Chocolate and Ricotta Cheese Crumble Cake with Thermomix

I've decided this Chocolate and Ricotta Cheese Crumble Cake is absolutely one of my favourite cakes!

It is a very tasty and simple cake to prepare (with Thermomix you need less than one hour). The recipe has been sent by Agata Gabriella Ursino Manola, one of the most active followers of the Italian Facebook page of this website (English page here).

The particular thing about this cake is that the ingredients make it a little bit different from a shortbread pastry. They create the right consistency for making crumbles. The result is a luscious delicacy, thanks to ricotta cheese creaminess and to the tasty deliciousness of chocolate chips.

The combining of ricotta cheese and chocolate is a real success, I'd like you to try the very good Sweet Ricotta Cheese and Custard Tart with Chocolate Thermomix , the tasty Ricotta Cheese and Chocolate Cake and the fantastic Sicilian Cannoli: could you ask for more? :-) These cakes will help you shocking your guests or relatives :-)


For the Crumble topping and base:
- 500 g All purpose Flour
- 250 g Sugar
- 200 g Butter or Margarine
- 2 Eggs
- 30 ml Milk
- 15 g Baking Powder
- Salt
For the Filling
- 500 g Ricotta Cheese
- 150 g Sugar
- Dark Chocolate Chips

How to prepare the Chocolate and Ricotta Cheese Crumble Cake

Put sifted flour and baking powder in the bowl with sugar, eggs, milk, a pinch of salt, margarine (or butter) into big pieces (room temperature). 1 Min. Speed 3.

The obtained dough is not amalgamated but full of crumbles. Put aside.

Prepare the filling mixing sifted ricotta with sugar and chocolate chips in a bowl until you have a close-grained dough. You can do it with Thermomix if you prefer!

Then take a baking pan, butter it and cover the bottom with half the crumble dough, crumbling with your hands.

Pour the filling and then top with the other half crumble dough.

Bake. 25-30 Min. 200°C.

Use a toothpick to check the cooking. (if it is clean when you take it out of the cake it means the cake is ready).

Once cooked, let it get cold outside the oven.

Agata Gabriella Ursino Manola's advice

Dust with icing sugar if you like before serving it.

Tess Courage's advice

"(...) I used half ricotta, half quark to make it less fattening, also "half" sugar which has half the calories.(...) The result was is the most delicious cake I have ever tasted!! the only drawback is that it is VERY moorish!! Thank You X"

Translated from the Italian recipe
Torta Sbriciolata Ricotta e Cioccolato col Bimby

Photocredit: Pasticci & Pastrocchi