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Author Notes: Purely by accident, while making gingerbread cookies with a 6 year old boy I decided on a whim to save some of the dough. I simply knew something would pop up but I newer anticipated that it would become such a delight. It took me few days to play with the idea and ricotta was there from day one as a main base for the filling. Then I realised that chocolate can never fail you (of course if you are a chocolate lover) and a gingerbread base seemed to be a good choice for this combination. Voilà! —Jasmina Gajic
- 250 grams plain flour
- 130 grams rye flour
- 150 grams butter
- 50 grams raw sugar
- 4 tablespoons honey
- 1 piece egg
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons cinnamon
- 2 teaspoons ginger spice
- 1/2 teaspoon cardamom
- 1 piece lemon zest
- 500 grams ricotta
- 150 grams unsalted butter
- 100 grams powdered sugar
- 50 grams dark chocolate for decorating
- Melt the butter and sugar over low heat, until the sugar dissolves. Leave aside to cool for a few minutes. Add honey and stir until honey is melted.
- In a smaller bowl mix the egg with a whisker until fluffy. Pour butter mix over the egg, making sure that the butter is not too hot as the egg will curdle/cook in that case.
- Add all wet ingredients to the flour mix and knead until all combined. Wrap into a clear wrap and leave into the fridge for 2 hours or overnight.
- Spray the mould with oil before assembling the dough.
- Roll the dough to a 3-4 millimetre thick sheet and cut the round shape using the actual mould/cake tin as a size helper. You’ll need another long strip for assembling the cake. Measure your mould if using a different one or if using the same size baking tin you’ll need a 45 cm long strip. The width of the strip should be approximately the height of your mould.
- Place the round part to the bottom of the mould first and add the long strip, “gluing” them together and to the sides of the baking tin. The dough is quite forgivable and if you brake some parts it’s ok as you can easily glue them back together.
- Bake for 18-20 minutes on 180C. Once baked leave in the baking tin for a few minutes before taking the cake/crust out. Leave on the cooling rack to cool completely.
- For the filling it’s quite important to use room temperature butter. Since I don’t use microwave, I have to think ahead and take the butter out of the fridge to soften at least an hour before I need it. In a large bowl whisk the butter and the sugar until creamy. Add the ricotta and mix until all well combined. Add the chopped chocolate and mix with a spatula.
- Fill in the crust with the ricotta filling and sprinkle with extra chocolate for decoration. The cake is ready to be served!
- This recipe was entered in the contest for The Recipe You're Most Proud Of
- This recipe was entered in the contest for Your Best Recipe for When You Want It to Feel Like Fall
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