Desserts
Desserts
Chocolate and ricotta cake
A cocoa base holds a ricotta and vanilla filling. This version from the collection contains no eggs and is allowed to cool before resting in the refrigerator.
From Nonna Adele’s kitchen
- Cooking
- About 40–45 minutes
- Cooling
- At least 1 hour, after cooling
Temperatures: 180 °C
LET’S GET COOKING
Method
Mix the flour, 80 g sugar, cocoa, baking powder and salt. Add the softened butter and work it into the mixture, then add the milk to bring everything together into an even dough.
Line a 22 cm cake tin with baking paper. Spread the dough over the base, pressing and levelling it with your hands or a spatula.
In a bowl, mix the ricotta, 100 g sugar and vanilla until the filling is smooth.
Spread the ricotta filling over the cocoa base and gently level the surface.
Bake in an oven preheated to 180 °C for about 40–45 minutes, checking that the base is cooked and the filling has set.
Remove from the oven and leave to cool, then refrigerate for at least an hour before serving.
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