Today we offer a recipe for a really fabulous dessert, a crumbly ricotta chocolate cake which has now become a classic. Its strong point is the filling, with a combination of ricotta and chocolate which marries to perfection the sweetness of the chocolate with the lightness and creaminess of the cheese. The cake can be enjoyed in many different ways: for breakfast, as a snack served with a cup of tea or coffee, or to make a great impression as a dessert at a lunch or dinner party with friends. This is the perfect cake for children, who will get great pleasure devouring the crumbly topping! With our chef’s recipe, and the video and photos which help you step-by-step, you won’t make any mistakes and will end up with a perfect crumbly ricotta and chocolate cake.
Mix the flour with the sugar, butter, salt, vanilla, baking powder and egg and work by hand to form a crumbly mixture. For the filling, combine the ricotta with the sugar and the chocolate, chopped into flakes. Line the bottom of a cake tin with baking parchment and add three-quarters of the crumbly dough. Cover this with the ricotta and chocolate mixture and complete with more of the crumble. Bake for 30 minutes at 180°C and then another 10 minutes with the heat only from below. Complete with some icing sugar.
Sprinkle the rest of the shortcrust pastry over the top uniformly, having previously made the pastry into little pieces. Place in the oven to bake