Sbriciolata

Cake with cheese, chocolate and crispy crumbs.

Preparation steps

Put all the crumb ingredients in a bowl and mix with a wooden spoon and then continue working with your hands. As soon as it starts to connect into a uniform mass, do not work anymore, but leave it crumbly.
In another bowl, place the ricotta, sugar and rum and mix well with a mixer. Chop the chocolate and add to the ricotta mixture, but only larger pieces, small chocolate crumbs do not (because the chocolate crumbs will melt during baking and color the ricotta, it will become brownish, it is better for me to see white ricotta and chocolate pieces in the middle).
Arrange 2/3 of the crumbs in a greased mold or put baking paper, spread the cream with ricotta over it and put the rest of the crumbs on top. Place in a preheated oven at 180 ° C for about 45-50 min. When cool, sprinkle the cake with powdered sugar.

Serving

I used a round mold 25 cm in diameter. Anyone who can’t find ricotta can use sweet fresh cow’s cheese.

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