Crostata Ricotta & Ciokocream Alce Nero

Apr 08 , 2020


Giorgio Guastalla

Crostata Ricotta & Ciokocream Alce Nero

This incredible Italian style Cheese Cake is based on the tipical Italian pie "Crostata" (crusty pie). Crostata is mostly prepared with fruit jam filling, but variations using Ricotta are lovely and this with the addition of hazelnut and cocoa cream is just irresistible.


For the pastry:

  • 250 g Flour 00
  • 100 g Butter
  • 125 g Sugar
  • eggs
  • 1 teaspoon of raising agent
For the filling:


Pastry: mix the butter (softened) with the sugar. Mix in the eggs. Add slowly the flour and the raising agent and knead quickly until the dough is smooth and put it wrapped in cling film in the fridge for 30 minutes.
Lay the pastry mix (save a bit for stripes) in a round cake pan greased with butter (make base and border about half cm thick). Prick all over the base with a fork.
Cover the base with a layer of Ciokocream (put the jar in a worm place for a while to make it easier to spread the cream... if you love chocolate une 1,5 jars ;).
On top of the chococream, lay the ricotta previously drained of any liquid and well mixed until smooth with the sugar.
Put stripes of pastri on top and sprinkle a little bit of cinnamon powder on top of the pie.
Cook for about 40 minutes in a preheated oven at 180 C.
Let it cool before removing from the pan and enjoy!
PS: You can do a lazy version just with a rough base and crumbles on top.

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