Baked cassata: chocolate and ricotta drops wrapped in a fragrant pastry
published on 10 December, 2018 at 10:12
Ingredients:
1kg shortcrust pastry
1 sponge cake
200g dark chocolate
500 g ricotta cheese
powdered sugar
Directions:
Roll out the short pastry and place in a pan. Place the sponge cake on the base, then add the ricotta and the dark chocolate to make the filling. Cover with the shortcrust pastry again and bake at 180°C (360°F) for 35 minutes. Sprinkle with powdered sugar.
Video: https://www.youtube.com/watch?v=IuGqMixPUiE
1kg shortcrust pastry
1 sponge cake
200g dark chocolate
500 g ricotta cheese
powdered sugar
Directions:
Roll out the short pastry and place in a pan. Place the sponge cake on the base, then add the ricotta and the dark chocolate to make the filling. Cover with the shortcrust pastry again and bake at 180°C (360°F) for 35 minutes. Sprinkle with powdered sugar.
Video: https://www.youtube.com/watch?v=IuGqMixPUiE
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