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    You are in: Home / Recipes / Ricotta and Chocolate Cake Recipe
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    Ricotta and Chocolate Cake

    Ricotta and Chocolate Cake. Photo by Boomette

    1/4 Photos of Ricotta and Chocolate Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    Mysterygirl's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    CRUST

    FILLING

    Directions:

    1. 1
      Preheat oven to 320°.
    2. 2
      Grease and flour a 9" springform pan.
    3. 3
      For the crust, in a large bowl mix the flour, sugar, baking powder, egg, milk and grappa, if used.
    4. 4
      Add the slices of cold butter to the mixture working it in gently, but not so much that everything blends together.
    5. 5
      Take half the crust mixture and press it gently into the bottom of the pan.
    6. 6
      In a medium size bowl, mix the ricotta and sugar well.
    7. 7
      Add the chocolate chips mix again.
    8. 8
      Spread the filling evenly over the top of the crust.
    9. 9
      Crumble the remaining crust mix over the top of the filling.
    10. 10
      During the baking process the butter melts to form a nice crust.
    11. 11
      Bake 50 to 60 minutes.

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    Ratings & Reviews:

    • on October 28, 2006

      55

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

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    • on November 15, 2007

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 24, 2006

      35

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Ricotta and Chocolate Cake

    Serving Size: 1 (121 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 453.1
     
    Calories from Fat 221
    48%
    Total Fat 24.5 g
    37%
    Saturated Fat 15.1 g
    75%
    Cholesterol 75.4 mg
    25%
    Sodium 190.8 mg
    7%
    Total Carbohydrate 53.6 g
    17%
    Dietary Fiber 1.4 g
    5%
    Sugars 32.8 g
    131%
    Protein 7.5 g
    15%

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