SHORTCRUST PASTRY CAKE with ricotta and chocolate, soft dessert for breakfast or snack, easy and quick recipe, dessert ready in a few minutes.
The shortcrust pastry cake with ricotta and chocolate is very simple, the ideal dessert for breakfast or a snack, a bit high in calories due to the butter and certainly not very healthy, but you can replace the butter with just ricotta.
The recipe for the shortcrust pastry cake with ricotta is very simple, a quick dough is prepared with a food processor or by hand, dark chocolate pieces are added, nothing simpler and perfect if you want a spectacular and delicious dessert with shortcrust pastry.
You can enrich the cake with other ingredients like dried fruits, for example, or white chocolate, pieces of fresh fruit, jam, basically whatever you prefer.
Follow me in the kitchen today there’s the shortcrust pastry cake with ricotta!
Published 18 September 2016 20:58
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 6-8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 2/3 cups all-purpose flour
- 6 tbsp butter
- 1/2 cup ricotta
- 1 egg
- 1/4 cup sugar
- lemon zest
- 1 teaspoon baking powder for desserts
- 1/3 cup dark chocolate
- 1 egg yolk
- dark chocolate
- sugar sprinkles
Steps
Prepare the base dough for the cake, pour all the ingredients into the food processor or a bowl, except the chocolate, and work it as you do for shortcrust pastry.
Pour the mixture onto the work surface, grease and flour a 7.9-inch bundt cake pan.
Take the dough, pour it onto the floured work surface, add pieces of dark chocolate cut into cubes with a knife.
Form a cylinder and position it in the mold, brush with an egg yolk, add sugar sprinkles and pieces of dark chocolate.
Bake and cook for about 30-40 minutes, check the oven and do a toothpick test before removing from the oven.
Bon appétit
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SHORTCRUST PASTRY CAKE with ricotta and chocolate
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