Ricotta and Chocolate Cake

Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

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.

Ingredients Nutrition


  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.


Most Helpful

simply heavenly! I did add in 2 egg yolks into the ricotta mixture to give it more body, thanks for sharing MG!...Kitten:)

Kittencal@recipezazz October 28, 2006

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!

j.sugiarto November 15, 2007

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.

Boomette December 24, 2006

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