The cocoa crumble with ricotta cream is a delicious dessert, crunchy on the outside and soft inside. This dessert wins you over bite after bite; it lasts for several days as long as you store it covered well in the refrigerator. If you are a fan of ricotta, you must try this combination with the cocoa shortcrust.
Let’s start baking, enjoy the recipe.
Giusi.
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- Preparation time: 10 Minutes
- Portions: 5
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 eggs
- 1/2 cup Butter (Softened)
- 1 tsp baking powder
- 1/2 cup granulated sugar
- 1 pinch salt
- 2 cups ricotta
- 2 tbsps granulated sugar
Tools
I used a mold with a diameter of 9-9.5 inches.
Steps
In a bowl, work the softened butter with the sugar until you create a cream.
Add a pinch of salt and then the eggs, mix the dough well.
Start adding the sifted powders gradually, and finally the baking powder.
You do not need to compact the dough to create a dough ball, just make large crumbs.
Once the dough is ready, set it aside and start working with the ricotta and sugar, pour the two ingredients into the bowl and mix them well.
Line a 9.5-inch diameter mold with previously wetted and squeezed baking paper.
Start placing the large crumbs on the bottom and compact well.
Pour the ricotta cream inside and level, cover with the remaining crumbs.
Bake in a preheated static oven at 350°F for 35 minutes in the middle part of the oven.
The cocoa crumble with ricotta cream is ready to be enjoyed. I hope you liked this recipe, see you next time.
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Storage and tips.
The ricotta cake keeps well in the fridge covered for several days.
If you want to make the cake even more delicious, add chocolate chips to the ricotta cream.
