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RICOTTA AND CHOCOLATE PIE

Tasty pie, perfect for your special moments, specially during those cold months. The chocolate short crust makes this cake taste intense, good for winter period

10 people
100 min.
calories
medium

For a crispier version, try to spread some brown sugar on the top of your cake, before baking.

If you want to exalt the chocolate flavor, use a 70% cocoa dark chocolate!


The last advice to give you a magic moment with this pie? Try to taste it with a glass of Italian “Barolo Chinato” wine

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ingredients

For the short crust pastry:

200 g of Butter

200 g of Sugar

2 Eggs

360 g of Flour

40 g of Bitter Cocoa

For the pie:

750 g of Elda Ricotta

150 g of Sugar

1 Egg

100 g of Dark Chocolate

100 g Candied Orange Zest

PREPARING THE SHORT CRUST PASTRY
PREPARING THE FILLING
PREPARING THE BASE
COMPOSING THE CAKE
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