The room is infused with an amazing perfume of ricotta and chocolate, so good and sweet that it is melting my senses, and rapturing my soul. There is nothing better than a cake like this on a rainy day!
- White Flour, 300 g
- Butter, 150 g (leave out of the fridge)
- Brown raw Sugar, 200 g
- One Egg and one Yolk
- Ricotta, 500 g
- Chocolate drops, 100 g
- Baking Powder
- Pinch of salt
The pastry:
Mix the flour in a bowl with 100 grams of brown sugar, add the soft butter; blend with fingertips. Add a whole egg, a pinch of salt, sifting in the baking powder. Knead for a while and create a ball, cover the bowl with foil and leave in the fridge for 30 minutes.
In the mean time...
For the filling:
In a bowl, work with a fork the ricotta with the remaining sugar and egg yolk, mix well, add the chocolate chips and mix again.
Take the dough from the fridge, lay on a floured board and using a rolling pin spread into a 5 millimiter thin sheet .
On a piece of dough make 10 to 13 small round shapes, pressing with a mold for bisquits or a little glass...( if you have molds for bisquits you can make stars, hearts, half moons, squares or anything you like)
Use pastry to line base and side of a 9 inch quiche tin that has been greased with butter and dusted with flour.
Pour the ricotta cream over the pastry, level shaking gently to the sides the quiche tin.
Decorate laying delicately the shapes on top of the cream.
Bake at 180 C degrees for 30 minutes.
Buon Appetito!
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