Sbriciolata ricotta e cacao

The sbriciolata with ricotta and cocoa is a delicious dessert and quite simple to prepare. Here is how it’s done.

Ingredients

For the base:

• 300 g of type 00 flour
• 150 g of cold butter from the fridge
• 150 g of sugar
• 1 large egg
• 30 g of bitter cocoa powder
• 1 teaspoon of baking powder for sweets
• A pinch of salt

For the filling:

• 500 g of ricotta
• 120 g of sugar
• 1 sachet of vanillin or vanilla extract
• Grated zest of 1 untreated lemon

Preparation

1. Start with the preparation of the base. In the bowl of a stand mixer or on a pastry board, mix the flour with the cocoa, baking powder, sugar, and a pinch of salt.
2. Add the cold butter, chopped into pieces, and the egg. Quickly work the ingredients to get a sandy mixture.
3. Meanwhile, prepare the filling by mixing ricotta with sugar, vanillin, and grated lemon zest until smooth.
4. Take a springform pan (about 24 cm in diameter), line it with parchment paper and pour and level half of the sandy mixture.
5. Evenly spread the ricotta filling on the base layer.
6. Cover with the remaining crumbled dough, without pressing too hard.
7. Preheat the oven to 180 °C and bake the sbriciolata for about 35-40 minutes, or until it is well golden.
8. Allow to cool completely before unmolding and serving.

Curiosity

The sbriciolata, which is so named for the “crumbled” consistency of its dough, is an Italian cake from the North. The version with ricotta and cocoa is a tasty variant that combines the intense flavor of cocoa with the sweetness of ricotta. It’s perfect for a snack or to end a meal on a sweet note.

Remember that for an even more Italian version, you could add a few tablespoons of good cold espresso coffee to the sbriciolata dough, which pairs wonderfully with the cocoa!