Susanna

Recipe #20: chocolate and ricotta pie

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 “There is always a reason to bake”

Ingredients

Crust:

250 gr (2 cups) flour

125 gr (½ cup + 1tbsp) sugar

100 gr (½ cup) butter

1 egg + 1 yolk

a pinch of salt

Cream:

400 gr (1 ¾ cup) ricotta

150 gr (¾ cup) sugar

2 egg yolks

1 egg white

Topping:

150 gr (1 ¼ cup) dark chocolate

2 tbsp milk

Directions

Combine the butter and sugar until creamy; add the egg and the yolk. Gradually add the flour (with a pinch of salt) and knead  the dough until soft and smooth. Wrap it in plastic wrap and store in the fridge for at least half an hour.

For the cream, beat the egg white with an electric mixer until stiff and set aside. In another bowl, mix together the ricotta cheese, the sugar and the yolks. Add the egg white, slowly combining it with the other ingredients.

Line a 24 cm (9 inch) baking pan with parchment paper. Spread the dough evenly in the pan and up the sides. Pour the cream on top of the dough and bake for an hour at 180° (350 F).

Melt the dark chocolate with the milk and pour on top of the pie once it has cooled down.

Make sure you store the cake in the fridge.

                                                                                                                                                           Cheers,                                                                                                                                                                                   A&J

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