Crumbled Ricotta and Chocolate Cake

Name: Crumbled Ricotta and Chocolate Cake
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Yield: 8
Ingredients: Butter (cold from the fridge) 7.1 oz; Type 00 flour 4 cups; Sugar 1 cup; Eggs (about 2 medium) 4.2 oz; Baking powder 1 tsp; Dark chocolate chips 3.5 oz; Cow's milk ricotta cheese 2 cups; Sugar 4 tbsp; Rum 0.7 oz

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710

Calories per serving

Vegetarian

Energy Kcal 710
Carbohydrates g 89
of which sugars g 42.2
Protein g 14.3
Fats g 32.3
of which saturated fat g 18.77
Fiber g 1.7
Cholesterol mg 143
Sodium mg 68

Difficulty: Average
Prep time: 40 min
Cook time: 50 min
Serving: 8
Cost: Average

PRESENTATION

Recipe by
Ivana Ester Marra

Ever tried the ricotta and chocolate crumble? It's a tender treat that's really celebrated in Lombardy—particularly in Mantua. And listen, it’s got this golden shortcrust pastry packed with chocolate chips and a creamy, slightly sweet filling made from fresh ricotta. Really, locals have been making this ricotta chocolate crumble cake for generations, and it's all about flavor, no fuss.

A splash of rum in the filling? Oh yeah. It adds an almost moist aroma—so, so elegant. It's simple, but honestly, the taste is anything but basic. That crunch from the chocolate chips? Seriously good surprise in every bite. And here's the thing: unlike those Nutella versions, the authentic Mantuan ricotta and chocolate dessert totally embraces the smoothness of ricotta with that tangy hint of rum. For real, it's both comforting and kinda luxurious.

Perfect as a snack with coffee or as a post-dinner treat, this Italian crumble cake is pretty much guaranteed to have everyone reaching for seconds. Locals even add their own twists—some with orange zest or different chocolates—but it's always about that crumbly, crispy top and the way the tender ricotta just brings it all together.

It is one of those easy Italian desserts that’s perfect for a lazy afternoon. Really tastes like it came straight from a bakery in downtown Mantua. And the combo of chocolate, ricotta and buttery pastry? Way, way better than you’d expect. The sweet aroma as it cools on the counter—nearly impossible to resist, I gotta say.

Sbriciolata really shows how just a few quality ingredients can create something special—especially when you’re craving a real, traditional Italian cake. Seriously, can’t go wrong with this one.

INGREDIENTS

710

Calories per serving

for the pastry (for a 10-inch diameter tin): Butter 7.1 oz (200 g) - (cold from the fridge); Type 00 flour 4 cups (500 g); Sugar 1 cup (200 g); Eggs 4.2 oz (120 g) - (about 2 medium); Baking powder 1 tsp; Dark chocolate chips 3.5 oz (100 g)

for the ricotta cream: Cow's milk ricotta cheese 2 cups (450 g); Sugar 4 tbsp (50 g); Rum 0.7 oz (20 ml)

Preparation

How to prepare Crumbled Ricotta and Chocolate Cake

To prepare the ricotta and chocolate crumble, pour the flour and cold butter chunks into a bowl 1. Work the two ingredients with your fingertips until you achieve a sandy effect 2. Add the sugar 3.

Also add the whole eggs 4 and the baking powder 5. Work by hand until the eggs are absorbed and you have a rough mixture 6.

Once finished 7, add the dark chocolate chips 8, incorporating them quickly so as not to overheat the dough 9.

Work quickly on a work surface, form a ball and set aside at room temperature 10, you can cover with a plate as the resting will be brief. Now prepare the ricotta cream: in a bowl, add the ricotta and sugar 11, mix with a spatula to combine them, then add the rum 12 and mix again to obtain a smooth cream.

Line the bottom of a 10-inch tart tin with parchment paper. Crumble half of the pastry into coarse pieces 13, covering the bottom and sides of the tin 14. Add the ricotta cream and spread it with a spatula to level it 15.

Crumble the remaining shortcrust pastry 16 until the entire surface is covered 17. Bake in a preheated static oven at 375°F on the middle rack for 40 minutes (the baking time may vary slightly based on your oven's power). Finish baking by moving the crumble to the lower rack for another 10 minutes. Remove from the oven 18 and let the ricotta and chocolate crumble cool before removing it from the tin and cutting it.

Storage

The ricotta and chocolate crumbled cake can be stored in the refrigerator for 2-3 days. Freezing is not recommended. You can freeze the pastry alone, then thaw it and crumble it as per the recipe.