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
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
For the short crust pastry:
200 g of Butter
200 g of Sugar
360 g of Flour
40 g of Bitter Cocoa
For the pie:
750 g of Elda Ricotta
150 g of Sugar
100 g of Dark Chocolate
100 g Candied Orange Zest
Knead sugar with butter (Left out of the fridge 2 hours before);
Add the eggs, one by one, and go on kneading until the mass will be well mixed. Then join the flour and the bitter cocoa;
Make a brick with the dough and wrap it with some plastic wrap. Leave it in the fridge for at least 2 hours (or in the freezer for about 20 minutes).
Mix Elda Ricotta with sugar;
Add the egg and then the dark chocolate (Roughly chopped) and the candied orange zest, chopped into small cubes.
Divide the short crust pastry with a knife: you will need 2/3 of the dough for the base and 1/3 for a second moment;
Knead and roll the 2/3 of dough with 0,5 thickness and cover a cake pan (22 cm in diameter or a comparable one) riddling the bottom with holed, using a fork.
Fill the cake pan that you have covered with the short crust pastry before with the cream. Pay attention to smooth well its surface with a knife;
Roll the remained short crust pastry with a 2-3 mm thickness;
Make some short crust pastry stripes about 2 cm wide, using a fluting cutting wheel, and lay the stripes on the top of the cake forming a net;
Bake the cake at 330 °F (165 °C) for 45-50 minutes. If it is possible, use a ventilate oven;
Let the cake cool down, dust the surface with little powdered sugar and serve;
You can keep the cake in the fridge at least for two days.