Torta di ricotta e cioccolato

Torta di ricotta e cioccolato


2⅓ cups (300 g) plain white flour
3/4 cup (150 g) powdered sugar
1/2 cup (120 g) butter
2 eggs
1 untreated organic lemon grated rind
pinch of salt

3 cups (700 g) ricotta
1/4 cup (40 g) chips of dark chocolate
1/4 cup (30 g) chopped hazelnuts
1 cup (200 g) powdered sugar
2 eggs
1 untreated organic lemon grated rind

• Smooth the ricotta (already drained) with an electric beater, then combine the sugar and add the eggs, grated lemon peel and smooth until you get a soft and even cream.

• Add finely chopped hazelnuts and combine the drops of chocolate, mix and place the mixture in the fridge.

• Lay the bottom of a 22 cm diameter hob with baked paper, grind and flourish the walls.

• Take the chopstick, put it about 1/3 and place on the baking sheet the rest in a circular sheet at a thickness of about 4 mm, sprinkling with little flour. Finally, turn the sheet of baked paper with the leaf directly onto the cake and put on well before removing the paper. Eliminate excess dough.

• Loosen the rest of the dough and form a 3 mm thick disc; Make sure that its diameter is just bigger than the diameter of the mold.

• Pour the ricotta mixture on the bottom of the bottom and level it. Transfer the dough disc to the filling and seal the edges of the two dough discs, pinching them, so filling will not come out during cooking. Make cutouts on the surface with a knife or a spatula.

• Cook the cake in a preheated oven at 350 degrees for about one hour. At the end of the cooking period, let it cool and remove the crust from the wall by using a spatula or a knife. Lift the mold ring. Place the tray on the surface and tilt it all, with a quick and firm movement, then gently remove the bottom of the mold and the paper. Serve your cake after having decorated it with sifted sugar.

Video from youtube

Twitter Digg Delicious Stumbleupon Technorati Facebook Email

No comments yet... Be the first to leave a reply!

Tracking ID UA-74037108-1