A very simple dessert to prepare. A crumbly dessert with a tender heart. Today I present to you the ricotta and chocolate crumble cake without butter; I used vegetable oil to make the shortcrust pastry dough. Easy and delicious. Come with me, let’s start baking.
Enjoy the recipe, Giusi.
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- Difficulty: Very Easy
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
To make this dessert, I used Type 1 flour, but you can use all-purpose flour if you prefer.
- 3 cups flour
- 2/3 cup granulated sugar
- 2 eggs
- 1/2 cup vegetable oil
- 1 teaspoon baking powder (Generous)
- 14 oz ricotta
- 1/4 cup granulated sugar
- 3 tablespoons hazelnut cream
Tools
I used a 8 x 8 inch square pan, but you can use an 8-9 inch round pan if you prefer.
Steps
In a bowl, mix the sugar, flour, and baking powder.
Add oil, eggs, and mix quickly, first with a fork and then with your hands, until large crumbs form.
In another bowl, mix the ricotta with the sugar until it forms a cream.
Line a 8 x 8 inch pan with parchment paper; I recommend wetting and squeezing it well to make it adhere better to the pan. Spread the crumbs on the bottom and pack them down well with your hands.
Pour the ricotta cream and level it well; I added a layer of hazelnut cream.
Cover with the remaining crumbs.
Bake in a preheated static oven at 350°F for 40-45 minutes.
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