Melanzane al Cioccolato
A sweet Campanian dish of crisp fried aubergines layered with rich dark chocolate sauce, sweetened ricotta, and candied citrus peel.
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 440 kcal
Equipment
- •Frying pan
- •Saucepan
- •Slotted spoon
- •Whisk
- •Ceramic serving dish
Nutrition
Per serving, approximate
- Calories
- 440 kcal
- fat
- 24 g
- carbs
- 46 g
- fibre
- 6 g
- protein
- 9 g
- calories
- 440 kcal
Instructions
- 1
Slice the aubergines lengthwise into thin slices and lightly dust them with plain flour.
- 2
Heat the sunflower oil in a deep frying pan over medium-high heat until shimmering.
- 3
Fry the aubergine slices in batches until lightly golden and crisp on both sides.
- 4
Transfer the fried slices to a plate lined with kitchen paper to drain excess oil.
- 5
In a saucepan, whisk the whole milk, caster sugar, and cocoa powder over medium heat until steaming.
- 6
Stir in the chopped dark chocolate until melted, glossy, and smooth, then take off the heat.
- 7
In a small bowl, mix the drained ricotta with the Strega liqueur and candied orange peel.
- 8
Spread a spoonful of warm chocolate sauce across the base of a ceramic serving dish.
- 9
Layer half the fried aubergines, top with the ricotta mixture, and pour over half the chocolate.
- 10
Add the remaining aubergines, cover with the rest of the chocolate sauce, and scatter with crushed amaretti.
- 11
Chill the dish in the refrigerator for at least two hours before slicing to set the layers.
Chef's tips
Drain the fried aubergines thoroughly on kitchen paper so the dessert does not become greasy. Use a high-percentage dark chocolate to balance the natural sweetness of the ricotta and candied peel.
Ingredient substitutions
- Strega liqueur → dark rum or amaretto liqueur
- candied orange peel → candied citron or dark chocolate chips
Storage
Store covered in the refrigerator for up to three days.
Reheating
Serve cold or bring to room temperature for twenty minutes before eating.
Common mistakes to avoid
- •Slicing the aubergines too thickly, which makes the layers heavy and spongy.
- •Serving immediately without chilling, which prevents the chocolate and ricotta from setting firmly.
Serving suggestions
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