Chocolate Cocoa Sweet Pizza Recipe
Category: Desserts
Servings: 8
Ingredients:
| Ingredient | Quantity |
|---|---|
| Unsweetened cocoa powder | 45g |
| All-purpose flour | 320g |
| Granulated sugar | 165g |
| Eggs | 2 |
| Baking powder | 5g |
| Butter | 115g |
| Whole milk | 500g |
| Lemon zest | 1 |
| Egg yolks | 4 |
| Granulated sugar (for the custard) | 155g |
| All-purpose flour (for the custard) | 15g |
| Potato starch | 15g |
| Dark chocolate chips | 100g |
Instructions:
-
Prepare the Lemon Custard:
Start by preparing the lemon custard. Pour the whole milk into a saucepan, and add the grated zest of one lemon.
In a separate bowl, whisk together the egg yolks and 155g of granulated sugar. Add the flour and potato starch, stirring to combine. -
Cook the Custard:
Once the milk has almost reached boiling point, slowly pour the egg mixture into the saucepan, stirring constantly with a whisk.
Continue cooking the mixture, stirring continuously, until the custard thickens. Once thickened, transfer it to a glass bowl and allow it to cool at room temperature.
After the custard cools slightly, cover it with plastic wrap and refrigerate until fully chilled. You can prepare this custard a day in advance to save time. -
Prepare the Cocoa Shortcrust Pastry:
In a large mixing bowl, combine the all-purpose flour, cocoa powder, and baking powder (preferably sifted). Use your fingers to rub the ingredients together until you achieve a crumbly mixture. -
Form the Dough:
Add the butter (cut into small pieces) and mix until the dough begins to come together. Once combined, transfer the dough to a lightly floured surface and knead briefly until smooth.
Wrap the dough in plastic wrap and let it chill in the fridge for at least 30 minutes. -
Roll the Pastry and Line the Pan:
After the dough has chilled, roll out the larger portion of the dough on a lightly floured surface. Carefully roll it around the rolling pin and transfer it to a 26cm round tart pan that has been buttered. Press the dough gently into the edges of the pan to fit.
Use a knife to trim off any excess dough from the edges, then prick the base of the dough with a fork to prevent bubbling during baking. -
Fill with Lemon Custard and Chocolate Chips:
Take the chilled lemon custard from the fridge and stir in the dark chocolate chips. Pour the custard mixture into the prepared pastry shell, spreading it evenly. -
Roll Out and Cut the Top Pastry:
Roll out the remaining portion of dough and use a knife to cut strips, creating a lattice design over the custard filling. Place the strips carefully over the custard, pressing down gently at the edges to seal. -
Bake and Cool:
Preheat the oven to 180°C (350°F). Bake the sweet pizza in the preheated oven for about 30–35 minutes, or until the pastry is golden and the filling is set.
Remove from the oven and let it cool in the pan for a few minutes. Carefully transfer the pizza to a wire rack to cool completely before serving. -
Serve:
Once the sweet chocolate pizza has cooled to room temperature, slice it and enjoy the delightful contrast of the rich cocoa pastry and creamy lemon custard with melted chocolate chips.
This sweet chocolate cocoa pizza is a perfect dessert for any occasion. With its velvety lemon custard filling, rich cocoa pastry, and decadent chocolate chips, it’s sure to impress both your friends and family. Ideal for a cozy dessert night or a special treat to end your meal on a sweet note!
