Adapted from The Italian Farmer's Table by Matthew Scialabba & Melissa Pellegrino
I love this cake because it's easy, I have most of the ingredients at hand, not overly sweet, and super good. I can't decide if it's a coffeecake or crumble cake. Whatever it is, it's delicious.
I've made minor changes like adding an extra egg to the cake base and more ricotta cheese to the filling. Don't be afraid to experiment, the author's suggest replacing the chocolate with ground amaretti cookies. How about using a little Nutella? .
2 3/4 C all purpose flour or 3 C cake flour I like cake flour this recipe because it makes the cake tender and delicate
3/4 C Sugar
9 TBS softened butter
1 tsp baking soda
1 1/4 tsp baking powder
1 tsp vanilla
1 15 oz container Whole Milk Ricotta
1/2 C sugar
4 oz finely chopped bittersweet chocolate
1 tsp vanilla
Preheat oven 350 and grease a 9x13x2 pan.
In the bowl of an electric mixer fitted with a paddle attachment, combine all of the ingredients for the cake base and mix on low speed until mixture resembles coarse crumbs.
In a medium-size bowl, prepare the filling by mixing together all of the ingredient.
Spread half of the cake base into the prepared pan.
Spread filling mix evenly over the base. Top with remaining cake base and bake until the top is golden brown and a knife comes out clean about 40-50 minutes.
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