RICOTTA & CHOCOLATE CRUMBLE CAKE

The crunchy-crumbly top, the creamy ricotta center… and those little pockets of chocolate—this is the kind of cake that feels like Nonna made it “just because.”

Simple, rustic, and dangerously easy to slice again. 😄

DOWNLOAD PDF OF THIS RECIPE HERE:

RicottaCrumbleCake

Cooking Times + Servings

• Servings: 12

• Prep Time: 15 minutes

• Bake Time: 35 minutes

• Total Time: 50 minutes

Ingredients

For the Crumb Shortcrust (Sbriciolata Dough)

• 3 ¼ cups 00 flour (or all-purpose flour)

• ¾ cup granulated sugar

• 7 tbsp cold unsalted butter, cut into small cubes

• 2 large eggs

• 2 tsp baking powder

• 1 packet vanillin or 3 tsp vanilla extract

• ¼ tsp salt (a pinch)

For the Ricotta-Chocolate Filling

• 1 ¾ cups well-drained sheep’s milk ricotta (or whole-milk ricotta)

• ½ cup powdered sugar (recommended) or granulated sugar

• 1 large egg

• 1 tsp ground cinnamon (level teaspoon)

• ½ cup chocolate chips (semi-sweet or dark)
  or 3.5 oz dark/milk chocolate, roughly chopped

Instructions

1. Prep the pan.
   Preheat oven to 350°F (static/conventional). Line the bottom of a 9-inch springform pan with parchment paper. Lightly butter the sides if you like.

2. Make the crumb dough (no kneading!).
   In a large bowl, combine flour, baking powder, sugar, vanilla/vanillin, and salt. Add cold butter cubes and rub them in quickly with your fingertips.
   Add the eggs (lightly beaten) and mix with hands until you get a crumbly, sandy mixture (not a smooth dough).

3. Make the filling.
   In another bowl, whisk egg + powdered sugar. Add well-drained ricotta and cinnamon. Mix until creamy. Fold in chocolate chips (or chopped chocolate).

4. Assemble the cake.
   Sprinkle a bit more than half of the crumb dough into the pan. Spread evenly and press lightly, especially along the edges to form a sturdier border.
   Pour in the ricotta filling and level it.
   Top with the remaining crumb dough, covering the filling. Lightly press only around the edges (this helps clean slicing later).

5. Bake.
   Bake for 35 minutes, until the top is golden and crumbly.

6. Cool completely (important!).
   Let the cake cool fully in the pan, then refrigerate at least 1–2 hours for the best slices. Dust with powdered sugar before serving if desired.

Tips & Tricks (Nonna-Approved)

• Drain your ricotta: If it’s watery, drain in a fine sieve or cheesecloth for 30–60 minutes—this keeps the filling thick and sliceable.

• Chocolate option: Chopped chocolate gives bigger melty pockets; chips keep it neat and evenly distributed.

• Clean slices: Chill the cake and cut with a warm knife (wipe between cuts).

• Make-ahead: Even better the next day—flavors settle and the filling firms up.

Nutritional Facts (Estimated, per 1 slice — serves 12)

• Calories: ~310

• Carbs: ~41 g

• Protein: ~9 g

• Fat: ~13 g

• Saturated Fat: ~7 g

• Sugar: ~21 g

• Fiber: ~1 g

• Sodium: ~120 mg

(Estimates vary by ricotta moisture and chocolate used.)