CHOCOLATE PASCA, ROMANIAN EASTER




INGREDIENTS:

 

4 cups (32oz) sour cream

3 cups corn meal

8 yolks

1/2 cup sugar

2 tablespoon flour

4 tablespoons cocoa powder

3.5oz  dark chocolate, melted (preferable  dark Lindt orange chocolate)

   orange peel, from an orange

   lemon peel, from an lemon

 2 cups slivered almond = 8 oz  


 

                                             

DIRECTIONS:


Place one day before, in the evening, 1kg sour cream on a towel, over a tray with cornmeal. 







Next morning,  the sour cream it's well drained  and you can roll  the sour cream with towel.






 Using  a stand up mixer mix 8 yolks with 8 tablespoons sugar, add 2 tablespoons flour and zest of an orange and  1 tablespoon vanilla.





 




Add slowly drained sour cream, 2 tablespoons of cocoa and thin sliced almonds.





 In a tart pan, using the panettone dough make a tart  with a nice edge and brush with egg and let rise for 30 minutes.





Add prepared chocolate cream to the tart.




Egg brush the margin of pasca. 

 



 


Bake at 350F, 30 minutes, until the middle is set.





As I was child, for Easter my mother baked, cazonac (panetone) and chocolate pasca and cheese pasca, but this recipe of  CHOCOLATE PASCA was not equal to anything else for Easter. I have my mother recipe and I keep it safe.


  



INGREDIENTS:

 

4 cups (32oz) sour cream

3 cups corn meal

8 yolks

1/2 cup sugar

2 tablespoon flour

4 tablespoons cocoa powder

3.5oz  dark chocolate, melted (preferable  dark Lindt orange chocolate)

   orange peal, from an orange

   lemon peal, from an lemon

 2 cups slivered almond = 8 oz  


 

                                             

DIRECTIONS:


Place one day before, in the evening, 1kg sour cream on a towel, over a tray with cornmeal.  Next morning,  the sour cream it's well drained  and you can roll  the sour cream with towel.


 Using  a stand up mixer mix 8 yolks with 8 tablespoons sugar, add 2 tablespoons flour and zest of an orange and  1 tablespoon vanilla.


Add slowly drained sour cream, 2 tablespoons of cocoa and thin sliced almonds.


 In a tart pan, using the panettone dough make a tart  with a nice edge and brush with egg and let rise for 30 minutes.


Add prepared chocolate cream to the tart.


Bake at 350F, 30 minutes, until the middle is set.


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