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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (121g) Recipe makes 12 servings |
||
| Calories 453 | ||
| Calories from Fat 221 | (48%) | |
| Amount Per Serving | %DV | |
| Total Fat 24.6g | 37% | |
| Saturated Fat 15.2g | 75% | |
| Monounsaturated Fat 6.8g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 75mg | 25% | |
| Sodium 190mg | 7% | |
| Potassium 124mg | 3% | |
| Total Carbohydrate 53.6g | 17% | |
| Dietary Fiber 1.5g | 5% | |
| Sugars 32.8g | ||
| Protein 7.6g | 15% | |
Ricotta and Chocolate Cake
By: Mysterygirl
Dec 3, 2003
I'm posting this in response to a request on the boards. This is a different type of Italian dessert with a rich filling. I found it on a site called cooking with Patty.
SERVES 12
Ingredients
CRUST
- 2 1/3 cups flour
- 3/4 cup sugar
- 1 1/2 teaspoons baking powder
- 1 egg
- 1 tablespoon milk
- 1 tablespoon grappa (optional)
- 1 cup cold butter, thinly sliced
FILLING
- 14 ounces fresh ricotta
- 3/4 cup sugar
- 1 cup un-sweetened chocolate chips
Directions
1
Preheat oven to 320°.2
Grease and flour a 9" springform pan.3
For the crust, in a large bowl mix the flour, sugar, baking powder, egg, milk and grappa, if used.4
Add the slices of cold butter to the mixture working it in gently, but not so much that everything blends together.5
Take half the crust mixture and press it gently into the bottom of the pan.6
In a medium size bowl, mix the ricotta and sugar well.7
Add the chocolate chips mix again.8
Spread the filling evenly over the top of the crust.9
Crumble the remaining crust mix over the top of the filling.10
During the baking process the butter melts to form a nice crust.11
Bake 50 to 60 minutes.
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Browse similar recipes by category
- Course > Desserts > Cakes
- Main Ingredient > Chocolate
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Occasion > Dinner Party
- Occasion > Taste/Mood > Sweet
- Occasion > Everyday
Featured Reviews for This Recipe
From: j.sugiarto
On Nov 15, 2007
the taste is very great! the only problem is i don't have enough crust to divide into two parts, but it was my mistake because i halved the recipe 
so it's just a crust on the bottom and ricotta filling on the above. anyone who wants to make this cake, i recommend you not halve the recipe. first, you won't have enough crust; second, this cake is too delicious that you won't regret having more :D thanks for sharing, Mysterygirl!
From: Boomette
On Dec 24, 2006
The taste is good. I don't know why but the cake is dry. And it was 60 minutes in the oven. I used Cachaca instead of grappa cause I didn't have. I used 1/2 cup of sugar in the filling cause I had sweetened chocolate chips.
From: Mahaok
On Nov 2, 2005
This was delicious & left many taste buds very happy The prepartion was pretty straightforward. I omitted the grappa & the result was still a very yummy cake. I would especially recommend baking this when one has guests & u wish to make a good expression
From: woodland hues
On Oct 19, 2005
Quite rich, a bit cosmopolitan, cousin to a cheesecake. Easy to make. It was the grappa that attracted me to this recipe and I'm glad I made this. I like grappa and I think it adds a good flavour to the crust mix. It was cleaned right up at my Book Club. I baked it for 50 min at 350F. Thanks for posting!!
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