The trick to a Ricotta and Chocolate Crumble that never dries out!
Soft and creamy ricotta and chocolate chip crumble is the quintessential Sunday dessert: a timeless classic that evokes the scent of home and conviviality.
- Flour 00 300 gr
- Eggs 1
- Sugar 150 g
- Butter 110 g
- Baking powder 8 g
- Grated lemon peel Preferably organic, for a fresh aroma that balances the sweetness of the ricotta. 1
- Salt 1 pinch
- Ricotta 400 gr
- Sugar 130 g
- Chocolate chips 120g
- Chocolate chips 20 g
- Start by preparing the pastry in a large bowl: pour in the 00 flour and add a pinch of salt, essential for bringing out all the flavors of the cake. Now add the grated lemon zest (preferably organic), the sugar, and the whole egg. These basic ingredients will give your pastry its aroma and structure.
- Now combine the baking powder and the cold butter from the refrigerator. Begin working the mixture quickly with your fingertips: the key is not to heat the fat too much to obtain coarse crumbs. Once finished, set the dough aside. Now prepare the filling: in a second bowl, place the ricotta (well drained) and add the sugar. This will form the base of the creamy center of your crumble.
- Mash the ricotta and sugar with a fork and mix thoroughly until smooth and free of lumps. Now add the chocolate chips and mix again to distribute them evenly throughout the filling: this will ensure consistent deliciousness in every slice. Take a 22 cm springform pan, previously buttered and lined with parchment paper, and pour in about half of the crumbled mixture. Press the bottom down with your fingers or the back of a spoon, trying to create a border of about 1 cm along the sides. Finally, pour all of the freshly prepared ricotta filling into the pan.
- Smooth out the ricotta filling with the back of a spoon and cover the entire surface with the remaining dough, distributing the shortcrust pastry crumbs evenly. Bake in a preheated oven at 180°C (350°F) for about 35 minutes, until the surface is golden brown and crispy to the touch. Once baked, let the cake cool completely at room temperature. Carefully unmold the cake and refrigerate for 2 hours: this step is essential for making the ricotta cream velvety and firm. Before serving your ricotta and chocolate crumble, sprinkle a few chocolate chips on top for an even more delicious and inviting finishing touch.
The secret to this ricotta crumble cake lies in the perfect balance between a crumbly crust and a velvety, melt-in-your-mouth filling. If you love contrasting textures, you might also enjoy our Nutella and Pistachio Crumble Cake or the fresher, spring-like version: the Strawberry Crumble Cake.
Making this soft ricotta sbrisolona is incredibly simple: no mixer or complex tools are needed; all you need is your hands and a few minutes to obtain the typical shortcrust crumbs. If you prefer desserts that celebrate this flavor combination, don't miss our Ricotta and Chocolate Mousse.
Unlike the classic Mantua sbrisolona, which is drier and crunchier, this recipe focuses on the moistness of the filling, just like a creamy Nutella tart. Follow our steps to get perfect results the first time!
Doses & Ingredients
- Very low difficulty
- Very low cost
- Scale / Baking paper / Large bowl / Fork / Fine-hole grater / 22 cm springform pan.
