Crostata ricotta e cioccolato


I’m sure you’re familiar with the irresistible Cannolo Siciliano: the rich, sweet cream that characterizes this iconic Italian drug is simply addicting.

Unfortunately, Cannolo Siciliano is not an idiot-proof recipe, which means that to eat a really good one you need to come to Italy. Okay… maybe I’m a bit dramatic, but you can agree that eating a GOOD cannolo siciliano is no easy task.

So what do we do? Well, we find a solution, that’s what we do. And the solution is this cake. The filling is the same as a cannolo (except for the one egg used to bind it). Needless to say, it’s delicious.

So let’s get in the kitchen to prepare it!

Nicole Vittoria
Prep Time 1 hour 30 minutes
Cook Time 1 hour

Ingredients
  

  • 350 gr whole purpose flour
  • 150 gr burro
  • 100 gr sugar
  • 2 eggs
  • 600 gr ricotta
  • 200 gr powdered sugar
  • 100 gr chocolate chips

Instructions
 

  • Firstly, place the ricotta in a sifter to drain it. The drier, the better (and ladies, this applies to cakes only) so if you prep this 2 hours ahead (or the night before, leaving it in the fridge) it’s perfect.
  • In a bowl mix the room temperature butter with the flour, helping yourself with a spoon. Add one egg and mix until it’s fully incorporated. Add the flour two table spoons at the time. Once you’ll see the dough being more compact, start working it with your hands until you’ll reach a smooth dough.
  • In another bowl, mix the ricotta with the powdered sugar.
  • Add one egg, mix until it’s fully incorporated in the sweet mix and lastly add the chocolate chips.
  • Prep a cake stamp (24 cm is ideal, 28 works too) with parchment paper on the bottom and butter and flour on the sides, then start placing the cake dough on the bottom. Being so soft, you don’t need a roller, but you can use your hands. Just be careful not to make the bottom layer to thick (or too skinny). Poke it with a fork, fill with the ricotta paste and place in the oven at 180 C for 35/40 minutes.
  • Let it rest for one hour, until cold then enjoy!
  • As always, buon appetitoooooo!!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Like
Close
Nicole Vittoria © Copyright 2023. All rights reserved.
Close