Ricotta and Chocolate Sbriciolata

The ricotta and chocolate sbriciolata is a delicious dessert that combines the creaminess of ricotta with the richness of chocolate, all enclosed in a crunchy and crumbly shortcrust pastry crumble. Here’s the recipe:

Ingredients

• 300 g of 00 flour
• 150 g of sugar
• 150 g of cold butter from the fridge
• 1 egg
• 1 teaspoon of baking powder
• 1 pinch of salt
• Grated zest of 1 lemon

For the filling:

• 500 g of ricotta
• 120 g of powdered sugar
• 100 g of chocolate chips
• 1 egg
• 1 teaspoon of vanilla extract

Preparation

1. Start by preparing the crumble base: in a large bowl, pour in the flour, sugar, baking powder, salt, and grated lemon zest. Add the cold butter cut into pieces and the egg. Quickly work with your fingertips until you obtain a sandy-textured dough. Alternatively, you can use a food processor to speed up the process.

2. For the filling, mix the ricotta with the powdered sugar until smooth. Add the egg and vanilla extract and combine well. Finally, fold in the chocolate chips.

3. Grease and flour a springform pan about 24 cm in diameter. Pour in a little more than half of the crumble dough, creating a compact base on the bottom.

4. Pour in the ricotta filling and gently level it out.

5. Cover the filling with the remaining crumble dough, distributing it evenly.

6. Bake in a preheated oven at 180 °C for about 30-35 minutes, or until the surface is golden brown.

7. Let cool completely before removing the sbriciolata from the pan.

8. You can serve the ricotta and chocolate sbriciolata at room temperature or slightly chilled from the refrigerator.

Curiosities

The sbriciolata takes its name from its characteristic “crumbly” topping, obtained by roughly handling the dough without overworking it. This dessert is perfect for breakfast or an energizing snack. Ricotta is a versatile ingredient in Italian pastry, and the addition of chocolate makes it particularly loved by those with a sweet tooth.