The ricotta and chocolate chip crumble cake, a dessert with an easy, indeed very easy preparation, perfect even for less experienced cooks.
A delicious shortcrust pastry (it does not require resting or rolling out into a sheet) that encloses a delightful ricotta cream and chocolate chips, a symphony of flavors for the palate.
If you want an even more delicious version, you can add a layer of hazelnut cream on the dough and then pour the ricotta cream and chocolate chips.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4/6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Ricotta and Chocolate Chip Crumble Cake:
- 8.8 oz ricotta
- 0.25 cup powdered sugar
- 0.25 cup chocolate chips
- 2 cups all-purpose flour
- 0.65 cup granulated sugar
- 5.6 oz cold butter
- 1 large egg (at room temperature)
- 1/2 packet baking powder
- as needed powdered sugar
- 2 tablespoons chocolate chips
Tools for the Ricotta and Chocolate Chip Crumble Cake:
- 2 Bowls
- 1 Spoon
- 1 Pan
Steps for Preparing and Baking the Ricotta and Chocolate Chip Crumble Cake:
In a bowl, put the ricotta, add the powdered sugar and chocolate chips, mix the ingredients well to obtain a homogeneous mixture, store the cream in the refrigerator until use.
In another bowl, sift the flour with the baking powder, then add the sugar and stir well with a spoon, add the butter cut into pieces and start working it with your hands with the other ingredients, lastly add the egg and mix it well with the other ingredients to obtain a crumbly mixture.
Take a 21/22 centimeter pan, we used one with a removable bottom which is very convenient, line it with parchment paper and put 2/3 of the dough, press it slightly to form an even layer.
Put the ricotta cream on the shortcrust pastry and spread it well over the whole surface, then add the remaining shortcrust pastry by crumbling it over the entire cake, add more chocolate chips (about 2 tablespoons).
Bake in a preheated oven at 340°F for 30/35 minutes, until golden.
Let the cake cool and then sprinkle it with powdered sugar.
