Would you like a good cake to enjoy with your afternoon tea or coffee?
Here you have an interesting one created on a rainy Sunday afternoon.
It has a soft base of ricotta and chocolate and a topping of crunchy balls made of shortcrust pastry. A generous drizzle of good dark chocolate is the perfect finish for this decadent and luscious cake.
I have added some marsala liquor to the ricotta mixture but if you prefer not to use alcohol 2 tsp of vanilla essence or orange essence would be a great substitute.
- Prep Time : 40 minutes
- Cook Time : 30 minutes
- self raising flour - 190 g - 1 + ⅔ cup
- sugar - 3 tbsp
- vanilla essence - 1 tsp
- lemon zest organic or unwaxed - 1
- egg - 1
- butter - 100g - slightly less than 1/2 cup
- For the ricotta mixture:
- ricotta cheese - 250 g - 1 cup
- flour - 40 g - ⅓ cup
- egg - 1
- dark chocolate - 100 g
- sugar - 60 g
- marsala, rum or other liquor - 2 tbsp
- butter - a knob
- cocoa powder - to sprinkle
First let's make the shortcrust pastry.
Put the flour in a heap on your work surface. Make a hole in the middle and add one egg, sugar, vanilla essence, lemon zest and the butter cut into cubes.
Quickly incorporate the ingredients with your hands and form a smooth ball then put it in the fridge for 30 minutes wrapped in cling film.
Make the ricotta mixture: put the ricotta in a bowl and mix it with the egg, sugar, liquor and the flour.
Grate 50 g of chocolate
and add it to the mixture. Stir well.
Grease a round springform cake tin (about 20 cm diameter) and spread the mixture leveling well with a spoon.
Take the pastry out of the fridge and make little balls the size of a walnut
Line them up on top of the ricotta mixture and cook at 180C (350F) for 30 minutes.
Let the cake cool down then carefully remove it from the tin. Sprinkle with cocoa powder. Melt the remaining chocolate with a knob of butter over a saucepan of boiling water then with a spoon drizzle onto the cake.