Ricotta and Chocolate Crumble Cake

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Ricotta and Chocolate Crumble Cake
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  • Vegetarian
  • Difficulty: Easy
  • Prep time: 30 min
  • Cook time: 40 min
  • Serving: 8
  • Cost: Low

PRESENTATION

Sbriciolata ricotta e cioccolato, or the classic ricotta and chocolate crumble, is a beloved treat all over Lombardy, especially in Mantua. This Italian crumble cake is famous for its rustic style and crumbly texture, thanks to a simple shortcrust pastry known as pasta frolla. And here's the thing: what makes it special is how the tender ricotta cream, often with a hint of rum, mingles with chocolate chips inside. The pastry gives a crispy bite on the outside while the inside stays soft and moist. Really, really good.

Its roots trace back to the traditional Torta sbrisolona, yet this version adds a sweet twist with its creamy, chocolatey filling. No need for fancy ingredients or complicated steps—just a few pantry staples create this rich ricotta chocolate cake that feels like a great mix between a tart and a cake. Pretty much.

In northern Italy, this dessert is a go-to for snack time or as a treat after dinner, and you know why? It is just so tasty. The Italian dessert scene in Lombardy is brimming with similar cakes, but the sbriciolata version highlights the blend of sweet ricotta and golden pastry crumbles. Some families add hazelnuts or almonds for extra crunch, but the basic sbriciolata recipe keeps things straightforward so the main flavors can really shine.

Other regions might experiment with different fillings—like lemon zest or even fruit—but the Mantuan style sticks with that chocolate-and-ricotta combo for good reason. It’s one of those ricotta dessert recipes that works at any time. Whether you’re sharing with friends or sneaking a piece for a late-night snack, you get that comforting, old-school taste with just enough tangy sweetness to make it tough to stop at one bite. Even folks who aren’t usually into desserts find themselves enjoying this chocolate crumble cake, thanks to its easygoing flavors and the Italian pastry vibe that brings everyone together.

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INGREDIENTS

for the shortcrust pastry (for a 9.5-inch diameter mold)
Type 00 flour 4 cups (500 g)
Butter 1 cup (220 g) - (cold from the fridge)
Sugar 1 cup (200 g)
Eggs 4.25 oz (120 g) - (about 2 medium)
Dark chocolate chips 5.3 oz (150 g)
Orange peel 1
Baking powder 1 tsp
Fine salt 1 pinch
for the ricotta cream
Cow's milk ricotta cheese 2 ¼ cups (500 g) - dry
Powdered sugar ¼ cup (35 g)
Orange juice 1 ½ tbsp (25 g)
Cinnamon powder to taste
Preparation

How to prepare Ricotta and Chocolate Crumble Cake

To prepare the crumbled ricotta and chocolate cake, place the ingredients in a large food processor with blades: add the flour and cold cubed butter from the fridge 1, then add the sugar 2 and baking powder 3.

Grate the orange zest 4 and add it to the mixture 5, then start the processor until you get a sandy mixture 6. 

Finally, add the eggs 7 and run the processor for a few more moments 8 to obtain coarse crumbs. Transfer the mixture to a large bowl 9. 

Add the chocolate chips 10 and mix with your hands, breaking up the shortcrust further 11. Set aside and move on to the cream: in the same processor (no need to wash it), place the ricotta 12.

Squeeze the orange 13 and pour 1/4 cup of filtered juice into the processor 14, then add the cinnamon and powdered sugar 15. 

Blend until you get a smooth and homogeneous cream 16. You're ready to assemble the crumbled cake: line the bottom of a 9.5-inch springform pan with parchment paper, then distribute about two-thirds of the dough 17. Lightly compact the base with your fingertips 18.

Do the same to create the edges 19. Pour the ricotta cream in the center 20 and level it, then add the remaining shortcrust crumbs 21. 

Once ready 22, bake in a preheated static oven at 390°F for 25 minutes on the middle rack, then move it to the bottom rack and continue baking for another 10-15 minutes 23. Once the baking time is up, remove from the oven and let cool in the pan before unmolding 23. Your crumbled ricotta and chocolate cake is ready to be enjoyed 24!

Storage

The crumbled ricotta and chocolate cake can be stored in the refrigerator for 2-3 days.

You can freeze only the shortcrust, then let it thaw in the refrigerator and crumble it according to the recipe.

Tip

If you prefer, you can replace the orange juice with the same amount of coffee, rum, or orange liqueur to flavor the ricotta cream.

For the translation of some texts, artificial intelligence tools may have been used.
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