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Ricotta and chocolate pie

Ingredients: Ricotta Pugliese-style Abbasciano 500 g, flour 500 g, sugar 250 g, fresh whipped cream 400 ml, 6 yolks, 12 spoons of suet, black chocolate 250 g.

How to make it: Mix the flour and the sugar and put them on a wooden board. Soften the suet (250 g) and put it on the flour with the eggs. Mix all the ingredients in order to obtain a well-blended dough. Let the dough wrapped in a humid cloth rest for a half hour. Put the ricotta in two bowls : in the first one also put the chocolate melted in a water bath and 200 ml of fresh cream and mix. In the second bowl add sugar and the left cream to the ricotta, and blend well. Butter a cake pan and lay the dough. Stuff it first with the ricotta and chocolate mix, then with the other mix. Put it into hot oven (180°C) for 40 minutes.

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