Cocoa tart filled with ricotta
Desserts from Italy - Lazio
translated by Italian with
A breakfast donut, fragrant and delicious.
Combine butter, sugar and vanilla.
Add the eggs one at a time, as the previous one is incorporated,
Now add the sifted flour, starch and baking powder,
Mix well and divide the dough into two bowls,
In a bowl add 30g of cocoa and a drop of milk.
Butter a baking sheet and sprinkle it with sugar.
Pour the white mixture and immediately after the cocoa one
With a spoon mix a little and bake at 180º for 40 minutes.