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.
- 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
- 14 ounces fresh ricotta
- 3⁄4 cup sugar
- 1 cup un-sweetened chocolate chips
- Preheat oven to 320°.
- Grease and flour a 9" springform pan.
- For the crust, in a large bowl mix the flour, sugar, baking powder, egg, milk and grappa, if used.
- Add the slices of cold butter to the mixture working it in gently, but not so much that everything blends together.
- Take half the crust mixture and press it gently into the bottom of the pan.
- In a medium size bowl, mix the ricotta and sugar well.
- Add the chocolate chips mix again.
- Spread the filling evenly over the top of the crust.
- Crumble the remaining crust mix over the top of the filling.
- During the baking process the butter melts to form a nice crust.
- Bake 50 to 60 minutes.
simply heavenly! I did add in 2 egg yolks into the ricotta mixture to give it more body, thanks for sharing MG!...Kitten:)
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!
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.