Torta di ricotta e cioccolato: Recipe of most beloved homemade desserts

The ricotta and chocolate cake is one of the most beloved homemade desserts, with a soft and crumbly texture and a genuine and luscious flavor. Its preparation is facile: take the necessary time, and the result will be a substantial dessert suitable for any time of the day that will delight everyone.

INGREDIENTS

FOR THE SHORTCRUST PASTRY:

• 300g of type 00 flour
• 100g of granulated sugar
• 150g of butter
• 1 egg
• 1/2 packet of baking powder
• 1 teaspoon of vanilla extract
• 1 pinch of salt

FOR THE FILLING:

• 350g of ricotta cheese
• 1 egg
• 1 tablespoon of grated orange zest
• 100g of dark chocolate
• 100g of granulated sugar
• powdered sugar

 

EXECUTION: EASY

PREPARATION TIME: 30 min

COOKING TIME: 45 min

RESTING PLACE: IN THE REFRIGERATOR

REST TIME: 30 min

SERVINGS: 10 - 12

The recipe for ricotta and chocolate cake is simple, however, some time is required as this dessert needs to rest in the fridge for half an hour to reach the optimal consistency.

It is a classic homemade dessert, a delicious and substantial cake with an unmistakable texture and irresistible taste. It can be served as a dessert after a meal, but it is also perfect for breakfast or afternoon tea accompanied by a cup of tea.

 

The combination of ricotta and chocolate is one of the most successful in pastry: try also the ricotta and chocolate tart and the ricotta crumb cake.

 

HOW TO PREPARE: RICOTTA AND CHOCOLATE CAKE

Preparation of Ricotta and Chocolate Cake 

Step 1:

First, prepare the shortcrust pastry for your ricotta and chocolate cake: in a bowl, briefly work the cold, cubed butter with the granulated sugar using the paddle attachment of a stand mixer or a mixer with metal blades. Add the egg, a pinch of salt, vanilla extract, and mix at low speed.

Step 2:

Incorporate the flour and baking powder. Knead just enough to obtain a homogeneous dough without streaks of butter. Wrap it in parchment paper and place it in the fridge for 30 minutes.

Step 3:

Prepare the filling: in a bowl, cream the ricotta with the sugar and grated orange zest. Add the egg and chopped dark chocolate. Mix until obtaining a homogeneous mixture.

Step 4:

Roll out 3/4 of the shortcrust pastry, keeping the remaining dough wrapped in plastic wrap in the fridge, using a rolling pin on a lightly floured surface and bringing it to a thickness of 5 mm. Use the obtained pastry to line the base and edges of a 22 cm diameter non-stick tart pan with a removable bottom. Remove the excess dough from the edges and prick the base with a fork. Pour the prepared filling into the pastry shell and level it.

Step 5:

Take the remaining shortcrust pastry and crumble it on the surface of the cake in large pieces so as to cover almost all of it. Bake the ricotta cake in the preheated oven at 180° for about 40-45 minutes or until golden brown. Remove from the oven and let it cool completely. The ricotta and chocolate cake is ready.

Step 6:

Sprinkle the surface with powdered sugar to taste.