The chocolate crumble cake with ricotta and chocolate is a very simple dessert to prepare, featuring a delicious crumbled chocolate shortcrust pastry and a delicate ricotta cream filling. A very delicious dessert, crispy on the outside and soft on the inside 😋
- Difficulty: Easy
- Preparation time: 20 Minutes
- Portions: 9.5-inch springform pan
- Cooking methods: Oven
- Cuisine: Italian
CHOCOLATE CRUMBLE CAKE WITH RICOTTA AND CHOCOLATE
- 2 1/2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 cup butter
- 2 eggs
- lemon zest
- 2 1/4 cups ricotta
- 1 cup sugar
- 1 egg
- to taste ground cinnamon
- 3.5 oz dark chocolate
Steps
To prepare this delicious chocolate crumble cake with ricotta and chocolate, start by preparing the shortcrust: work the flour with the butter, sugar, and cocoa until you get a sandy dough.
Add the slightly beaten eggs and lemon zest.
Knead quickly by hand until you get a sandy and rather coarse mixture.
Prepare the ricotta filling by beating the well-drained ricotta with the sugar using a fork.
Add the egg and cinnamon and mix vigorously until you obtain a smooth cream. Finally, add the dark chocolate cut into pieces.
Preheat the oven to 356°F (static mode) and begin assembling the crumble cake.
Line the bottom of a springform pan (9.5-inch diameter) with a sheet of parchment paper.
Pour about half of the crumbled mixture into the pan, leveling it well, and apply light pressure with your fingers over the entire surface and along the edge to make the base of the crumble more solid.
Pour all the cream onto the crumbled shortcrust base.
Level the cream and spread it well, being careful to leave about half an inch free along the entire edge of the pan.
Finally, cover the ricotta cream with the remaining crumbled shortcrust.
Bake the chocolate crumble cake with ricotta at 356°F in the preheated oven for about 30 minutes.
Dust the surface of the crumble with a little powdered sugar and let it cool.
