A fabulous ricotta-filled crumb cake from my good friend Emiliana of Abruzzo4Foodies
Torta Sbriciolata (Ricotta Crumb Cake)
- Difficulty Level Abruzzo
- For the crust & crumb topping: • 2 ¼ cups all-purpose flour • ½ cup sugar • 1 teaspoon baking powder • 1 teaspoon salt • 1 stick unsalted butter, melted • 1 large egg, lightly beaten • 1 teaspoon vanilla extract
- For the filling: • 2 cups whole-milk ricotta • ¾ cup sugar • ½ cup finely chopped bittersweet chocolate
- To make the crust and crumb topping: Preheat oven to 375 degrees and butter and flour a round 9-inch springform cake pan. In a large bowl, whisk the flour, sugar, baking powder and salt together until evenly combined. Pour the melted butter into the bowl containing the dry ingredients and using a whisk (or your fingers), quickly incorporate the butter until the mixture resembles coarse crumbs. Add the beaten egg and vanilla, and again, using a whisk or your fingers, quickly incorporate. Again, the resulting mixture should resemble coarse crumbs.
- To make the ricotta filling: To a medium bowl, add the ricotta and gently fold in the sugar and chocolate until just combined.
- To assemble the sbriciolata: To the prepared springform pan, add three-quarters of the crumb mixture and using your fingers, press down until you have an even, uniform crust that covers the entire base of the pan (not the sides), leaving no gaps or holes. Next, pour the ricotta filling over the crust and with a rubber spatula, gently spread out the filling until smooth and uniform. Finally, scatter the remaining crumb mixture evenly over the ricotta filling.
- Bake for 50-55 minutes in the center rack of the oven, turning once during baking, until the crumb topping is golden brown and crunchy. Allow the cake to cool completely on a metal rack (do not unmold the cake until it has cooled entirely or the ricotta will ooze out). Sprinkle with confectioners’ sugar prior to serving. Buon appetito!
- Extra Two Cents – Using a good-quality artisanal ricotta will only enhance the flavor and texture of this simple cake. You can substitute the chopped chocolate with mini chocolate chips or regular-sized chips that are chopped up a bit. This cake may be made a day ahead and refrigerated.
Majella Home Cooking
Benvenuti a Majella Home Cooking! I’m Michelle Capobianco and welcome to my Italian kitchen! Majella - pronounced “mah-yel-lah”- is a mountain in the central Italian region of Abruzzo ...Read more about this chef..
Michelle DiBenedetto-Capobianco is a corporate lawyer-turned-private chef in New York. Restless in her legal career, Michelle began to spend each summer at her family home overlooking the Majella (pronounced “mah-yel-lah”) mountain in the central Italian region of Abruzzo where she studied real Italian cooking with talented home cooks and culinary professionals. Michelle now organizes creative small group tours of Abruzzo for visitors from around the globe.
Phone : 917.583.8132
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