Delightful chocolate tart ricotta

This chocolate-ricotta crunch cake brings together creamy ricotta and rich chocolate in a treat that's both fancy and super tasty, awesome for those times you want something special.

I whipped up this dessert for my grandma’s birthday, and it’s been our go-to for celebrations ever since. Every time I make it, I think back to those loud, happy family moments together.

Dreamy Ingredients

For the cocoa shortcrust pastry

• Almond flour: gives a nice nutty hint
• Regular 00 flour: makes the crust tender and airy
• Icing sugar: melts in super smooth, unlike regular sugar
• Egg: ties everything together and adds richness
• Cold butter: keeps your crust crumbly (don’t skip this step!)
• Cocoa powder: use a good unsweetened kind for deep flavor
• Salt: just a little bit to bring every flavor forward

For the white shortcrust pastry

• Same stuff as the cocoa crust: just skip the cocoa and you’ll get a pretty color contrast

For the cake itself

• Fine 00 flour: lets the cake stay fluffy
• Orange zest: go for an organic orange to get the best, safest flavor
• Eggs: room temperature will whip up the fluffiest
• Ricotta: use fresh, drained ricotta so your cake isn’t soggy
• Cornstarch: makes everything lighter and really soft
• Chemical leavener (baking powder): helps the cake rise up nicely
• Oil: keeps it moist and stays fresh longer
• Fine sugar: dissolves right in

For the chocolate cream

• Gelatin: helps your cream stay set
• Mascarpone: bring it to room temp first to avoid lumps
• Whole milk: gives extra body and richness
• Dark chocolate: go for 60–70% cocoa for balanced flavor
• Honey: adds a shiny finish and gentle sweetness

Simple Step-By-Step Instructions

Making the Cocoa Shortcrust

Chill the dough:

Wrap it in plastic and chill in the fridge for at least 2 hours. This makes it easier to handle and flavors blend better.

Roll out and shape:

Roll dough out to about 2 mm thick, press into a 20-cm cake ring, then freeze for a couple of hours to help it hold up when baking.

Add the egg:

Mix in the egg quickly, stopping once you’ve got a solid ball. Don’t keep kneading – or you’ll lose the crumbly texture.

Rubbing in cold butter:

Work cold butter chunks into your dry mix using just your fingertips till it goes sandy. That’s how you keep it crisp and not chewy.

Dry mix first:

Stir together the flour, almond flour, cocoa powder, icing sugar, and salt gently so it’s all spread out evenly.

Putting Together the Ricotta Cake

Bake it up:

Pour your batter into the pastry shell and bake it for 40–45 minutes at 180°C. A toothpick poked into the center should pull out clean.

Add your dry stuff:

Sift the flour, cornstarch, and baking powder together, then gently fold them into your wet mix with a spatula bit by bit.

Blend the two mixes:

Gently fold the ricotta cream into your egg-sugar mixture, keeping those airy bubbles you worked in.

Ricotta cream base:

Mix ricotta, oil, and grated orange peel in a bowl until it’s totally smooth.

Whip the eggs:

Whip eggs and sugar together fast until they go pale and fluffy and triple in size. This step helps your cake stay light.

Making the White Shortcrust

Cut out shapes:

After your dough chills, roll it out and cut bunny or other fun shapes.

Bake decorations:

Put shapes on a baking mat and bake at 180°C for 15 minutes till barely golden.

Follow the cocoa pastry steps:

Just leave out the cocoa to keep the dough light-colored.

Whipping Up the Chocolate Cream

Finish the cream:

When chilled, give it another quick whip to loosen before putting it on the cake.

Set in the fridge:

Cover with plastic right on the surface and let it rest in the fridge for at least 12 hours so it’s just the right texture.

Add mascarpone:

Stir in mascarpone once the mixture’s just warm. Blitz with a stick blender to get it super smooth.

Stir in gelatin:

Add soaked and squeezed gelatin to the hot chocolate-honey-milk, mix till it’s totally dissolved.

Melt chocolate:

Warm up milk and honey first, drop in chopped chocolate, then stir (don’t overheat!) until it’s silky and smooth.

This cake always brings me back to lazy Sunday afternoons with my grandma in Italy. She’d never let me skip grating the orange zest at the very last second—she swore it made the flavors super fresh. Honestly, it’s that little extra that takes this cake to the next level.

Storage and Shelf Life

You can keep this cake fresh in the fridge for up to 3 days in an airtight box. Your pastry base will stay crunchy if you use a cake dome to cover it so air still circulates—just don’t put plastic directly on the top. Let it sit out for 30 minutes before digging in to bring all the flavors to life.

Swaps and Options

Can’t find good ricotta? Drain some plain yogurt cheese for 2 hours in a fine sieve, and you’re set. To skip dairy, use thick cashew cream (just soak and blend your cashews). Want a milder chocolate? Try milk chocolate for a softer taste—it’s perfect for folks who aren’t into strong, dark chocolate flavors.

Serving Tips & Pairings

This cake tastes amazing alongside a tangy berry sauce—it cuts through the chocolate richness. Sip a shot of espresso or go for bergamot tea, both go great with the orange twist. If you’re celebrating, pour a glass of sweet Muscat wine to really make it feel special.

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Chef Tricks

Keep your hands cool when working the pastry, so your butter doesn’t melt and ruin the texture

Freeze the shortcrust before baking—this keeps it from shrinking too much

If your chocolate cream feels too stiff after chilling, give it a hard whisk before spreading it on the cake

Frequently Asked Questions

→ How do you make cocoa shortcrust pastry?

To prepare the cocoa pastry, mix all the dry ingredients together, work in cold butter to get a crumbly texture, then add an egg to form a smooth dough. Chill it before rolling it out.

→ What tips make the ricotta base fluffy?

To get a fluffy texture, whip eggs and sugar until light and airy. Gently fold in ricotta, oil, and sifted dry ingredients.

→ What's the best way to make the chocolate filling?

For the filling, melt chocolate with milk and honey, stir in gelatin, then blend in mascarpone. Refrigerate for at least 12 hours before whipping it smooth.

→ How can I put the tart together?

After baking the crust and ricotta layer, pipe on the whipped chocolate filling and finish with a dusting of cocoa and some biscuit decorations.

→ Can I swap any of the ingredients?

Yes, you can use other soft, unsalted cheese instead of ricotta or switch between dark or milk chocolate to taste.