Ricotta and chocolate cake without gluten

Ricotta and chocolate cake without gluten
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Time: 1 ora più riposo
Difficulty: Facile

Ingredients for 4 people

300 g Mix for pizza bread and Revolution sweets

3 g guar gum

125 g sugar

150 g butter

1 whole egg

2 egg yolks

1 untreated grated lemon

1 g of bicarbonate

For the stuffing

300 g of sheep ricotta

500 g permitted icing sugar

2 egg yolks

100 g chocolate chips allowed

100 g of water

4 g permitted fish glue


Drain the ricotta in a pasta dish for about 1 hour.

Pour the icing sugar into a bowl and add the ricotta previously drained; add the egg yolks and chocolate chips and mix well with a ladle; Put the dough in the fridge for at least 1 hour.

Take a bowl and pour in the water and the crumbled isinglass for a few minutes, then pour everything into a saucepan and melt the isinglass over a gentle flame. Remove everything from the heat and leave aside until ready to use.

Place the flour and guar gum on the work surface; put the sugar, the eggs, the butter divided into small pieces, the pinch of bicarbonate and the lemon peel in the center and mix well, incorporating the flour gradually.

Gently knead to obtain a homogeneous mixture and let it rest for about 30/45 minutes in the refrigerator, wrapped with kitchen foil; roll out the short pastry 3-4 mm thick, lay it in buttered and floured molds for tart and stuffed the bottom of the tart with the cream of ricotta.

With the remaining dough roll out the pastry with a rolling pin and create strips to be placed over the ricotta having the foresight to press the pastry well at the edges.