Chocolate and ricotta cake: the recipe for a delicious Italian dessert
This type of cake is a traditional dessert typical of Italian gastronomy; a classic shortcrust pastry shell hides a delicate and dense filling based on ricotta cheese, egg yolks and sugar, and it is finally covered with a thick layer of dark chocolate ganache. Greedy and irresistible, this is a very special cake to offer as a snack or at the end of a meal, ready to surprise even the greediest of diners.
How to prepare the chocolate and ricotta cake
Prepare the shortcrust pastry; collect all the ingredients in a bowl 1 and work them briefly until the mixture is firm and homogeneous. Form a ball, wrap it in cling film and let it rest in the refrigerator for half an hour.
Prepare the shortcrust pastry; collect all the ingredients in a bowl 1 and work them briefly until the mixture is firm and homogeneous. Form a ball, wrap it in cling film and let it rest in the refrigerator for half an hour.
Roll out the shortcrust pastry to a thickness of about ½ cm and line the bottom and edges of a tart mold 2.
Roll out the shortcrust pastry to a thickness of about ½ cm and line the bottom and edges of a tart mold 2.
Meanwhile, prepare the ricotta cream by working the ricotta cheese with the sugar and eggs, until you get a frothy mixture 3.
Meanwhile, prepare the ricotta cream by working the ricotta cheese with the sugar and eggs, until you get a frothy mixture 3.
Pour the ricotta cream into the shortcrust pastry shell 4 and bake the cake at 180 degrees C for about 50 minutes. After the cooking time, remove the cake from the oven and let it cool.
Pour the ricotta cream into the shortcrust pastry shell 4 and bake the cake at 180 degrees C for about 50 minutes. After the cooking time, remove the cake from the oven and let it cool.
Prepare the dark chocolate ganache; heat the cream in a saucepan; when it is hot but not boiling, add the chopped dark chocolate and mix 5, until you have a smooth and shiny result.
Prepare the dark chocolate ganache; heat the cream in a saucepan; when it is hot but not boiling, add the chopped dark chocolate and mix 5, until you have a smooth and shiny result.
Pour the ganache on the surface of the cake 6, roll it out well and transfer the cake in the refrigerator to cool.
Pour the ganache on the surface of the cake 6, roll it out well and transfer the cake in the refrigerator to cool.
Once cold, transfer the cake to a serving dish, garnish as you wish 7 and serve cut into slices.
Once cold, transfer the cake to a serving dish, garnish as you wish 7 and serve cut into slices.
Preservation
Delicate and easily perishable, given the presence of ricotta cheese, this cake can be preserved in the refrigerator for a maximum of 3-4 days, covered on the surface with a sheet of transparent film.
