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Chocolate Easter cake
On the waves of authenticity, our traditions are carried by the main dish of the Easter table - the amazing Paska, this time in a chocolate execution. Ukrainian culture loves originality, and now the beloved Easter pastry is taking on new flavor nuances thanks to cocoa and chocolate pieces. Combining timeless classics with chocolate aroma, this recipe introduces the taste of celebrations you want to return to again and again.
Traditional Ukrainian Paska has always been a symbol of Easter festive tables, and the method of preparation is often passed down from generation to generation. Now, with a light touch of cocoa, this Paska becomes part of modern culinary culture, without losing its spiritual and cultural significance.
Variations
- You can add chocolate chips or grated chocolate to the dough.
- A version with cocoa powder instead of part of the flour.
- White chocolate glaze instead of traditional protein glaze.
Secrets of Tenderness and Taste
- Dissolve yeast in warm milk with sugar for better activation.
- Use room temperature butter for easy dough kneading.
- Dough elasticity is achieved when it doesn't stick to hands and is quite soft to the touch.
Ingredient Tips
- For a rich flavor, choose quality unsweetened cocoa powder.
- Eggs should be kept at room temperature before preparation.
- Heat the milk to 37-40°C for optimal yeast activation.
Small Culinary Nuances
- Bake at 180°C, controlling readiness by color and sound.
- Paska is ready when there is a dull sound when tapped on the surface.
- Cool gradually without removing immediately from the oven to prevent cracking.
Ingredients for the recipe
Ingredients
Khutorok Domashniy Wheat Flour 1kg
500 g
Ferma Ultrapasteurized Milk 2.5% 900g
200 ml
Khutorok White Crystalline Sugar 800g
150 g
Yahotynske Extra Sweet Cream Butter 82.5% 180g
120 g
Svizhak Chicken Eggs С0 10pcs
3 pcs
Dr.Oetker Instant Dry Yeast 7g
7 g
Mria Classic Cocoa Powder 100g
30 g
Table Salt 1kg
1 tsp
Eko Vanilla Sugar 10g
1 tsp
Nektar Raisins 80g
80 g
Korona Dark Chocolate 56% 85g
50 g
Preparation steps
01
Starter Preparation - Dissolve yeast in warm milk with 2 tbsp of sugar, leave for 10 minutes. ⏱ 10 min. Reference: foam appears on the surface.
02
Mixing Dry Ingredients - Sift flour with cocoa powder and salt into a large bowl. ⏱ 5 min. Reference: a homogeneous mixture without lumps.
03
Dough Preparation - Add the starter, beaten eggs, soft butter, remaining sugar, and vanillin, knead the dough. ⏱ 15 min. Reference: elastic dough that doesn't stick to hands.
04
Adding Filling - Mix the raisins and finely chopped chocolate into the dough. ⏱ 5 min. Reference: even distribution throughout the dough.
05
First Rising - Place the dough in a greased bowl, cover with a towel, leave in a warm place. ⏱ 90 min. Reference: doubles in volume.
06
Shaping - Knead the dough, form a ball, place it in a Paska mold. ⏱ 10 min. Reference: smooth dough surface.
07
Second Rising - Leave in the mold for a second rising. ⏱ 60 min. Reference: dough rises to the mold's edges.
08
Baking - Bake in a preheated oven at 180°C. ⏱ 45 min. Reference: golden color and a dull sound when tapped.
09
Tip: Cool the ready Paska gradually, not removing it immediately from the oven. It can be decorated with protein glaze with cocoa or melted chocolate.
Where to order ingredients
Select the required ingredients in one of the stores
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