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Chocolate and ricotta cake

Dessert120 minutes12 people290 calories
1/52/53/54/55/5 (30 votes)
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By Ascen Jimenez

We are going to elaborate a chocolate and ricotta crostata. We will prepare the base in Thermomix, in just a few seconds, and we will do the same with the cream. It is all in the videorecipe that we have prepared.

And you will also see in the video how the basisWhen it is made, it looks more like sand than dough. Do not worry, after compacting it with your hands and having it in the refrigerator for a little while, it can be spread with the roller.

Vary the decor at your whim. I have made some circles with the cup but you can use a star-shaped pasta cutter, heart...

Videorecipe of the chocolate and ricotta cake

Cake recipe

Chocolate and ricotta cake

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A delicious cake that you can prepare at home. With chocolate, ricotta and a lemon base.

  • Ascen Jimenez
  • Kitchen: Italian company
  • Recipe type: dessert
  • Calories: 290
  • Rations: 12
  • Cooking time:
  • Total time:

Ingredients

For the base:

  • The skin of 1 lemon
  • 80 g of sugar
  • 300 g flour
  • 1 egg
  • 1 yolk
  • 100 g of corn or sunflower oil
  • 1 teaspoon yeast (4 grams)

For the cream:

  • 80 g of chocolate fondant
  • 500 g of ricotta
  • 1 egg
  • 2 yolks
  • 100 g of sugar

Preparation

  1. We start by making the base of the cake. We put the lemon skin (only the yellow part, without the white part) and the sugar in the glass. We program 10 seconds, speed 8.

  2. We incorporate the flour, the egg, the yolk, the oil and the yeast. We program 20 seconds, speed 5.

  3. We wrap it in film and put it in the refrigerator where it will stay for about 15 minutes. Meanwhile, we prepare the cream for the cake.

  4. Without having to wash the glass, we put the chocolate in pieces and we program 5 seconds, speed 7.

  5. We incorporate the rest of the ingredients of the cream and program 20 seconds, speed 4.

  6. We reserve the cream in the glass.

  7. We take the dough out of the refrigerator. We take 2/3 of the total dough and reserve the rest. We spread that portion between two sheets of greaseproof paper, with the rolling pin.

  8. We put the extended dough in a mold 26 centimeters in diameter. We do the edges well and put the ricotta and chocolate cream that we have reserved before on the extended dough.

  9. We spread the dough that we have not yet used and, with the beaker, we make circles. We place them on the cream.

  10. Bake at 175º (preheated oven) for approximately 40 minutes. We lower the oven to 160º and bake 10 more minutes at that temperature.

Notes

The 100 g of oil can be replaced by 130 g of butter.

More information - Wholegrain chocolate cookies

Adapt this recipe to your Thermomix model


Discover other recipes of: International kitchen, Desserts, Cake shop

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