Crumbly cake

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.

Ingredients

  • Italian 00 flour 300 grams
  • sugar 100 grams
  • butter 100 grams
  • salt
  • vanillin 1 sachet
  • baking powder 16 grams
  • eggs 1 unit
  • ricotta cheese 500 grams
  • brown sugar 150 grams
  • chocolate 100 grams
Information
60 minutes Total time
40 minutes Active time
Serves 6 persons
Social share
Would you like to share this recipe with your friends? Have you tried it? Write us!
Pin it!

Preparation

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.

Tips
To check whether the crumbly ricotta and chocolate cake is done, do the toothpick test - simply insert it into the cake and if it comes out clean it means that the cake is ready, otherwise you have to bake it a little longer.
Trivia
Ricotta is a great ingredient in many types of dish ranging from pasta to desserts; it is very versatile thanks to its creaminess and its neutral taste, and is used in quiches, pasta, stuffed pasta and in making creamy fillings for desserts.

Step by step

**Click on the photos to access full step by step!

Comments