New appointment with our column "Cooking in the Neapolitan style", today we are talking about the sweet "Testa di moro", one of the recipes ofancient Neapolitan confectionery tradition.
It is the typical Sunday dessert and is undoubtedly among the best and most delicious.
It is cupolas of sponge cakes soaked in liquor, stuffed with chocolate cream and covered with chocolate codette!
Are you ready to find out how you can prepare this delicious treat at home? Let's start with the ingredients and then move on to the preparation.
Ingredients
For Sponge cake:
- 200 gr of flour for desserts
- 100 gr of potato starch
- 8 medium eggs
- 300 grams of powdered sugar
- 1 lemon (grated rind)
- 1 teaspoon of vanilla extract
- 1 pinch of salt
For the Chocolate cream:
- 450 gr of milk chocolate
- 60 g butter
- 1 drop of milk
- Cream for desserts qb
For the Syrup:
- ½ liter of water
- 280 grams of sugar
- 1 liqueur glass (alchermes, bagne prepared for sweets or similar)
For the Coverage:
- 1 pack of chocolate codette
Preparation
Start with the preparation of the syrup. Put the water to boil with the sugar. Once it has reached a boil, remove from the heat and add the liqueur, then let it cool.
For Sponge cake whip the egg yolks with icing sugar in a container and in another whisk the egg whites until stiff with a pinch of salt. Add the starch, flour and vanilla well sifted to the yolks, then incorporated the whipped egg whites from the bottom upwards. Grate the lemon rind and add to the mixture. Grease and flour the hemispherical molds, fill them ¾ of their height and bake at 180 ° for 20-25 minutes.
For the chocolate creamMelt the chocolate in a bain-marie with the butter and a little cream until a homogeneous mixture is obtained.
Cut the base of the sponge cakes and dug inside with a spoon. Brush well with the sauce and fill with the chocolate cream. Close with the previously wet base of sponge cake.
Put your dark brown heads on a tray and cover them one by one with chocolate cream. Before solidifying, cover the chocolate codette over the entire surface.
How tasty!
