Hazelnut and Cocoa Pastiera
- Vegetarian
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 50 min
- Serving: 10
- Cost: Low
- Note + the time for the crust to set in the refrigerator
PRESENTATION
Pastiera alle nocciole e cacao is a super tasty twist on the classic Neapolitan Easter cake. This version brings a bold new flavor straight from the beautiful region of Campania. Traditionally, pastiera is a beloved dolce tradizionale napoletano with ricotta and cooked wheat. But you know, this version really really stands out. The cocoa shortcrust pastry (pasta frolla) is enriched with hazelnut paste and flour—giving it an intense aroma and toasty undertones. Seriously hard to resist.
And listen, the filling isn’t just the usual mix. It includes chocolate chips and candied orange and citron peel. So it creates a sweet and soft texture. Really fresh twist on the traditional cake. If you love experimenting, the pastiera napoletana al cioccolato is a must-try. It blends chocolate and hazelnut flavors with creamy ricotta, making every bite extra rich and special. I mean, who can resist that?
Here’s the deal: while tradition is cherished, shaking things up with Italian desserts is pretty much what you need sometimes. The pastiera alle nocciole e cacao is perfect for Easter or anytime you crave a soft and moist treat. In Naples, there’s a buzz about cheesecake-style pastiera and other creative combos. So, there's no need to stick to one version. The best part? How the flavors come together. The cocoa pastry shell is crispy at the edges, while the filling stays moist.
Chocolate pieces and candied fruit offer pops of sweetness—and a hint of chewiness. Whether enjoyed with coffee, after dinner, or for breakfast, it’s a treat that lets you live like folks in Campania. Whether you prefer the ricetta pastiera al cacao e nocciole or the original, this cake proves Italian baking is full of possibilities. So, dive into this delicious journey and find something new today. Which is great, right?
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INGREDIENTS
- Ingredients for the pastry (for a 11-inch diameter tart pan)
- Type 00 flour 1 ¾ cup (230 g)
- Nut flour ¾ cup (70 g)
- Powdered sugar 1 ¼ cup (140 g)
- Butter 4 oz (115 g) - cold from the fridge
- Hazelnut paste 2 tbsp (30 g)
- Unsweetened cocoa powder 2 tbsp (10 g)
- Eggs 1
- Vanilla bean 1
- Fine salt 1 pinch
- For the cream
- Cow's milk ricotta cheese 1 cup (250 g)
- Pastiera wheat 2 cups (250 g)
- Sugar 1 ¾ cup (350 g)
- Butter 2 tbsp (30 g)
- Dark chocolate chips 1.75 oz (50 g)
- Citron 1.8 oz (50 g)
- Whole milk ¾ cup (200 ml)
- Orange blossom water 5 tsp (25 ml)
- Eggs 3
- Vanilla bean 1
- Lemon peel 1 - untreated
- Orange peel 1 - untreated
How to prepare Hazelnut and Cocoa Pastiera
To prepare the cocoa and hazelnut pastiera, start with the cocoa shortcrust pastry: pour the sifted flour, powdered sugar, and cold butter from the fridge into pieces into the mixer 1; run it to create a sandy mixture, then add the hazelnut flour 2 and run the blades again. Transfer the obtained mixture onto a work surface and create the classic fountain shape: place the egg 3, vanilla bean seeds, and salt in the center.
Then also add the hazelnut paste 4 and start kneading 5, until you get a compact and smooth consistency. Sprinkle the shortcrust dough with the sifted bitter cocoa 6.
Work the dough again to mix in the cocoa 7, then wrap the shortcrust dough in plastic wrap 8 and place it in the refrigerator to firm up for at least an hour. Meanwhile, prepare the filling: place the chocolate chips in the freezer (this way they won't sink to the bottom when the pastiera is cooked), while in a saucepan, heat the milk over low heat and melt the butter in it 9;
also grate part of the zest from an untreated lemon 11, add the cooked wheat 11 and stir with a spatula 12: cook until you obtain a thick and quite firm cream. Once the wheat cream is ready, pour it into a large bowl and let it cool.
At this point, place the sifted ricotta in the mixer to which you will also add the remaining lemon zest 13; also add the eggs and sugar. Split open and scrape the seeds from a vanilla pod using the blade of a knife 15
Pour them into the mixer along with the orange blossom water 16, candied orange peels, and citron peels (17-18).
Lastly, also add the now lukewarm wheat cream 19; blend everything to obtain a homogeneous and creamy mixture 20; transfer it into a bowl 21 and set it aside covered with plastic wrap.
Retrieve the shortcrust dough and roll it out with a rolling pin 22 to obtain a disc about 1/4 inch thick. Roll it onto the rolling pin and place it on a 11-inch diameter tart pan previously buttered and lined with parchment paper 23. Make the shortcrust pastry adhere perfectly to the bottom and sides, then trim the edge with a smooth pastry wheel 24
and pour the cream inside 25. With your fingers, adjust the edge to align it with the level of the filling 26. Retrieve the chocolate chips (you can lightly flour them before adding them to the pastiera) and distribute them on the surface 27.
With the excess shortcrust pastry, create strips about 1.5-2 cm wide with a fluted pastry wheel 28 and lay them on the pastiera to create the classic lattice pattern 29. You can bake the pastiera in a preheated static oven at 350°F for 50 minutes (320°F for 40 minutes). Once cooked, take it out and let it cool completely 30, then remove it from the pan and serve your cocoa and hazelnut pastiera!