Tag: Ricotta

Ricotta and chocolate cake, the best recipe! – Gordon Ramsay’s version

There Ricotta And Chocolate Cake it’s a Sweet amazing based on fresh ricottaeggs, sugar and chocolate chips. There characteristic which makes it the Best Recipe is that it is not only done with very few ingredientsalone 15 minutes! His creamy consistency And soft that melts in your mouth, at times darkconquers at the first taste, making everyone exclaim: la better never tasted it!

You may have guessed that it is a ricotta and chocolate cake easy And fast. For the realization you can use the ricotta you preferit is important that it is well drained before using it. Same rule, you can choose the chocolate available : drops, pieces, leftovers that you find in the pantry. The only attention goes to moderate cookingso that that is formed crackled surface it’s a very creamy interior and tender to give you an idea similar to a Migliaccio; but more delicate and frothy when bitten. Indescribably good! Self Instead you want to make a ricotta and chocolate cake fluffy, I recommend making the classic ricotta cake, to which you can also add the drops. The ricotta and chocolate cake is excellent both at room temperature and cold. at any time of the day, for one breakfast energy, one snack delicious, but also a dessert end of the meal. Her beauty also makes her ideal for women more special occasions like a Sunday with family. Try it now and let me know if it’s not heavenly!

You like them Ricotta and chocolate cakes ? also try:

Ricotta and chocolate tart (made with a shortcrust pastry shell and filled with ricotta and creamy chocolate)

Ricotta and chocolate cake recipe

PREPARATION TIMES

Preparation	Cooking	Total
15 minutes	45 minutes	1h


Bass	Italian	310 Kcal

Ingredients

Quantity for 6 people – 1 20cm baking tray
450 g of well-drained ricotta 150 g of sugar 4 eggs 50 g of potato starch (which you can replace with classic ’00 flour) seeds of a vanilla bean (or vanilla extract or sachet) finely grated peel of an orange 80 g of chocolate chips (or any chocolate bar you have available) icing sugar (for decoration)

Quantity for 6 people – 1 20cm baking tray

450 g of well-drained ricotta

150 g of sugar

4 eggs

50 g of potato starch (which you can replace with classic ’00 flour)

seeds of a vanilla bean (or vanilla extract or sachet)

finely grated peel of an orange

80 g of chocolate chips (or any chocolate bar you have available)

icing sugar (for decoration)

Equipment

Method

How to make ricotta and chocolate cake

First of all, separate the yolks from the whites.

Then whip the egg whites until very stiff on one side with 1 tablespoon of sugar.

With the same dirty whisk, separately, whip the egg yolks with the rest of the sugar, sugar, vanilla and the finely grated peel of 1 orange.

You must obtain a light and frothy mixture, to which you will add the perfectly drained ricotta:

how to make ricotta and chocolate cake - Recipe by Tavolartegusto

At this point, whip the ricotta and finally incorporate the starch.

Finally add the egg whites, this time mixing them with a spatula with slow movements from bottom to top, to avoid dismantling the mixture.

Then add the chocolate chips, leaving a teaspoon aside.

preparation of ricotta and chocolate cake - Recipe by Tavolartegusto

Mix the mixture of your ricotta and chocolate cake well and pour the mixture into a previously buttered and floured pan:

cook the ricotta and chocolate cake - Recipe by Tavolartegusto

At this point add the teaspoon of drops scattered on the surface.

Finally, cook in a preheated static oven at 180° for about 45 minutes, or until the cake thickens and forms craquelé cracks on the surface and when tested with a toothpick it is dry.

Remove from the oven and leave to cool for at least 5 – 6 hours at room temperature on a wire rack.

Remember, the slice must be cold before cutting.

Finally dust with plenty of icing sugar!

Here it is ready Ricotta And Chocolate Cake

ricotta and chocolate cake recipe - Recipe by Tavolartegusto

Look at that heavenly consistency: the cake with ricotta and chocolate super creamy!

cake with ricotta and chocolate - Recipe by Tavolartegusto

storage

You can store at room temperature or in the fridge for about 3 days.

Also discover my entire collection of homemade cakes!

Rustic ricotta and spinach pizza, grandmother’s recipe. VERY GOOD – Gordon Ramsay’s version

How to make rustic ricotta and spinach pizza

The video shows you the detailed procedure, prepare the rustic ricotta and spinach pizza with your grandmother!

Rustic spinach and ricotta pizza

Spinach, ricotta and mozzarella in a dough that you make in 10 minutes, put it in the refrigerator and then take it out two hours before rolling it out.

