Sanguinaccio

By the name of sanguinaccio is often meant a chocolate cake with pork blood, in Naples it refers to a chocolate cream that nowadays doesn't cointain any blood, only chocolate. It's often served with chiacchiere around Carnevale.

This recipe was posted on the Cucina Italian forum by Lydia Capasso from Naples.














1.1 l milk
400g sugar (for my taste is too much I use 260 grams)
100g bitter cocoa powder
100g bittersweet chocolate
75g wheat starch (or cornstarch)
2 tablespoons of flour
vanilla extract
cinammon
1 tablespoon of 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. I pass it through a chinoise or a tamis, and when lukewarm I add the vanilla and rum.

Stir to let cool and then refrigerate.

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