Ricotta and Chocolate Chip Crumble Cake, a dessert that wins you over at the first bite thanks to its crumbly texture and creamy, indulgent filling.
The combination of the crunchy crust and the softness of the ricotta, enriched with chocolate chips, makes this cake ideal for any occasion: from breakfast to a special snack, and even as a dessert to serve at the end of a meal.
Preparing the ricotta crumble cake is really easy and quick, perfect even for those with little kitchen experience. No need to roll out the dough with a rolling pin: just quickly process it in a blender until you get crumbs, which will form the base and the topping of the dessert.
One of the most appreciated aspects of this recipe is its versatility: you can personalize it by adding lemon or orange zest to the ricotta for a citrus note, or replace the chocolate chips with raisins or nuts for a different but equally delicious version.
The ricotta and chocolate crumble is a dessert that everyone loves, from kids to adults. Perfect to prepare in advance, it keeps in the fridge for a couple of days without losing its goodness.
At the end of the recipe, in the FAQ section, I answered some questions regarding this preparation. If you have any doubts or curiosities, write a comment or use the appropriate contact form at the end of the page.
Other recipes you might like:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 10 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 362.33 (Kcal)
- Carbohydrates 48.46 (g) of which sugars 23.11 (g)
- Proteins 10.03 (g)
- Fat 15.38 (g) of which saturated 8.85 (g)of which unsaturated 4.71 (g)
- Fibers 0.72 (g)
- Sodium 56.04 (mg)
Indicative values for a portion of 65 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
Ingredients for the Ricotta Crumble Cake
- 3 1/4 cups all-purpose flour
- 3/4 cup sugar
- 2 eggs (medium)
- 8 1/2 tbsp butter
- 1 1/2 tsp baking powder
- 1 pinch vanilla (powder)
- 1 1/8 lbs ricotta
- 1/3 cup sugar
- 1/2 cup chocolate chips
- 1 pinch vanilla (powder)
Tools
- Kitchen Scale
- Bowls
- Blender
- Spatula
- Springform Pan
- Parchment Paper
Ricotta Crumble Cake Recipe
Start preparing the ricotta and chocolate chip crumble by weighing the drained ricotta, sugar, and vanilla in a bowl.
Mix with a spoon or spatula until you get a homogeneous mixture.
Add the chocolate chips and mix until they are evenly distributed in the ricotta.
Let it rest in the refrigerator.
Meanwhile, prepare the crumble base.
Put into a blender bowl the very cold diced butter, sugar, and vanilla.
Blend until you get a sandy-like mixture.
Add two medium-sized eggs and blend again.
Once you have a fairly homogeneous mixture, add the all-purpose flour and baking powder to the bowl.
Blend for the last time: you should get a sort of “crumbled” shortcrust.
Line the base of a 22cm springform pan with parchment paper.
Pour half of the dough and compact it with your hands.
Take the ricotta filling and pour it onto the base, making sure to leave a free border of about 1cm all around.
Cover with the rest of the dough, taking care not to miss the edges.
This time do not compact it but leave the “big crumbs” visible.
Bake the ricotta and chocolate chip crumble in a preheated static oven at 356°F (180°C) for about 45 minutes, it should be golden.
Let it cool completely before removing it from the mold and cutting.
Ricotta and Chocolate Chip Crumble Cake
Check this section to clear up your doubts, if you don’t find the answer to your question comment or write to me using the form below.
If you often use ricotta in desserts, don’t miss the collection Ricotta Desserts, simple and genuine recipes
FAQ
Can I make the crumble in advance?
Yes! The ricotta crumble keeps in the fridge for 2-3 days under a glass dome or in an airtight container. Before serving, let it sit at room temperature for a few minutes to enhance its flavor.
Can I replace ricotta with another cheese?
Of course! You can use mascarpone or spreadable cream cheese for a creamier filling, or sheep’s ricotta for a more intense flavor.
Can the crumble be frozen?
Yes, you can freeze it once baked! Let it cool completely, wrap it in plastic wrap, and store it in the freezer for up to a month. To enjoy it best, thaw it in the fridge overnight and warm it slightly before serving.
If you prefer savory recipes, try the Savory Crumble with Speck and Smoked Provola
For questions, curiosities, or if you want to collaborate with me, use the contact form you find below:
[contact-form-7 id=”d8b7d03″ title=”Contact Me”]
