recipes

Soft ricotta and chocolate cake

Serves:

2021-05-29

Ingredients

  • 250g semolina rimacinata
  • 500g caster sugar (Lamb brand)
  • 500g ricotta (Benna)
  • 6 eggs
  • 50g butter
  • 1 litre milk (Benna)
  • 200g dark chocolate (Lamb brand)
  • 100g candied peel
  • 1 tbsp. orange blossom water
  • 1 tsp cinnamon powder
  • Icing sugar for dusting

Method

 

Pour the milk into a double bottom saucepan together with the butter, when milk is hot and butter is melted, whisk in the semolina, whisking constantly for 5 minutes until mixture thickens and is free of lumps. Remove from heat, whisk in the eggs together with the sugar, next add in the ricotta, candied fruit, orange blossom water & cinnamon. Break the chocolate into small pieces and whisk it in the batter. Pour mixture into a greased 30cm cake tin and bake in a pre heated oven at 180°C for approximately 1 hour. Allow to cool and serve dusted with icing sugar.

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View Maltese Italian Trulli

Kejk artab tal-irkotta u ċ-ċikkulata

Ingredients

  • 250g semolina rimacinata
  • 500g zokkor
  • 500g irkotta
  • 6 bajdiet
  • 50g butir
  • litru ħalib
  • 200g ċikkulata skura
  • 100g konfettura
  • mgħarfa ilma żahar
  • kuċċarina kannella
  • zokkor fin

Method

Ferra’ l-ħalib ġo kazzola flimkien mal-butir, meta l-ħalib ikun jaħraq u l-butir idub, ħawwad is-smid, ħawwad kontinwament għal 5 minuti sakemm it-taħlita tiħxien u tkun bla ċapep. Neħħi minn fuq in-nar, ħawwad il-bajd flimkien maz-zokkor, imbagħad, żid l-irkotta, il-konfettura, l-ilma żahar u l-kannella. Aqsam iċ-ċikkulata f’biċċiet żgħar u ħawwadha fit-taħlita. Ferra’ t-taħlita ġo landa tal-kejk ta’ 30ċm midluka bix-xaħam u aħmi ġo forn imsaħħan minn qabel f’temperatura ta’ 180°C għal madwar siegħa. Ħallih jiksaħ u servi biz-zokkor fin fil-wiċċ.

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