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Migliaccio chocolate recipe by of 15-02-2020 [Updated on 26-02-2020]
The miles of chocolate it is a very chocolaty and aromatic dessert, in a word: very good! As you can imagine, it is nothing but the cocoa version of one of the most typical sweets of the carnival period here in Naples, the migliaccio. And in fact, to prepare it, I started from my classic recipe, making only 2 changes: I added cocoa, of course, and ricotta, which if you remember in my grandmother's version should not have been used, but which in this case in my opinion was suitable. all.
In fact, the result was really a success: a moist dessert, sweet at the right point (thanks to the ricotta that dilutes the bitterness of the cocoa a little) ... in short, definitely to be redone! So if you are looking for a new dessert for the Carnival period, this cake with semolina and ricotta could be for you.
How to make chocolate miles
First of all, prepare the semolina: pour milk, water, butter, vanilla bean and half an orange peel into a saucepan and bring to a boil.
Then lower the heat, remove the vanilla pod and orange peel, and pour the semolina, incorporating it a little at a time with a whisk.
Continue to cook for a few minutes, stirring, until it has thickened, then turn off and let it cool.
Separately, work the eggs with sugar, vanilla essence and the rest of the grated orange peel.
Then add the warm semolina, ricotta and cocoa and mix.
At the end also incorporate 3/4 of the chocolate chips.
Pour the mixture into the greased mold, level the surface well, decorate with the remaining drops and bake for about 40 minutes in a preheated convection oven at 180 ° C.
The chocolate millefeu is ready, let it cool for at least 2 hours before cutting it into slices and serving it.