The cocoa ricotta and chocolate crumble cake is a great dessert for breakfast and snack time, but also perfect for celebrating a birthday or an important event.
It’s an easy and quick recipe, a pie made with a cocoa shortcrust pastry shell and hazelnut flour with a creamy ricotta and chocolate chips heart.
The crumble dough is very similar to shortcrust pastry, but it is prepared only with your hands to give it the crumbled effect, so no rolling pin or food processor. Isn’t it wonderful!
I recommend using a springform pan or one with a removable bottom to extract it without breaking it!
Let’s prepare this delicious cake together. See you soon, Susy.
I also leave you these:
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 2 Hours 15 Minutes
- Portions: 10 Pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Energy 417.09 (Kcal)
- Carbohydrates 54.92 (g) of which sugars 28.74 (g)
- Proteins 10.26 (g)
- Fat 19.49 (g) of which saturated 9.88 (g)of which unsaturated 4.94 (g)
- Fibers 1.97 (g)
- Sodium 90.47 (mg)
Indicative values for a portion of 127 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 Cocoa Ricotta and Chocolate Crumble Cake
- 2 1/2 cups all-purpose flour
- 1/4 cup hazelnut flour
- 1/4 cup unsweetened cocoa powder
- 3/4 cup brown sugar
- 7 tbsp butter
- 2 eggs
- 1 orange zest (grated)
- Half packet baking powder for sweets
- 1 pinch salt
- 14 oz cow's milk ricotta
- 1/4 cup sugar
- 3/4 cup dark chocolate chips
- as needed powdered sugar
You will need
- Springform pan 22 cm
Preparing the Cocoa Ricotta and Chocolate Crumble Cake
Put the ricotta in a bowl along with the sugar and mix it with a spatula until smooth and homogeneous. Cover it with plastic wrap and place it in the refrigerator. Meanwhile, prepare the crumbly shortcrust pastry.
In a bowl, pour: the flour, brown sugar, hazelnut flour, unsweetened cocoa, baking powder, and the grated zest of one orange. Mix with your hands to combine the ingredients.
Add the eggs, butter pieces, and a pinch of salt, and quickly mix with your hands. The dough should remain crumbly. Once ready, line the base of the 22 cm springform pan and grease the edges with butter. Pour half of the dough and create the base. Compact it with your hands, creating a raised edge. Take the ricotta cream and add the chocolate chips. Pour it over the dough base, level it well, add more chocolate chips, and finally cover the surface evenly with the remaining crumbly dough. Bake in a preheated oven at 340°F for about 40/45 minutes on the center rack.
Remove the crumble cake from the oven and let it cool before removing it from the pan.
Storage
The cocoa ricotta and chocolate crumble cake should be stored in the refrigerator for 2/3 days.
Questions and Answers
Can I freeze the crumble?
I recommend freezing only the dough, then, once defrosted, crumbling it to prepare the cake.
Can I use almond flour?
Sure, you can replace hazelnut flour with almond or walnut flour.
