The crumb cake with ricotta and chocolate cocoa is a delicious and very easy dessert to prepare, perfect for breakfast, a snack, or even to celebrate a birthday.
If you love desserts with ricotta, I recommend trying the ricotta and lemon tart or the cream and black cherry tart: two fragrant and creamy recipes that everyone always enjoys.
It’s a quick recipe that wins you over from the first bite: a crumbly shell of cocoa shortcrust pastry and hazelnut flour encloses a soft heart of ricotta and chocolate chips.
The dough of the crumb cake is similar to classic shortcrust pastry, but it is worked only with the hands, without a rolling pin or food processor, to achieve its typical crumbly effect that makes it irresistible.
For perfect results, I recommend using a springform pan or with a removable bottom, so you can easily remove it without breaking it.
An intense aroma, a melt-in-your-mouth consistency, and a creamy filling that will make both adults and children happy.
Let’s prepare it together!
See you soon, Susy
I also leave you:
- 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 crumb cake with ricotta and chocolate cocoa
- 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
- 1 pinch salt
- 1 3/4 cups cow's milk ricotta
- 1/3 cup sugar
- 1/2 cup dark chocolate chips
- as needed powdered sugar
You will need
- Springform Pan 8.5 inch
Preparing the crumb cake with ricotta and chocolate cocoa
Place the ricotta in a bowl along with the sugar and, using a spatula, mix until you obtain a smooth and homogeneous cream.
Cover the bowl with plastic wrap and place it in the refrigerator to firm up slightly.
Meanwhile, prepare the crumbly cocoa shortcrust pastry dough.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 dry ingredients, then add the eggs, butter pieces, and a pinch of salt.
Knead quickly with your hands: the shortcrust should remain sandy and crumbly.
Line the base of a 8.5-inch springform pan and grease the edges with a bit of butter.
Pour half of the dough and form the base, pressing lightly with your fingers to create a raised edge.
Take the ricotta cream from the refrigerator, add the chocolate chips, and mix.
Pour the cream onto the shortcrust base, level it with the spatula, add a few more chocolate chips, and finish by distributing the remaining crumbly dough over the surface.
Bake in a preheated oven at 338°F for about 40-45 minutes on the middle rack.
When it’s done, let it cool completely before removing it from the pan.
Storage and useful tips
The crumb cake with ricotta and chocolate cocoa keeps in the refrigerator for 2-3 days, well covered or in an airtight container.
For a fresher effect, you can serve it slightly cold with a dusting of powdered sugar.
If you want a gluten-free variant, replace the all-purpose flour with a gluten-free baking mix, and if you desire a more intense aroma, add a pinch of cinnamon or vanilla to the ricotta cream.
Frequently Asked Questions
Can I freeze the crumb cake?
I recommend freezing only the shortcrust pastry, then once thawed, crumble it and prepare the crumb cake.
Can I use almond flour?
Sure, you can replace hazelnut flour with almond or walnut flour.
