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 chopped dark chocolate (or in shavings)

Preparation

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

Trivia

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