Ricotta and chocolate Cake

Ricotta and chocolate, a combination of softness and creaminess: an ideal cake for breakfast or a snack!

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Ricotta and chocolate Cake
An extremely tasty cake for all tastes!
Votes: 1
Rating: 5
You:
Rate this recipe!
Piatto Dessert
Cucina Italy
Prep Time 80 minutes
Servings
people
Piatto Dessert
Cucina Italy
Prep Time 80 minutes
Servings
people
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Put the flour like a fountain on the work surface, make a hole in the center and add an egg, sugar, vanilla, lemon zest and diced butter.
  2. Work the ingredients quickly with your hands and form a smooth ball; put it in the fridge for 30 minutes, wrapped in transparent film.
  3. Put the ricotta in a bowl and mix with the egg, sugar, liqueur and flour. Grate 50 g of chocolate and add it to the mixture. Mix well.
  4. Grease a round opening mold (20 cm in diameter) and sprinkle the ricotta mixture on the bottom, leveling it well with a spoon.
  5. Take the dough out of the refrigerator and make small balls the size of a walnut. Distribute them over the ricotta mixture and bake at 180 ยฐ C for 30 minutes.
  6. Allow the cake to cool, then carefully remove it from the mold. Sprinkle with chocolate powder. Melt the remaining chocolate in a bain-marie with a knob of butter and let it fall flush with a spoon over the cake.
Recipe Notes