Ricotta and Dark Chocolate Italian Dessert
This delicious crumbly pie is a traditional Italian dessert (crostata sbriciolata). I learned it from a dear Italian friend of mine. This dessert not only is super delicious and easy, but also quick and fun to make.
There are tons of options you can make this dessert with and today I decided it to do it with dark chocolate (no wondering right? haha). I love how the chocolate chips melt and combined with ricotta they become a sweet creamy chocolate spread, which is simply amazing.
I think this month is the ideal one to cook and enjoy this recipe. As the weather is getting colder we all crave some warm delicious sweets and this one is what you need.
- For those who don’t know ricotta is a soft white unsalted Italian cheese. It can be easily founded or not; depending on where you live. In my country almost any food market keeps ricotta.
- For this recipe I’m using a creamy ricotta and I believe this type works best
- Of course you can use any type of chocolate you like (milk or dark), but I recommend the dark!
Preheat oven to 176°C
Line with parchment paper a 28 cm regular or a springform pan
In a medium size bowl make the filling by combining the ricotta with icing sugar
Add chocolate chips, stir and set aside
In a big bowl add the flour, baking powder, salt, sugar, vanilla extract and whisk together
Add the cold diced butter and work it with your hands
Add the eggs (lightly beaten eggs) and keep working the dough
You will end with a crumbly dough
Pour 2/3 of the dough in the pan and press to form a nice even layer
Add the filling to the pan and spread evenly. Filling should not touch the pan so leave 0.5 cm on contour without cream
Distribute the rest of the crumbly dough over the top
Bake the dessert for around 30-35 minutes, until golden brown
Optional : Sift some icing sugar on top before serving
Photography by me