Ingredients for the base
300 gr Mulino Caputo classic flour
100 gr sugar
100 gr butter (melted and cold)
3-4 drops of vanilla
16 gr Baking Powder
1 pinch of salt
Ingredients for the cream
4 Ricotta di Bufala 125gr
100gr powder sugar
100 gr dark chocolate flakes or drops
Put flour, baking powder, salt, sugar and vanilla into a bowl and mix well.
Then add the melted and cold butter and knead the dough for a few minutes. When the butter is completely absorbed, add the egg and work the dough again until you get large crumbs.
Cover the bottom of a cake pan (lined with greaseproof paper) with 3/4 of the crumbs and form a thick layer.
In a new bowl, mix the ricotta di bufala with the powder sugar until you get a smooth cream. Coarsely chop the dark chocolate (or use the chocolate drops) and add it to the cream and stir gently.
Cover the base in the cake pan with the cream, then spread the rest of the crumbs on he top (without pressing). Put in a hot oven at 180 ° C and cook for about 30 minutes.
Wait until it’s cold and put in the fridge before eating it.