The cocoa crumble cake with ricotta cream is an indulgent dessert, crunchy on the outside and soft inside. This cake wins you bite after bite; it keeps for several days as long as it is well covered and stored in the refrigerator. If you love ricotta, you absolutely must try this pairing with the cocoa shortcrust.
Come with me and let’s start baking. Enjoy the recipe — Giusi.

Ingredients for the Cocoa Crumble Cake with Ricotta Cream

Difficulty: Very easy
Cost: Economical
Preparation time: 45 Minutes
Cooking time: 35 Minutes
Portions: 5
Cooking methods: Oven
Cuisine: Italian

2 3/4 cups all-purpose flour
10 tbsp unsweetened cocoa powder
2 eggs
7 tbsp butter (softened)
2 tsp baking powder
1/2 cup granulated sugar
1 pinch salt
2 cups ricotta
2 1/2 tbsp granulated sugar

Tools for the Cocoa Crumble Cake with Ricotta Cream

1 Pan 8.7/9.4 in

Steps

In a bowl, work the softened butter with the sugar until you obtain a creamy texture. Add a pinch of salt and then the eggs, mixing well. Start adding the sifted dry ingredients a little at a time and finally the baking powder. You should not compress the dough into a single mass; just create large crumbs.
Once the dough is ready, set it aside and start working on the ricotta and sugar: put the two ingredients in a bowl and mix them well. Line a 9.5-inch pan with parchment paper that has been previously wetted and wrung out.
Begin placing large crumbs on the bottom and press them down well. Pour in the ricotta cream and level it, then cover with the remaining crumbs.
Bake in a preheated conventional oven at 356°F for 35 minutes on the middle rack.
The cocoa crumble cake with ricotta cream is ready to be enjoyed. I hope you liked this recipe.
Thank you for cooking with me. See you on the next kitchen adventure and thank you, as always, for the trust you have shown me all these years.