Lovely rich dark-and-light pie made for taking on a biking tour.
Ricotta and choc bits
This is what I brought to eat al fresco on our biking tour today, through the wonderful river landscape between Wijk bij Duurstede and Amerongen. Complete bliss, sitting in the sun eating fresh cherries and chocolate ricotta pie.
Last night I looked around for some cool pie recipes and I found a few using ricotta cheese, looking absolutely yummy. The one I zoomed in on was with chocolate bits, but I also saw something in a mag with an Italian cooking theme that I really would like to make, it looked so georgeous. That one, more traditional perhaps, had cherry jam underneath the ricotta, but no chocolate. Well, something I’ll have to try next time!
recipe: Ricotta and chocolate pie with almonds
This amount is for a 22 cm round (silicon) pie mould, flan-style
pastry:
- 160 g self-raising flour
- 20 g cocoa powder
- 80 g fine caster sugar
- pinch of salt
- 110 g butter, diced
- half of a small egg
filling:
- 250 g ricotta cheese
- 40 gr fine caster sugar
- grated rind of one orange
- 1 teasp vanilla essence
- 1 and a half egg
- 100 g dark chocolate, chopped
- 50 g chopped almonds
Mix up the dark chocolate biscuit dough
Just put flour, cocoa, salt and sugar in a bowl and mix well using a fork. Add the diced butter. Rub it into crumbs. Then add half of an egg, slightly beaten, to moisten the dough. Put it on a floured surface (or a silpat), put a piece of baking paper on top and roll it out to a bigger-than-the-mould circle. Drape it ove the mould, use a (blunt) knife to remove excess dough. I used the trimmings to make a lattice, but next time I’ll cut little squares, or do a crumb topping. Put the pie case in the fridge.
And the light ricotta filling is next
Beat the ricotta with a spoon till it’s creamy. Mix in the sugar and the orange rind and the vanilla essence. Then beat in the eggs. When completely blended, stir in the pieces of chocolate. Spoon into the pie mould. Use up the leftover dough in any form you’d like. Scatter with almonds.
Baking the pie
Bake in a pre-heated oven, 180°C, for about 25 minutes. Leave to cool in the oven for some 5 minutes more, then let cool for at least an hour before unmoulding.
I’ve made this in a new silicon mould, one with the kind of wavy edge that I expect never to unmould cleanly in the ordinary tin variant. So I had to try it out & see if that no-stick stuff really works (and yes, it did :0). Hardest bit was removing the rigid ring that keeps the mould from flopping. Definitely do-again.
Baking
Bake for about 35 to 40 minutes; the merengues should be slightly coloured and crisp on the outside, but still gooey and chewy inside. Terrific!
Ricotta and chocolate pie with almonds
Lovely rich dark-and-light pie made for taking on a biking tour.
Ricotta and choc bits
This is what I brought to eat al fresco on our biking tour today, through the wonderful river landscape between Wijk bij Duurstede and Amerongen. Complete bliss, sitting in the sun eating fresh cherries and chocolate ricotta pie.
Last night I looked around for some cool pie recipes and I found a few using ricotta cheese, looking absolutely yummy. The one I zoomed in on was with chocolate bits, but I also saw something in a mag with an Italian cooking theme that I really would like to make, it looked so georgeous. That one, more traditional perhaps, had cherry jam underneath the ricotta, but no chocolate. Well, something I’ll have to try next time!
recipe: Ricotta and chocolate pie with almonds
This amount is for a 22 cm round (silicon) pie mould, flan-style
pastry:
filling:
Mix up the dark chocolate biscuit dough
Just put flour, cocoa, salt and sugar in a bowl and mix well using a fork. Add the diced butter. Rub it into crumbs. Then add half of an egg, slightly beaten, to moisten the dough. Put it on a floured surface (or a silpat), put a piece of baking paper on top and roll it out to a bigger-than-the-mould circle. Drape it ove the mould, use a (blunt) knife to remove excess dough. I used the trimmings to make a lattice, but next time I’ll cut little squares, or do a crumb topping. Put the pie case in the fridge.
And the light ricotta filling is next
Beat the ricotta with a spoon till it’s creamy. Mix in the sugar and the orange rind and the vanilla essence. Then beat in the eggs. When completely blended, stir in the pieces of chocolate. Spoon into the pie mould. Use up the leftover dough in any form you’d like. Scatter with almonds.
Baking the pie
Bake in a pre-heated oven, 180°C, for about 25 minutes. Leave to cool in the oven for some 5 minutes more, then let cool for at least an hour before unmoulding.
I’ve made this in a new silicon mould, one with the kind of wavy edge that I expect never to unmould cleanly in the ordinary tin variant. So I had to try it out & see if that no-stick stuff really works (and yes, it did :0). Hardest bit was removing the rigid ring that keeps the mould from flopping. Definitely do-again.
Baking
Bake for about 35 to 40 minutes; the merengues should be slightly coloured and crisp on the outside, but still gooey and chewy inside. Terrific!
0
in cakes and pie, chocolatealmonds+orange+ricotta
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