A rich Italian dessert made with grano cotto (pre-cooked wheat), dark chocolate and fragrant orange zest.

Rustic, rich and deeply rooted in Italian home baking, this Dark Chocolate Grano Cotto Cake is made with traditional Italian grano cotto, intense dark chocolate and fresh orange zest, it has a creamy, slightly pudding-like texture and deep cocoa flavour balanced by delicate citrus notes.

Perfect for cosy winter evenings, Sunday family lunches or festive occasions or just a sweet treat, this traditional Italian chocolate cake is easy to prepare and very satisfying.

What is Grano Cotto?

Grano cotto is traditional Italian pre-cooked wheat commonly used in Southern Italian desserts, especially festive recipes such as pastiera napoletana. It has a soft texture and delicate nutty flavour that adds richness and authenticity to baked desserts.

Serves 5-6, Prep time 15 minutes, Cook Time 25-30 minutes

  •  1 cup (200 g) grano cotto (pre-cooked wheat)
  • 200 ml milk of your choice
  • 100 g dark chocolate (75% cocoa), chopped
  • 2 eggs
  • 50 g sugar (adjust to taste)
  • Zest of 1 orange
  • 1 tsp vanilla extract (optional)
  • 1–2 tbsp plain flour or cornstarch (optional, for a firmer texture)
  • Butter or oil, for greasing the baking dish or springform pan

Method

1. Prepare the Oven and Pan

Preheat the oven at 180°C (160°C fan) / 350°F / Gas 4. Grease and lightly flour a small springform pan or baking dish to prevent sticking.

2. Melt the Chocolate

Place the chopped dark chocolate in a heatproof bowl and melt gently using a bain-marie or microwave in short intervals. Stir until smooth, then set aside to cool slightly.

3. Heat the Wheat and Milk

In a saucepan, gently warm the milk together with the grano cotto until just hot — do not boil. Remove from the heat and let cool for 2–3 minutes.

4. Whisk the Eggs and Sugar

In a separate bowl, whisk the eggs with the sugar until smooth and slightly pale.

5. Combine the Ingredients

Slowly pour the egg mixture into the lukewarm wheat and milk mixture, stirring continuously to prevent curdling.

Add the melted chocolate, orange zest and vanilla extract. If the mixture appears too liquid, stir in 1–2 tablespoons of flour or cornstarch for a firmer consistency.

Mix until smooth and fully combined.

6. Bake the Cake

Pour the mixture into the prepared pan ready to bake for about 25 minutes, or until the surface is set and slightly firm to the touch.

💡 Tip: A toothpick inserted into the centre should come out mostly clean, with a few moist crumbs.
7. Cool and Serve

Allow the cake to cool slightly before serving. It pairs beautifully with whipped cream, mascarpone or a light dusting of cocoa powder.

   

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