Chocolate cake , which the Italians call pasticciotti – one of the tastiest variants of the typical dessert of the gastronomic tradition of Puglia . The little brothers of the classic vanilla sour cherry pudding cupcakes are made of a soft, crumbly chocolate spread which, like the precious box, contains the irresistible cocoa-filled heart withfilling. The small cakes of Lecce, considered the symbol of the Salento of Puglia, are of very ancient origin and date back to the eighteenth century; but this version in particular seems to have been born in 2008, the year of the election of Barack Obama, in honor of the former President of the United States. Characteristic of this preparation is the use of fat, the main ingredient, to produce a fragrant and melting crumbly dough. Prepare them according to our step-by-step recipe and then enjoy breakfast, as an appetizer or as a tasty meal after eating; every event will be just right.

How to make a chocolate cake

Collect the fat in a bowl, add the egg and 50 grams of sugar (1) and process the mixture into a homogenous mass.

Add the sifted flour, about 30 grams of cocoa and the baking powder and stir again with a hand mixer (2).

Keep kneading with your hands until a firm, homogeneous mixture is formed; then form a ball (3), cover and leave to rest for 45 minutes in the refrigerator.

Meanwhile, mix the egg yolk with the remaining sugar in a bowl until the mixture is creamy and homogenous (4). Add the remaining cocoa and cornstarch and mix again.

Pour the milk into the pan and heat it. Cut the vanilla bean lengthwise, collect the inner seeds with the blade of a knife and place them with the bean itself in hot milk. As soon as the milk starts to boil, turn off the stove and soak the milk in vanilla (5).

Pour some more hot milk into the pre-cooked mixture (6), then bring it back to the heat and boil under constant stirring until cream is obtained.

Melt the chocolate in a double kettle, then add it to the cream (7), heat it and stir continuously with a whisk to avoid lumps.

When the chocolate cream starts to thicken, take it out of the oven (8) and let it cool down.

Take a few balls of the instant cocoa cookie and squeeze them with your hands until you get a few slices more than the paper cups (9).

Fill the dough bowls with a generous spoonful of chocolate cream, then close them with another slice of quick baking dough (10), close the edges well and pierce the surface with the tips of the forks. Then bake cupcakes for 10 minutes at 170 degrees C, raise the temperature to 210 degrees C and continue baking for another 10 minutes.

When the cakes are baked, take the cupcakes out of the oven and eat them warm or at room temperature (11).

How to store chocolate cupcakes

Freshly baked and cooled, chocolate cakes are really delicious, but you can also enjoy them cold the next day. Just keep them in the refrigerator, closed in a special sealed container.

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