Chocolate block with a soft ricotta heart, a fresh dessert with a creamy filling.
I don’t usually make many sweets, but when my daughter comes home, I try to prepare a dessert suitable for a snack or after dinner.
A tart that can also be served cold and is therefore suitable to be eaten even during the summer months.
So let’s cut to the chase and prepare this chocolate block with a soft ricotta heart together, oh boy, it’s delicious!
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- Difficulty: Very Easy
- Cost: Medium
- Rest time: 30 Days
- Preparation time: 20 Minutes
- Portions: 6/8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients: Chocolate Block with Soft Ricotta Heart
- 2 1/2 cups all-purpose flour
- 7 tbsps butter
- 1/2 cup sugar
- 1 egg
- 1 egg yolk
- 1 tsp baking powder
- 2 tbsps hazelnuts (chopped)
- 1 3/4 cups ricotta cheese
- 3 1/2 oz dark chocolate
- 1/4 cup hazelnuts
- 1/4 cup sugar
- 1 egg
Tools: Chocolate Block with Soft Ricotta Heart
- 1 Cake Pan
- 1 Bowl
Steps: Chocolate Block with Soft Ricotta Heart
In a bowl, put the softened butter cut into pieces and mix it with the sugar until you get a cream.
Francy’s Tip: Take the butter out of the fridge fifteen minutes before, or even half an hour if you are making the cake in winter.Add the egg and the yolk, mix well and add the flour and baking powder.
Knead quickly until you get a homogeneous dough, wrap it with plastic wrap and let it rest in the fridge for at least half an hour.
After letting the dough rest, divide it into 3/4, roll them out and line a previously buttered and floured cake pan of 9-10 inches and pour the ricotta filling into the shortcrust shell.
Cover with the remaining shortcrust, sealing the edges well, sprinkle with the chopped hazelnuts and bake the cake at 350°F for about 45 minutes. The time is always indicative because each oven is different, so remember to visually check that the cake has its characteristic golden color and always do the toothpick test.
Take the cake out of the oven, let it cool and enjoy your meal!
In a bowl, mix the ricotta with the sugar.
At this point, I recommend tasting the cream to see if you prefer to add a little more sugar. Add the whole egg, the melted dark chocolate microwaved, and finally the chopped hazelnuts.
Mix until you get a homogeneous cream and pour it into the shortcrust shell.
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FAQ (Questions and Answers)
How to store it?
Store it in the fridge for a couple of days.
I don’t like hazelnuts, how can I replace them?
You can replace them with almonds, but if you prefer, you can also skip them.
Can I freeze it?
No.
