Torta di Ricotta e Nutella
Ingredients
Cake base
3 eggs
150 grams of sugar
300 grams of all purpose flour
80 grams of a light vegetable oil
1/2 tsp salt
1 tsp of vanilla
1 tsp of baking powder
Filling
250 grams of ricotta
200 grams of Nutella
50 grams of chocolate chips (I use minis)
Directions
Preheat oven to 350 degrees.
Mix flour and baking powder and salt in a bowl with a whisk.
In a mixer or by hand, lightly beat the eggs with the oil, sugar and the vanilla.
Butter and flour a 22cm springform pan
Lightly dust your fingers/hands with flour and carefully stretch 3/4 of the dough out and line the bottom of the pan with it. Try to bring the dough up to the sides as much as possible.
Filling
Mix the ricotta with half of the Nutella. Add the chocolate chips to the mixture.
Pour and spread the other half of the Nutella over the base of the cake. Add the ricotta mixture, on top, evening it out as much as possible.
Gently drop pieces of the remaining dough on top creating a pillow like effect.
Bake at 350 for 45 min.
Allow to cool before handling.
This recipe has been adapted from Vaeria Ciccotti (Vale Cucina e Fantasia)
