Sbriciolata ricotta e cioccolato

The sbriciolata with ricotta and chocolate is a delicious dessert that combines the creaminess of ricotta with the richness of chocolate, all enclosed in a crunchy and crumbly shortcrust pastry. Here is the recipe:

Ingredients

• 300 g of type 00 flour
• 150 g of sugar
• 150 g of butter, cold from the fridge
• 1 egg
• 1 teaspoon of baking powder
• 1 pinch of salt
• Grated zest of 1 lemon

For the filling:

• 500 g of ricotta
• 120 g of powdered sugar
• 100 g of chocolate chips
• 1 egg
• 1 teaspoon of vanilla extract

Preparation

1. Begin by preparing the crumbled base: in a large bowl, pour the flour, sugar, baking powder, salt, and grated lemon zest. Add the cold butter, cut into pieces, and the egg. Work quickly with your fingertips until the mixture has a sandy consistency. Alternatively, you can use a food processor to speed up the process.

2. For the filling, mix the ricotta with the powdered sugar until smooth. Add the egg and vanilla extract and blend well. Finally, fold in the chocolate chips.

3. Butter and flour a springform pan about 24 cm in diameter. Pour just over half of the crumbled pastry mixture, creating a compact base at the bottom.

4. Pour the ricotta filling over the base and level it gently.

5. Cover the filling with the remaining crumbled pastry mixture, distributing it evenly.

6. Bake in a preheated oven at 180 °C for about 30-35 minutes, or until the surface is golden brown.

7. Let cool completely before unmolding the sbriciolata.

8. You can serve the sbriciolata with ricotta and chocolate at room temperature or slightly chilled from the refrigerator.

Curiosity

The sbriciolata gets its name from its characteristic “crumbled” topping, which is obtained by flaking the dough without overworking it. This dessert is perfect for breakfast or an energizing snack. Ricotta is a versatile ingredient in Italian pastry, and the addition of chocolate makes it especially loved by those with a sweet tooth.