Crumbled ricotta and chocolate. Probably this recipe is different from what you know, because I took it from the recipe book of family, handwritten by my mother who inherited it from my grandmother l & #8217; and she in turn from my great-grandmother. On my You Tube Channel you will also find the VIDEO RECIPE the crumbled along with many other recipes step by step. 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 ricotta and chocolate cake is a simple dessert, 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 rest makes it much better. You can keep it, blanket and at room temperature (in an unheated environment) for 3-4 days, but will definitely before.
With regard to the stuffing, among the alternatives I know that it is very fashionable that of the Nutella, but I prefer to 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. Have a good day!
6 comments
Please you could give directions on the diameter of the cake tin?
Thanks
Hi Maria, dimensions are shown next to the recipe name. Diameter 22 cm. Good Sunday!
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 .
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
What a fantastic sweet, one of my favorites
Thanks
Thanks Elizabeth, then try my version! ADA