Mascarpone and Chocolate Pasca
Automatically translated from Romanian. See the Romanian original
A creamy Easter Pasca with a fluffy chocolate base and a smooth mascarpone filling with rehydrated cranberries, topped with chocolate glaze.
Ingredients
Method
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Place all the mascarpone, 3 eggs, 100 g of sugar, 100 g of soft butter, vanilla, 2 tablespoons of semolina, and a pinch of fine salt into a food processor.
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Pulse well until a smooth and homogeneous mixture is obtained, then set aside to rest.
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In another bowl, mix together all the flour, 1 egg, 100 g of butter, 100 g of sugar, and a pinch of salt, mixing well.
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Add 2 tablespoons of cocoa, the baking powder, and the milk, stirring until a lump-free batter is obtained.
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Line a round springform pan (26 cm diameter) with parchment paper.
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Add the first layer, consisting of a little more than half of the chocolate batter, spreading it as evenly as possible.
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Spread the cheese layer on top, in which the rehydrated cranberries have been added.
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Pour the rest of the chocolate batter on top, as evenly as possible.
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Bake in a preheated oven at 180 degrees, without a fan, for 45 minutes.
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After removing it from the oven, cover the Pasca with a towel and let it cool down at its own pace.
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Prepare the glaze using the remaining ingredients (cocoa, butter, sugar) and 3-4 tablespoons of water, heated in a double boiler until completely melted.
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Pour the glaze over the Pasca once it has cooled.
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Refrigerate the Pasca for at least 1 hour before serving.
The story behind this recipe
This is a test for me. Actually, two tests. The first is to see if my theory is confirmed that the Pasca turns out creamier with mascarpone, and the second test is to see if I can make an edible Pasca, because it is my first time preparing this delicious Easter dessert.
The secret is to follow the quantities, and the result will be yum-yum.
Let's start!
Below is the list of necessary ingredients:
500 g mascarpone
200 g white flour
2 tablespoons semolina
4 tablespoons cocoa
4 eggs at room temperature
240 g sugar
1 cup milk
250 g soft butter
1 sachet of baking powder (10 g)
Vanilla
A little salt
Optional (but recommended) 2 tablespoons of rehydrated cranberries, or any other dried fruit - prunes, apricots, raisins, goji berries...
In a food processor, we put all the cheese, 3 eggs, 100 g sugar, 100 g soft butter, vanilla, 2 tablespoons semolina, and a little fine salt.
We process well, until we obtain a fine and homogeneous composition.
We leave it aside to rest.
In another bowl, we mix together all the flour, 1 egg, 100 g butter, 100 g sugar, and a pinch of salt. We mix well, then add 2 tablespoons of cocoa, the baking powder, and the milk.
We continue mixing until we obtain a lump-free dough.
We line a round mold with parchment paper. Mine has a 26 cm diameter.
We start with the first layer of chocolate. Take a little more than half.
Spread it as evenly as we can.
Next is the cheese layer, in which I added the cranberries and the chocolate.
As evenly as possible.
At the end, we pour the top layer of chocolate.
We put it in the oven (which should be preheated), for 45 minutes at 180 degrees, without a fan.
After we take the Pasca out of the oven, we cover it with a towel and let it cool down in peace.
We make the glaze from the remaining ingredients and 4 tablespoons of water.
Cocoa, butter, sugar, and 3-4 tablespoons of water.
Everything in a double boiler until they melt completely.
We pour the glaze after it has cooled!
We put the Pasca in the fridge for at least 1 hour before serving it.
Have a peaceful holiday!
