Ricotta and
chocolate pie
Tasty pie, perfect for your special moments, specially during those cold months. The chocolate short crust makes this cake taste intense, good for winter period.
Course: Dessert
Descrizione
For a crispier version, try to spread some brown sugar on the top of your cake, before baking.
If you want to exalt the chocolate flavor, use a 70% cocoa dark chocolate!
The last advice to give you a magic moment with this pie? Try to taste it with a glass of Italian “Barolo Chinato” wine
Ingredients
Preparation
Preparing the short crust pastry
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Knead sugar with butter (Left out of the fridge 2 hours before);
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Add the eggs, one by one, and go on kneading until the mass will be well mixed. Then join the flour and the bitter cocoa;
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Make a brick with the dough and wrap it with some plastic wrap. Leave it in the fridge for at least 2 hours (or in the freezer forabout 20 minutes).
Preparing the filling
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Mix Elda Ricotta with sugar;
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Add the egg and then the dark chocolate (Roughly chopped) and the candied orange zest, chopped into small cubes.
Preparing the base
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Divide the short crust pastry with a knife: you will need 2/3 of the dough for the base and 1/3 for a second moment;
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Knead and roll the 2/3 of dough with 0,5 thickness and cover a cake pan (22 cm in diameter or a comparable one) riddling the bottom with holed, using a fork.
Composing the cake
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Fill the cake pan that you have covered with the short crust pastry before with the cream. Pay attention to smooth well its surface with a knife;
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Roll the remained short crust pastry with a 2-3 mm thickness;
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Make some short crust pastry stripes about 2 cm wide, using a fluting cutting wheel, and lay the stripes on the top of the cake forming a net;
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Bake the cake at 330 °F (165 °C) for 45-50 minutes. If it is possible, use a ventilate oven;
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Let the cake cool down, dust the surface with little powdered sugar and serve;
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You can keep the cake in the fridge at least for two days.
