Sbriciolata with Cherries, Ricotta and Chocolate

Step 1

Oven - 360°F (180 degrees);

Step 2

Cake ring mold (9″ /23 cm/) lightly greased and covered with baking paper.

Step 3

The cherries are pitted. They are set aside. Cut the chocolate into rough pieces.

Step 4

In a bowl, mix the ricotta with the sifted powdered sugar, stir and add the cherries and chocolate pieces. The mixture is set aside, until it is time to use it.

Step 5

In a bowl, beat the egg, sugar until a foamy mixture is obtained, add salt, then the soft butter into cubes, beat again and add the flour and baking powder in smaller portions.

Step 6

Beat with a mixer on medium speed. If the dough is too dry, add up to 2 tbsp. of cold water to form a solder.

Step 7

A dough is formed, from which a ball is torn off and left in the freezer, so that it can be harden as much as possible.

Step 8

The other part - about 2/3 of the dough, is placed in the mold, the bottom is shaped, as well as a higher boarder.

Step 9

Pour the mixture with the cherries, level it out.

Step 10

Take out the frozen dough and grate it through a large grater on the filling, so that large crumbs form.

Step 11

The pie is baked at 360°F (180 degrees) for about 25/30 minutes.

Step 12

Remove it from the oven and leave the cherry pie to cool for about 30 minutes in the mold itself, then remove the ring.

Step 13

Cool the Sbriciolata with cherries, ricotta and chocolate completely and you can optionally sprinkle it with a little powdered sugar before serving it.