Chocolate Migliaccio

To prepare the chocolate migliaccio, heat milk, water 1, salt 2, and butter 3 in a saucepan.

Flavor with orange zest 4. Bring to a boil over medium-high heat. Once boiling, remove the peel from the liquids 5 and gradually add the semolina 6. Stir with a whisk to avoid lumps and cook over medium heat for 3-4 minutes.

Transfer the mixture into a bowl 7, cover with plastic wrap, and let it cool slightly. Meanwhile, sift the ricotta 8 and add the cocoa 9.

Mix and set aside 10. In a very large bowl, beat the eggs with the sugar 11 using electric beaters for a few minutes until they become a bit fluffy. Then add the ricotta and cocoa mixture 12.

Next, incorporate the cooled semolina 13 and keep mixing with the beaters 14. Finally, add the chopped chocolate 15.

Mix and transfer into a 9.5-inch greased and parchment-lined cake pan 16. Level the surface with a spatula 17 and bake in a preheated static oven at 350°F for about 80 minutes. Allow to cool 18 completely before placing it in the fridge for another couple of hours and then serve.