Saturday, July 20 2024

It is an easy and yummy dessert dedicated to ricotta cake lovers like me.
A delicious crumbly cocoa base and super soft filling.

To make the filling even more mouthwatering, I added chocolate chips.


What do you say, have I made you a little bit tempting?

 

 

SERVINGS:6

INGREDIENTS:

FOR THE FILLING:

  • 2 cups of ricotta cheese
  • 1/2 cup of sugar
  • 1/2 cup of chocolate chips

FOR THE COCOA SHORTBREAD

  • 2 cups of all purpose flour
  • 1//4 cup of bitter cocoa powder
  • 1/2 cup of sugar
  • 1/2 cup of butter
  • 1 egg
  • 1 yolk
  • 1 tsp of baking powder (optional)

 

METHOD:

Preparing the shortcrust pastry

As a first step, start by putting the flour, baking powder, cocoa and sugar in the planetary mixer, run the mixer a few seconds with the “K” whisk.

Below then add the eggs and butter cut into small pieces.

Continue spinning the planetary mixer and mix everything together, evenly.

Continue below, transferring the mixture to the lightly floured pastry board.

Finish the dough with your hands and form into a ball, cover with plastic wrap and let rest in the refrigerator for 30 minutes.

 

Preparing the ricotta cream

In a large bowl, mix the ricotta cheese with the powdered sugar, then add the chocolate chips and mix again.

After the resting time of the shortcrust pastry has elapsed, with a rolling pin roll out a sheet of pastry with a thickness of 0.24-0.28 inches,  forming a circle.

Then cover a 9 inches mold, after which pour in the ricotta cream and with the remaining shortcrust pastry decorate with the typical lozenges.

 

Baking

Bake your tart in a preheated oven at 180°C (350°F) on static mode for about 40 minutes or so.

When done baking, unmold it and let it cool completely before cutting into slices.

 

Tips
I recommend using a good quality butter for the success of this cake.

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