Thousand fruit tart
Desserts from Italy
Chocolate biconate ricotta cake
Chocolate biconate ricotta cake
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A delightful two-tone dessert pie at the right spot ideal for breakfast or snack of large and small
preparation
step 1
Tools: Mold, I used a donut die of 22 cm diameter 10 cm high, electric or planetary whips with whips, lozen-pots, a bowl
step 2
Place the whole eggs in the container at room temperature and start mounting them at maximum speed
step 3
When they begin to foam, add sugar a little at a time and continue to assemble as long as the sugar is melted and the eggs will be beautiful swollen and white
step 4
Now add ricotta, vanilla extract and start the low speed whips, work the mixture, ricotta must be mixed well.
step 5
Take the yeast flour and sift all of it into egg and ricotta compound, rest your whips and work again, always at low speed, adding 1 cup and 1/2 of milk.
step 6
Turn off the whips and with the lick pots collect all the mixture well
step 7
Turn on the oven at 180 ° C, and as it goes into the temperature, continue with the preparation.
step 8
Divide the dough in two parts and let it go white and add 40 gr of dark chocolate drops.
step 9
On the other hand, add slicing a tablespoon of bitter cocoa and the remaining drops of chocolate mixed.
step 10
The dough of the cake is ready ... unge the mold pour the chocolate mixture and then over the white and bake for 45 minutes do the stitch proof, I recommend it must go out dry.
step 11
Once baked, wait for half an hour before removing it from the mold and then let it cool on a grater, you can use it either or sprinkled with icing sugar to you the choice .... Good breakfast !!!