Chocolate Easter Cake

Chocolate Pasca - A Holiday Delight

Chocolate pasca is a traditional dessert often prepared during holidays, but it can be enjoyed anytime. This recipe combines the fluffy texture of the dough with the creamy filling of cheese and chocolate, creating an unmistakable taste. Below, I will detail each step to help you achieve a perfect pasca that will impress any guest.

Preparation time: 30 minutes
Rising time: 1 hour
Baking time: 45 minutes
Total: 2 hours 15 minutes
Number of servings: 10

Ingredients

For the dough:
- 350 g flour
- 20 g fresh yeast
- 150 ml lukewarm milk
- 100 ml lukewarm water
- 70 g sugar
- 1 egg
- 35 g soft butter
- 1 packet vanilla sugar
- 30 g cocoa
- A pinch of salt

For the filling:
- 250 g cottage cheese (preferably low-fat)
- 1 egg
- 4 tablespoons sugar
- 1 tablespoon semolina
- 1 tablespoon flour
- 50 g chocolate chips
- 1 packet vanilla sugar

For brushing:
- 1 egg white
- 10 g chocolate chips (for decoration)

Instructions

1. Preparing the dough
- In a large bowl, mix the flour with the cocoa. Ensure that the ingredients are well integrated to avoid lumps.
- In another container, gently heat the milk and water (they should be lukewarm, not hot). Add the yeast and sprinkle 1 teaspoon of sugar. Let the mixture sit for 5-10 minutes until foam forms on the surface, indicating that the yeast is active.

2. Kneading
- Make a well in the center of the flour mixture and pour the yeast mixture into it. Add the lightly beaten egg, sugar, vanilla sugar, and a pinch of salt.
- Knead the dough for about 10 minutes until it becomes elastic and no longer sticks to your hands. If necessary, you can add a little extra flour, but avoid adding too much to prevent the dough from becoming too dry.
- Add the soft butter and continue kneading until it is well incorporated.

3. Rising
- Cover the bowl with plastic wrap or a clean towel and let the dough rise in a warm place, away from drafts, for 1 hour or until it doubles in size.

4. Preparing the filling
- In a bowl, mix the cottage cheese with the egg, sugar, vanilla sugar, semolina, and flour. Make sure the cheese is well mashed and that there are no lumps. Finally, add the chocolate chips and mix well.

5. Shaping the pasca
- After the dough has risen, divide it into two parts: one larger and one smaller. Roll out the larger part on a floured surface to a sheet about 1 cm thick.
- Grease a baking tray with butter and dust it with flour. Place the sheet of dough in the tray.
- From the smaller part of the dough, form 3 long strands that will create the edge of the pasca. Braid these strands and place them around the sheet of dough, forming a border.
- Cover the tray with a towel and let it rest for 30 minutes.

6. Filling
- Sprinkle the bottom sheet with a teaspoon of semolina to absorb moisture. Fill the pasca with the prepared cheese mixture.
- Brush the edges with the lightly beaten egg white and sprinkle the chocolate chips on top for added flavor and an appetizing look.

7. Baking
- Preheat the oven to 180°C. Place the tray in the oven and bake the pasca for about 45 minutes, or until it turns golden and a knife inserted in the center comes out clean.
- Let the pasca cool in the tray for 10-15 minutes, then transfer it to a wire rack to cool completely.

8. Serving
- The chocolate pasca is served cold, cut into generous slices. You can accompany this dessert with a scoop of vanilla ice cream or a cup of aromatic coffee to highlight the intense flavors.

Useful tips
- Yeast: Make sure the yeast is fresh. If using dry yeast, you can reduce the amount to 7 g.
- Cottage cheese: You can use cottage cheese with different fat percentages, but a lower-fat version will provide a lighter filling.
- Semolina: Adding semolina to the filling helps absorb moisture and maintain texture. Avoid omitting this ingredient for the best results.
- Variations: You can add raisins, nuts, or other dried fruits to the filling to customize the pasca to your taste.

Nutritional benefits
This chocolate pasca has a balanced protein intake due to the cottage cheese and egg, while the chocolate adds antioxidants. Additionally, with a moderate sugar content, it is a healthier choice compared to other fat-rich desserts.

Frequently asked questions
1. Can I use whole wheat flour?
Yes, but keep in mind that the texture will be denser, and the taste will be more pronounced.

2. How can I store the pasca?
It stores well in the refrigerator for 3-4 days, covered with plastic wrap to prevent drying out.

3. Can I freeze the pasca?
Yes, it is recommended to portion it and wrap it well for freezing. You can consume it after thawing, letting it warm to room temperature.

By experimenting with this recipe, you will bring a touch of magic to every holiday or special moment. Chocolate pasca is not just a dessert, but a sweet memory shared with loved ones. Enjoy!

 Ingredients: 350 g flour 20 g yeast 150 g milk 100 g water 70 g sugar 1 egg 35 g soft butter 1 vanilla sugar 30 g cocoa 1 pinch of saltFILLING 250 g cottage cheese 1 egg 4 tablespoons sugar 1 tablespoon semolina 1 tablespoon flour 50 g chocolate chips 1 vanilla sugar 1 teaspoon semolina for dusting the bottom dough layerBRUSHING 1 egg white 10 g chocolate chips

 Tags:  easter bread