Ricotta and Dark Chocolate Crumble Cake
This ricotta and dark chocolate crumble cake is a simple yet elegant dessert that transforms intense 100% dark chocolate into something beautifully balanced. With a buttery almond crumble base and topping, and a creamy ricotta filling studded with rich chocolate pieces, it offers the perfect contrast of textures and flavors. Not overly sweet, but deeply satisfying, it’s a comforting bake that feels both rustic and refined - ideal for slow afternoons or a quiet moment with coffee.
Ingredients
For the base:
- 200 g all-purpose flour
- 100 g almond flour
- 100 g sugar
- 100 g unsalted butter, cold and cut into small cubes
- 1 egg
- 1 tsp vanilla extract
- 8 g baking powder
- a pinch of salt
For the filling:
- 500 g ricotta
- 100 g sugar
- 150 g 100% dark chocolate, roughly chopped
Instructions
- Preheat the oven to 180°C (350°F). Lightly grease or line a 20–22 cm springform cake pan.
- Prepare the crumble dough: In a large bowl, mix all the base ingredients: all-purpose flour, almond flour, sugar, baking powder, salt, egg and vanilla extract. Add the cold butter and rub it into the dry ingredients with your fingertips until the mixture resembles coarse crumbs. Avoid overworking it.
- Form the base: Press about two-thirds of the crumble mixture into the base of the prepared pan, creating an even layer and slightly raising the edges to form a border.
- Prepare the filling: In a separate bowl, combine the ricotta, sugar, and chopped dark chocolate.
- Assemble the cake: Pour the ricotta and chocolate filling over the base and smooth the surface.
- Add the crumble topping: Sprinkle the remaining dough over the top. It doesn’t need to fully cover the filling - the uneven texture adds to the charm.
- Bake for 30–40 minutes, or until the top is lightly golden.
- Cool completely before removing from the pan and slicing.
Notes
- This is a rich dessert - most calories come from butter, almond flour, and dark chocolate.
- Using low-fat ricotta can reduce ~150–200 kcal from the total.
- Reducing sugar or chocolate slightly will also lower the calorie count without affecting structure too much.