Recipe #20: chocolate and ricotta pie
“There is always a reason to bake”
250 gr (2 cups) flour
125 gr (½ cup + 1tbsp) sugar
100 gr (½ cup) butter
1 egg + 1 yolk
a pinch of salt
400 gr (1 ¾ cup) ricotta
150 gr (¾ cup) sugar
2 egg yolks
1 egg white
150 gr (1 ¼ cup) dark chocolate
2 tbsp milk
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.