Mariella Barbato Sbriciolata ricotta e cioccolato is a delicious Italian pastry that stands out for its crunchy texture and soft and creamy filling. Its name comes from the Italian verb sbriciolare (to crumble), referring to the way its dough is made, which resembles a crumble.
One of the most classic and appreciated combinations is that of ricotta and chocolate, a perfect blend where the creaminess of the fresh cheese contrasts with the crunchy texture of the base and the intense flavor of the cocoa, with hints of vanilla and butter. To further enhance its flavor, it is usually sprinkled with powdered sugar before serving.
This time, I decided to experiment with smaller molds, creating a biscuit-shaped version, but the original recipe is designed for a 20 cm diameter mold.
Ricotta, the secret of this dessert
If there is one ingredient that makes this recipe special, it is ricotta. This fresh cheese with a grainy texture, made from the whey of cow’s or goat’s milk, is a real treasure in Italian pastry making. Its softness and lightness make it an ideal filling for desserts such as cannoli, sfogliatelle or, as in this case, sbriciolata.
Its combination with dark chocolate enhances the flavor contrasts and results in a balanced, creamy and delicious dessert.
Ingredients of the Sbriciolata Ricotta e Cioccolato Sbriciolata
For the dough:
- 300 g flour
- 150 g sugar
- 180 g cold butter in cubes
- 1 tablespoon vanilla essence
- 1 teaspoon of baking soda
- 1 pinch of salt
For the filling:
- 500 g ricotta
- 80 g sugar
- 150 g dark chocolate (60-70% cocoa), chopped into small pieces
Preparation of Sbriciolata Ricotta e Cioccolato Sbriciolata
Preparing the dough
1-In a large bowl, sift the flour and add the cold butter in cubes, sugar, vanilla, baking soda and salt.
2-Mix with the paddle of the mixer (or with the hands) for 5-8 minutes, until a sandy and homogeneous texture is obtained.
3-Incorporate the egg and continue mixing for 5 more minutes, until the ingredients are well integrated.
Preparing the filling
4-In another bowl, mix the ricotta with the sugar until you obtain a smooth cream.
5-Add the chopped dark chocolate and mix well.
Assemble the cake
6-In a previously floured and buttered 20 cm diameter mold, evenly distribute a part of the mixture, pressing it lightly to form the base.
7-Pour the ricotta mixture over the dough base and spread it evenly.
8-Cover with the rest of the dough, distributing it in the form of crumbs over the surface.
Baking
9-Reheat the oven to 180°C.
10-Bake for 40-45 minutes, or until the surface is well browned.
11-Remove from the oven and let stand for at least 1 hour before serving, so that the filling takes consistency and the flavors settle.
📌 Tip: You can sprinkle powdered sugar before serving for an extra touch of sweetness and presentation.
A taste of Italy in every bite
This sbriciolata is ideal for any occasion: from a special breakfast to a dessert after a family meal. Its balance between crunchy and creamy makes it an irresistible treat.
Do you dare to prepare it? If you try it, let me know in the comments what you thought of it and what you accompanied it with, I hope you enjoy it as much as I did!
With much love, your Neapolitan girl!