Tuesday, 06 May 2014 00:00

Ricotta Crumble Cake

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Ricotta Crumble Cake

A few weeks ago one of my oldest blog readers sent me an email to share with me a new recipe she is in love with!

I love trying new dishes, specially if they are sweet and have chocolate…you know me…So as soon as I got some free time from all the cookbook preparation, office work and a tiny bit of personal life I have, I go myself to the kitchen and tried it.

This crumble cake with ricotta and chocolate is absolutely divine! Crunchy on the outside with a soft, decadent heart in the inside!

Ingredients (serves 6):

for the dough

  • 300 g all-purpose flour
  • 100 g white sugar
  • 1 egg
  • 150 g unsalted butter
  • 1 tsp baking powder
  • 1 tsp butter


for the filling

  • 500 g fresh ricotta
  • 100 g dark chocolate
  • 80 g white sugar



In a bowl combine flour, sugar, baking powder and the butter cut into cubes.

Using you hands or a fork slowly break in the butter until it resembles coarse meal. Then slowly pour in the beaten egg and keep mixing.

It will get very crumbled. Put it in the fridge while you prepare the filling.

In a bowl combine the ricotta cheese and sugar:  I have used my homemade ricotta, but you can just buy it at any grocery shop.

Grab some dark chocolate…the recipe called for simple 75% chocolate but since I like to spice things up a bit, I decided to use this Espresso choco bar I brought during my last trip to the US…I love Ghirardelli!

Back to the recipe…Sorry, sometimes I get lost in my own thoughts!

Cut the chocolate into pieces and add them to the ricotta.

Mix all the ingredients together. Take the dough out of the refrigerator and divide it into 2 parts then press half of it evenly into a baking pan that you have previously greased with butter.

Scoop in the filling

and level it out.

Then add the remaining half of the dough by crumbling it on top.

Bake at 200 C for about 25-30 minutes. Then bake only the bottom for 5 more minutes. Remove from the oven and let it cool down.

When cooled move it onto a cutting board

and cut it first into strips,

then further into cubes.

Ready to serve!

Perfect for breakfast with a cup of cold milk or as a snack.



Read 3377 times Last modified on Tuesday, 06 May 2014 01:19
Daniela Ingrosso

I’m Daniela, Dani… 丹妮, and I was born in the beautiful country of ITALY! :)

I grew up in a picturesque town called Lecce nestled on the “heel of the boot”, Italy’s southern tip, between the Adriatic and Ionian seas. Like many traditional families in this sun soaked Mediterranean region, I spent much of my youth under the love and care of my grandmother. Throughout my formative years my grandmother taught me many things but most of all she gave me a passion for cooking. She shared traditional recipes and family culinary secrets passed down through the generations. It is the greatest gift anyone could have bestowed upon me and now I want to share that gift with you.

So how did I end up thousands of miles away from this sundrenched Mediterranean paradise?

It all started at the age of 18 when I started studying Chinese in college. I’ve always been interested in languages and thus began a long journey that eventually led me to move to China. After completing my Masters, I moved to Beijing, the cultural epicenter of the mainland, short after I got a job in Shanghai, which is how I ended up in the mainland’s business capital.

I have lived here for more than 5 years now and, like many of you, I’ve had a hard time preparing a proper western meal and finding proper ingredients, without breaking the bank.

Grocery shopping in Shanghai can be somewhat of an “adventure”. Places like City Shop or Pines that generally cater to expat needs, often have high prices and are often lacking in selection.

I’ve spent a lot of time tracking down the ingredients you’ll need to cook my delicious recipes at affordable prices.

At the end of the day, I just want to build a site where I can share my family’s culinary traditions with you and hopefully have you share whatever delicious treats you may have in store for me.

See my "Expat Cucina" website!

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