Sanguinaccio

[Franci]

Sanguinaccio

Serves 10.

Sanguinaccio as the name suggestes was one day made with pork blood (sangue is blood in Italian), it can refer to a cake or in Naples is a thick chocolate cream usually served on Carneval with chiacchiere (see between my recipes for it)

• 1.1 l milk
  
• 400 g sugar (for my taste is too much I use 260 grams)
  
• 100 g bitter cocoa powder
  
• 100 g bittersweet chocolate
  
• 75 g wheat starch (or cornstarch)
  
• 2 T flour
  
• vanilla extract
  
• cinammon
  
• 1 T butter
  
• dark rum half a small liquor glass
  

Dissolve the starch and the flour with a little bit of cold milk, taken from the total (separately), then pour into a pot, add the sifted cocoa, the remaining milk and the chocolate in pieces, the sugar and butter. Bring to a boil, stirring with a whisk, let cook 5 minutes. Out of the stove add the vanilla and rum. Pass through a chinoise if necessary.

Stir to let cool and then refrigerate.

I serve it in small liquor glassed with a dust of white chocolate.

Recipe posted by Lydia Capasso from Naples on the Cucina Italiana Forum

Keywords: Dessert, Italian

( RG1923 )