Crumbled Ricotta & Chocolade
Are you looking for a super easy cake with a surprising taste?
The crumbled ricotta and chocolate is for you!
Fragrant, sweet smelling and super creamy, a dessert to share with friends between an afternoon of chatting.
The only warning …. it will be snapped up and everyone will ask you for the recipe!
Ingredients for a 22 cm mold:
300 g of Rice Flour (Mulino Caputo)
1 Fresh egg
80 ml of delicate Extra Virgin Oil
80 g of Maple Syrup / Brown Sugar (if you prefer)
1 tsp. of Maizena
350 g of Ricotta Cheese
60 g of dark chocolate chips
2 sp. of Acacia Honey
Put the flour, egg,yolk, maple syrup and oil in a bowl. Work the dough with your hands until it becomes crumbs.
In another bowl put the ricotta, honey and chocolate chips, mix all the ingredients well.
Transfer 2/3 of the dough to a springform mold lined with baking paper, add the ricotta cream and level well, cover with the remaining dough.
We bake in a static oven at 180 degrees for 35/40 minutes.
When the surface is golden then the cake is ready.
Once cooled remove it from the mold and sprinkle the surface with icing sugar.