Torta Di Ricotta E Ciocolatta – a delicious recipe with crust, flour, sugar, cold butter, baking powder, egg. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
["1. Combine all ingredients for the crust except the butter. Add butter to the crust mixture working it in gently, but not so much that everything blends together. Press half of the crust mixture gently into the bottom of a greased 9"" springform cake tin", "", "2. Mix the ricotta and sugar with a fork. add the chocolate chips, raisins and rum. combine and spread evenly over the cake crust", "", "3. Crumble the remaining half of the crust mixture with your hands over the top of the filling. Press it down very gently if you wish, however when it bakes the butter will melt and hold the crust together", "", "Bake in a preheated oven for 50 to 60 minutes at 320u00b0. Dust with icing sugar to serve"]
1800
kcal
Calories
84
g
Fat
230
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 15 ingredients. The key ingredients include: crust:, 2 1/3c flour, 3/4c sugar, 1c cold butter (place in freezer for 20-30mins before use), and more.
Yes, Torta Di Ricotta E Ciocolatta falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
