Ricotta and chocolate, a combination of softness and creaminess: an ideal cake for breakfast or a snack!
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| Prep Time | 80 minutes |
| Servings |
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Ingredients
- For the dough
- 190 g self-raising flour
- 3 sugar
- 1 tsp essence of vanilla
- 1 lemon zest untreated
- 1 egg
- 100 g butter
- for the compot of Ricotta
- 250 g ricotta
- 40 g flour
- 1 egg
- 100 g dark chocolate
- 60 g sugar
- 2 cucchiai Marsala
- 1 noce butter
- chocolate powder
Ingredients
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Instructions
- 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.
- Work the ingredients quickly with your hands and form a smooth ball; put it in the fridge for 30 minutes, wrapped in transparent film.
- 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.
- Grease a round opening mold (20 cm in diameter) and sprinkle the ricotta mixture on the bottom, leveling it well with a spoon.
- 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 ° C for 30 minutes.
- 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
Thanks to My Little Italian Kitchen
