MULIGNAN CIUCCALATA
Eggplant Cake w/ Chocolate Sauce
Amalfitana
Video Recipe - Chocolate Eggplant
HISTORY
The origins of Chocolate Eggplant are a matter of some debate. Some say the sisters of the order Agostiniane di Santa Maria della Misericordia invented the dish. These prolific cooks are said to have come up with other famous Campanian desserts, including struffoli and mostaccioli. Others attribute the dish to local Franciscan monks at a monastery in Tramonti, still others maintain that it was brought to Italy by invading Saracens. The dish gained international celebrity when a visiting nephew of Tsar Nicholas II sampled it at the Grand Hotel Cocumella. It was after that the local bakeries took up the recipe for the general public.
The "Mulignan ca' Ciucculata" was prepared for the first time by a Franciscan friar who used to serve a fried eggplant covered with a sweet and liqueur sauce to his brothers; the addition of chocolate, which occurred at a later time, was a real successful intuition and the recipe passed through the walls of the convent (as it happened for a lot of culinary delights of the Campania region), delighting the palates of the locals too.
In this dessert, layers of fried eggplant are spread with sweetened ricotta and chocolate, which are then refrigerated and served cold. Chocolate Eggplant is a Neapolitan dessert that is also popular throughout the Amalfi coast. It is usually served on August 15 to celebrate Italy's national summer holiday, Ferragosto. Going back centuries, Ferragosto celebrates the end of the harvest season and provides a period of rest. Nowadays, it is a time when families take a short holiday by heading back to a family home or a beach resort. The date also coincides with the religious feast of the Assumption. There are many variations of Chocolate Eggplant; many do not include a ricotta filling. This recipe is very rich and creamy, and certainly unique.
RECIPE - Melanzane al Cioccolato
Ingredients:
1 large eggplant
Flour, for dredging
Olive oil, for frying
3/4 cup sugar
1/2 teaspoon ground cinnamon
Grated zest of 1 lemon
Ricotta Filling:
16 ounces ricotta cheese
1/4 cup sugar
8 amaretti cookies, crushed
1/4 cup sliced almonds
2 tablespoons minced candied orange peel
Chocolate Sauce:
1 cup heavy cream
8 ounces dark chocolate, coarsely chopped
Sweet liqueur, such as Amaretto
Garnish:
Sliced almonds and candied orange peel
Directions:
Peel and slice the eggplant lengthwise into 1/4-inch thick slices.
In a small bowl, combine 3/4 cup of sugar, cinnamon, and lemon zest.
Spread the sugar mixture on a baking sheet and set aside.
Line another baking sheet with paper towels and place near the stove.
Heat 1/4-inch of olive oil in a large skillet over medium-high heat.
Lightly dredge the eggplant slices in flour. Fry the eggplant in batches until they are lightly golden on both sides. Transfer the cooked eggplant to the paper-towel lined baking sheet to drain. While the slices are still warm, transfer them to the baking sheet with the cinnamon-sugar mixture. Press each slice into the sugar mixture to coat both sides. Set aside until you are ready to assemble the dessert.
To make the filling:
1 large eggplant
Flour, for dredging
Olive oil, for frying
3/4 cup sugar
1/2 teaspoon ground cinnamon
Grated zest of 1 lemon
Ricotta Filling:
16 ounces ricotta cheese
1/4 cup sugar
8 amaretti cookies, crushed
1/4 cup sliced almonds
2 tablespoons minced candied orange peel
Chocolate Sauce:
1 cup heavy cream
8 ounces dark chocolate, coarsely chopped
Sweet liqueur, such as Amaretto
Garnish:
Sliced almonds and candied orange peel
Directions:
Peel and slice the eggplant lengthwise into 1/4-inch thick slices.
In a small bowl, combine 3/4 cup of sugar, cinnamon, and lemon zest.
Spread the sugar mixture on a baking sheet and set aside.
Line another baking sheet with paper towels and place near the stove.
Heat 1/4-inch of olive oil in a large skillet over medium-high heat.
Lightly dredge the eggplant slices in flour. Fry the eggplant in batches until they are lightly golden on both sides. Transfer the cooked eggplant to the paper-towel lined baking sheet to drain. While the slices are still warm, transfer them to the baking sheet with the cinnamon-sugar mixture. Press each slice into the sugar mixture to coat both sides. Set aside until you are ready to assemble the dessert.
To make the filling:
Stir all of the filling ingredients together in a bowl; set aside.
To make the chocolate sauce:
Heat the cream in a saucepan until it just begins to come to a simmer.
Remove from the heat and add the chocolate. Let the mixture sit for 1 minute and then stir it until smooth. Add a splash of liqueur and stir to combine; set aside.
To assemble the dessert:
Arrange 1 layer of the fried eggplant slices in the bottom of a (6 x 10-inch or 8 x 8-inch) baking dish. Spread half of the ricotta filling evenly over the eggplant. Spread a thin layer of the chocolate sauce on top. Repeat the layers one more time and finish with a final layer of eggplant. Pour chocolate sauce over to cover the top. Sprinkle some sliced almonds and candied orange peel on top as a garnish. Refrigerate until the ricotta sets and the dessert is cold, about 2 hours. Cut into squares and serve cold.
Excerpted from POSITANO The AMALFI COAST - Cookbook / Travel Guide
of The Amalfi Coast, Italy by Daniel Bellino Zwicke ... Coming Soon on Amazon.com
POSITANO The AMALFI COAST
COOKBOOK / TRAVEL GUIDE
Coming Soon
by Daniel Bellino Zwicke
BEST SELLING ITALIAN COOKBOOKS
by Daniel Bellino Zwicke
Available on Amazon.com
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