A few weeks ago one of my oldest blog reader sent me an email to share with me a new recipe she is in love with!
I love trying new dishes, specially if they are sweet and have chocolate…you know me…So as soon as I got some free time from all the cookbook preparation, Spritz in the City event, office work and a tiny bit of personal life I have, I go myself to the kitchen and tried it.
This crumble cake with ricotta and chocolate is absolutely divine! Crunchy on the outside with a soft, decadent heart in the inside!
for the dough
- 300 g all-purpose flour
- 100 g white sugar
- 1 egg
- 150 g unsalted butter
- 1 tsp baking powder
- 1 tsp butter
for the filling
- 500 g fresh ricotta
- 100 g dark chocolate
- 80 g white sugar
In a bowl combine flour, sugar, baking powder and the butter cut into cubes
using you hands or a fork slowly break in the butter until it resemble coarse meal then slowly pour in the beaten egg and keep mixing
it will get very crumbled. Put it in the fridge while you prepare the filling
In a bowl combine the ricotta cheese and sugar – I have used my homemade ricotta, but you can just buy it at any grocery shop
Grab some dark chocolate…the recipe called for simple 75% chocolate but since I like to space things up a bit I decided to use this Espresso choco bar I brought during my last trip to the US…I love ghirardelli!
Back to the recipe…sorry…sometimes I get lost in my own thoughts
cut the chocolate into pieces and add them to the ricotta
mix all the ingredients together. Take the dough out of the refrigerator and divide it into 2 parts then press half of it into evenly onto a baking pan that you have previously greased with butter
Scoop in the filling
and level it out
then add the remaining half of the dough by crumbling it on top
Bake at 200 C for about 25-30 then bake only the bottom for 5 more minutes. Remove from the oven and let cool down
When cooled move it onto a cutting board
and cut it first into strips
then further into cubes
Ready to serve!
Perfect for breakfast with a cup of cold milk or as a snack