from the heat, add the butter and half of the sugar, stirring until fully absorbed.
4. Let the semolina cool, then incorporate the previously beaten eggs, the grated lemon zest, and the sieved ricotta to eliminate any lumps.
5. Add the chopped chocolate (or shavings) and the remaining sugar, mixing until you have a smooth mixture.
6. Pour the mixture into a previously buttered and floured cake pan (or lined with parchment paper).
7. Bake in a preheated oven at 180 °C for about 45-55 minutes, or until the migliaccio is golden brown and firm to the touch.
8. Allow to cool completely before unmolding and serving. If desired, you can dust the chocolate migliaccio with powdered sugar before serving.

Interesting Facts

Migliaccio originated as a poor dessert, prepared with simple ingredients such as semolina and ricotta. The addition of chocolate, once considered a luxurious ingredient, transforms this traditional sweet into a contemporary delight that combines the rustic flavor of semolina with the richness of chocolate.