Preparation 10 minutes

Cooking 35 minutes

Leavening 14 hours

Scope appetizers

Kitchen Italian cuisine

Portions 4

Calories 380 kcal

400 gr of 0 flour
2 gr of brewer’s yeast
Half a teaspoon of sugar
200 ml of water
A teaspoon of salt
2 spoons of oil
400 gr of fresh spinach
400 gr of sheep’s ricotta
1 egg
milk
150 gr of mozzarella

For the dough

Prepare the dough the night before: put the flour in a bowl, make a hole in the centre, crumbled brewer’s yeast in the centre, add the water and let the yeast dissolve, add the sugar and the rest of the water.
Mix the mixture a little by hand and add the salt
Add two tablespoons of oil and compact the dough until it becomes uniform
Cut the dough in half (one half must be larger than the other)
Place the dough in the refrigerator overnight
Wash and clean the spinach and place them in the refrigerator
Take the dough out of the refrigerator two hours beforehand

For the stuffing

Boil some water and add salt, add the spinach and cook for 3 minutes. Drain the spinach and let it cool, squeeze it and chop it finely. Add a teaspoon of oil
Add the ricotta and the well-drained mozzarella
Beat the egg, add it to the filling and a little salt
Mix by crushing all the filling

Assemble the rustic pizza

A drizzle of oil in a 32 cm pan
preheat the oven to 180 degrees, static mode
Roll out two discs of dough, the larger one at the bottom and add the filling on top
Close with the smaller disc and if there is any dough left over, make a piadina
With your thumb, press the edge of the pizza on the pan, make small cuts on the surface and with a teaspoon lower the edge to create a cute cord
A drop of oil on the surface and brush with a little beaten egg and a drop of milk
Place in a static oven at 180 degrees for 35 minutes

Keywords savory ricotta and spinach pizza, savory ricotta and spinach pie

The best savory pie that everyone likes is the Rustic spinach and ricotta pizza. Grandma only uses fresh spinach to make it, but you can also use frozen ones, for her the farmer’s ones are something else entirely. The ricotta is sheep’s milk and then she adds mozzarella to make it stringy and even tastier. A great way to get children to eat vegetables who generally go crazy for this savory pizza, having a vegetable filling but very delicate.

INGREDIENTS FOR THE SALTED RICOTTA AND SPINACH PIZZA

400 g of 0 flour
2 g of brewer’s yeast
Half a teaspoon of sugar
200ml of water
A teaspoon of salt
2 tablespoons of oil
400g of fresh spinach
400 g of sheep’s ricotta
1 egg
milk
150g of mozzarella

For the savory ricotta and spinach pizza dough, grandma prefers the one you see in the video recipe (long leavening in the fridge), it can be prepared in 10 minutes or left in the fridge overnight and then left to rise two hours before serving. roll out the dough to make rustic pizza. Alternatively you can prepare rustic pizza with puff pastry or shortcrust pastry.

We do not recommend adding parmesan to the filling as it tends to cover too much of the flavor of the ricotta. Since the eye also wants its part, create a string around it using a teaspoon, the cutters and brush the pizza with beaten egg and milk to make it shiny.

Grandma prepares this ricotta and spinach pizza every week for her granddaughter, so easily include it in the children’s weekly menu. Especially for dinner or for a lunch out it is really comfortable. Also perfect on the Easter menu instead of the more demanding Easter cake.

If you love savory pies, also try the savory artichoke pie and the savory cabbage pie.

Tart with ricotta and chocolate by Benedetta Rossi, Other than pastiera. Sicilian cake for Father’s Day – Gordon Ramsay’s version

The tart with ricotta and chocolate it is the dessert that will make lovers of ricotta desserts happy. For the filling we were inspired by Sicilian cannoli, a delicacy recognized throughout the world. We therefore need to prepare a tasty one ricotta cream and then fill it with chocolate chips. For the pastry, however, we did not use butter, following the recipe Benedetta Rossi. The positive side of this preparation is that the pasta will not have to wait for the classic resting times in the refrigerator, but it will ready immediately to be laid out. An extra help to be able to spend less time in the kitchen

Tart with ricotta and chocolate

Ingredients x 8

eggs 2
sugar 170 g
sunflower seed oil 80 ml
flour 370 g
ricotta 500 g
1\2 lemon zest
chocolate chips 100 g
powdered sugar

Preparation

The first thing to do to prepare the ricotta and chocolate tart It’s shortcrust pastry. In a bowl combine the eggs, oil, 100 grams of sugar and yeast. Mix well and add the flour, a little at a time. Incorporate it helping yourself first with a fork. When it takes consistency, transfer it to a work surface and continue With the hands, mixing in the remaining flour. Roll out with a rolling pin on baking paper sprinkled with flour. Grease and flour the cake tin and place the pastry at the base, turning it upside down directly with baking paper. Remove any excess pasta that overflows and keep it aside.

Let’s now move on to stuffing. In a bowl, combine the ricotta, 70 grams of sugar, the grated lemon zest and the chocolate chips. Mix well but delicately and spread the cream over the pastry. Level with the help of a spoon. With the pastry that you removed from the edges, create the classic decoration for the tarts, or indulge your imagination. Cook in a static oven 180 degrees for 40 minutes. Leave to cool before removing from the pan. Transfer to a serving plate and sprinkle with icing sugar. Your tart with ricotta and chocolate ready.