Pasca with cheese and chocolate
Instructions
1 Dough: Stir the yeast in a bowl with a teaspoon of sugar until it liquefies. Pour a glass of milk and add 2 tablespoons of flour, stirring gently. Cover with a clean washcloth and let it rise for 30 minutes.
2 Sieve the flour and put it in a large, warm bowl. Heat the oil, as much as your backhand can withstand. After 30 minutes have passed pour the leaven over the flour, the remaining milk, the sugar, yolks and salt dust.
3 Start kneading the dough just like for a cake. The dough will be soft and sticky. Pour the oil slowly, little by little, on the edge, trying to incorporate it. Knead at least half an hour, until the dough is sticky, but comes off the hands and the edges of the bowl and begins to make bubbles. Cover with a towel and leave in a warm place at least 30 minutes.
4 Filling: Put the chocolate, broken into pieces, on the fire, along with milk. When melted, add starch and stir until thickened. Let it cool then incorporate it into the composition made of cheese and other ingredients. Pour it in thinly and stir constantly.
5 Take a piece of dough and line the bottom of the tray with it. Take another piece of dough and make a cord all around the pan. Pour the composition, level and put it into the oven to bake. The oven should be heated before to 175 degrees.
6 Bake about 45-50 minutes or until it is cooked and the chocolate is congealed. Remove the pasca and let it cool. Cut triangles and eat with a hot chocolate.
Ingredients
For the dough:
500 gr flour
400 ml lukewarm milk
3/4 cup of sugar
200 ml oil
2 yolks
25 gr yeast
a pinch of salt
rum essence
For the filling:
500 gr cow cheese
1/2 cup of sugar or according to the taste
a tablespoon of semolina
a pinch of salt
1 egg+2 egg whites
50 gr raisins
2 tablespoons sour cream
1/2 teaspoon cinnamon
1/2 rum essence
1/2 vanilla essence
150 gr chocolate
50 ml milk
1 teaspoon of food starch
* 28 cm tray