Ingredients with Measurements:
- 500g all-purpose flour
- 200g granulated sugar
- 200g unsalted butter, softened
- 4 large eggs
- 1/2 cup milk
- 1/2 cup sour cream
- 1/4 cup rum
- 1 tbsp vanilla extract
- 1 tbsp active dry yeast
- 1 tsp salt
- 200g dark chocolate, chopped
- 1 egg yolk, beaten (for egg wash)
Special equipment needed:
- Stand mixer with dough hook attachment
- 9-inch springform pan
- Parchment paper
- Pastry brush
Step-by-step instructions:
1. In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add in the eggs, one at a time, mixing well after each addition.
3. Add in the sour cream, rum, and vanilla extract, and mix until well combined.
4. In a separate bowl, whisk together the flour and salt.
5. Gradually add the flour mixture to the butter mixture, alternating with the yeast mixture, until a soft dough forms.
6. Knead the dough on a floured surface for 5-10 minutes until smooth and elastic.
7. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-2 hours until doubled in size.
8. Preheat the oven to 350°F (180°C).
9. Roll out two-thirds of the dough on a floured surface to fit the bottom and sides of the springform pan. Line the pan with parchment paper and transfer the dough to the pan.
10. Sprinkle the chopped chocolate over the dough.
11. Roll out the remaining dough to fit the top of the pan. Place the dough over the chocolate and pinch the edges to seal.
12. Brush the top of the dough with egg wash.
13. Bake for 45-50 minutes until golden brown.
14. Let the pasca cool in the pan for 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely.
Time:
Preparation time: 30 minutes
Rising time: 1-2 hours
Cooking time: 45-50 minutes
Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories: 520
Fat: 24g
Saturated Fat: 14g
Cholesterol: 130mg
Sodium: 320mg
Carbohydrates: 67g
Fiber: 3g
Sugar: 28g
Protein: 10g
Substitutions for ingredients:
- You can use bittersweet or semisweet chocolate instead of dark chocolate.
- You can use brandy or cognac instead of rum.
Variations:
- You can add raisins or chopped nuts to the chocolate filling.
- You can add lemon or orange zest to the dough for a citrusy flavor.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Use room temperature eggs for better incorporation into the dough.
- Let the dough rise in a warm place, such as near a window or in a warm oven.
- Use a sharp knife to cut the pasca into slices.
Storage instructions:
Store the pasca in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the pasca, preheat the oven to 350°F (180°C) and bake for 10-15 minutes until warmed through.
Presentation ideas:
Serve the pasca on a cake stand or platter and dust with powdered sugar.
Garnishes:
Garnish with fresh berries or whipped cream.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Serve with a side of fresh fruit or a salad.
Troubleshooting advice:
- If the dough is too dry, add a little more milk or water.
- If the dough is too sticky, add a little more flour.
- If the pasca is browning too quickly, cover it with foil.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling food. Store the pasca in an airtight container to prevent contamination.
Food history:
Pasca cu ciocolata is a traditional Romanian Easter dessert that is typically made with sweetened cheese and raisins. This chocolate version is a modern twist on the classic recipe.
Flavor profiles:
This pasca is sweet and buttery with a rich chocolate filling.
Serving suggestions:
Serve the pasca as a dessert or a sweet breakfast treat.
Related Categories
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Region: Romanian
Taste: Rich, Chocolatey, Sweet, Creamy