Crumbled ricotta and chocolate

Crumbled ricotta and chocolate. Probably this recipe is different from what you know, because l & #8217; I have taken from the family cookbook, handwritten by my mother who inherited it from my grandmother l & #8217; and she in turn from my great-grandmother. I've never tried a & #8217; other chocolate and ricotta crumble recipe, but I know many use butter instead of lard. Well, it can be done, but the flavor changes immensely. This cheesecake and chocolate is a sweet simple, rustic and good, that for me and my brother was one of the joys of Sunday. The crumbled, together with Apple Pie, the baked cassata, the cream tart and jam, the Torta della nonna, It is one of the desserts that bring me back to childhood.

My tips for a perfect crumbled

The crumbled ricotta (there are those who call it sbrisolona, but it's a term used more in the North) it is easy to prepare, you just have to be careful slurry phase: you do not get a compact dough, pressing the mixture as for the pastry, but a coarse compound in large crumbs (hence the name). Do not crush even when distributed into the pan, let it just drop. I recommend you prepare the crumbled ricotta with a day in advance, because the rest makes it definitely more good. You can keep it, blanket and at room temperature (in an unheated environment) for 3-4 days, but will definitely before.

As for the stuffing, among the alternatives I know that it is very fashionable one with Nutella, but I'd rather prepare at home a nice chocolate ganache and stuff it with that. Or with a baked custard, or with jam, or with fruit such as that, according to me amazing, with blueberry and custard. In short, Customized this recipe as you like and have a look at all my CRUMBLED CAKES RECIPES. On my You Tube Channel you will also find the VIDEO RECIPE the crumbled along with many other recipes step by step. Have a good day!

Crumbled CHEESE AND CHOCOLATE (doses for a cake from 20-22 centimeters in diameter)

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  • 350 grams of flour 00
  • 120 grams of caster sugar
  • 1 egg yolk
  • 60 milliliters di rum
  • a sachet of baking powder
  • 90 grams of lard (or butter if you prefer)
  • a large pinch of salt
  • 1 kilo of ricotta cheese
  • 300 grams caster sugar cash
  • 70 grams of dark chocolate
  • candied fruits (Optional), to taste
  • butter and flour for the cake Pan, to taste


The crumbled ricotta and chocolate is prepared quickly, So the first thing to do is preheat the oven to 200 degrees static.

Put on the work plan flour sifted with baking powder, add the granulated sugar, salt and egg yolk. Knead until absorption of the yolk and add lard, knead with fingertips, then add the rum. Nell & #8217; crumbled dough it is important not to mix by squeezing the mass as if you were to make a shortcrust pastry, but use your fingertips rubbing and lifting l & #8217; dough to form lumps, crumbs (Hence the name crumbled), who then will unite in baking, swelling due to the action of the yeast #8217 &;.

Combine ricotta and sugar with a spatula until the mixture is smooth and homogeneous. If the ricotta was very dry, You can pass through a sieve or use the Blender to make it more smooth and creamy as possible. Chop the chocolate into pieces not too small and merge them with ricotta.

Crumbled ricotta and chocolate, slice

Once the mixture to crumbs, grease and flour a cake Pan ring grooves for Jam Tarts. Distribute half of the dough on the bottom of the crumbled, until it is covered, without pinching. Cover the base with crumbled ricotta cream, level it up with the back of a spoon and distribute the remainder dell & #8217; dough on sweet, so that it completely covers the ricotta.

Bake the crumbled ricotta and chocolate at 200 degrees for 10 minutes, then lower the oven to 180 degrees and continue cooking for another 35 minutes or until the crumble is golden. Remove from oven and allow to cool completely. Before serving the crumbled ricotta and chocolate, Sprinkle the cake with a little’ icing sugar. Bon appétit!


Crumbled ricotta and chocolate
Crumbled ricotta and chocolate

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MARY OF PAUL 3 November 2019 at 13:36

Please you could give directions on the diameter of the cake tin?

Ada Parisi 3 November 2019 at 15:38

Hi Maria, dimensions are shown next to the recipe name. Diameter 22 cm. Good Sunday!

Cristina 13 February 2018 at 17:40

I can not wait to try it!!!! be wonderful!!!
Just one question, since I have never used lard for sweets…I .if use butter consider the same amount’ or lard and’ best to avoid and try to use lard as in the original recipe?
Thanks Ada .

Ada Parisi 13 February 2018 at 18:12

Hi Cristina, Welcome! Of course you can use butter instead of lard, in the same amount. I also say that much change is the consistency of both its taste. Now, if you have no taboos about using lard, I would recommend you try the original recipe. Maybe, After you do it again with butter, so you'll see the differences. Let me know what you decide. A warm greeting, ADA

elisabetta 2 February 2018 at 15:34

What a fantastic sweet, one of my favorites

Ada Parisi 2 February 2018 at 15:58

Thanks Elizabeth, then try my version! ADA


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