- Difficulty: Medium
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: For a 8-inch diameter pan
- Cooking methods: Oven
- Cuisine: Italian
- Energy 391.05 (Kcal)
- Carbohydrates 46.47 (g) of which sugars 17.54 (g)
- Proteins 9.81 (g)
- Fat 19.77 (g) of which saturated 12.29 (g)of which unsaturated 7.14 (g)
- Fibers 6.74 (g)
- Sodium 47.01 (mg)
Indicative values for a portion of 110 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Loredana’s Tips
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You can prepare the shortcrust pastry in advance even the day before and store it wrapped in plastic wrap in the fridge or you can even freeze it
If you prefer, you can replace the dark chocolate in the ricotta cream with 80 grams (about 2.8 oz) of chocolate chips
The Ricotta Cream Cake can be stored in a container for 2-3 days, if the temperatures are quite warm I recommend keeping it in the fridge because of the ricotta
Also read the recipe for my Sweet ravioli with ricotta and chocolate
