Chocolate Covered Cake with Blackberry and Ricotta Cream

5
Average: 5 (1 vote)
(1 vote)
Chocolate Covered Cake with Blackberry and Ricotta Cream
share Share
print
bookmark_border Copy URL
Health Score:
5,0 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 20 min.
Ready in

Ingredients

for
4
For preparation
Pastry flour (for the work surface)
butter (for molds)
For the filling
400 grams Ricotta cheese
70 grams sugar
125 grams ripe Blackberry
150 milliliters Whipped cream (at least 30% fat content)
1 packet whipped cream stabilizer
200 grams Dark couverture chocolate
For the dough
½ cube fresh Yeast (21 grams, approximately 3/4 ounce)
125 milliliters lukewarm milk
300 grams Pastry flour
2 tablespoons sugar
60 grams melted butter
2 eggs
Nutmeg
salt
2 teaspoons Lemon peel
How healthy are the main ingredients?
Ricotta cheeseWhipped creamBlackberrysugarsugaregg

Preparation steps

1.

For the dough: Mix yeast with milk until smooth. Mix flour with sugar and place into a bowl. Make a well in the center and add yeast mixture. Add butter, eggs, a pinch of nutmeg, salt and lemon zest and knead together with the dough hook of a mixer.

2.

Cover and place dough in a warm place for about 45 minutes, until volume has doubled. Knead dough on a floured surface again and form 4 equal balls. Place into greased ramekins, cover and let rise again for about 20 minutes.

3.

Preheat oven to 180°C (approximately 350°F). Place ramekins on middle rack and bake for 30-35 minutes. Remove from oven and allow to cool slightly. Remove from molds and allow to cool completely. From the bottoms of the cake, cut a 1 cm (approximately 3/8 inch) thick disc. Using a spoon, scoop out cake contents, leaving a 1 cm (approximately 3/8 inch) margin for it to stand on. Using about 1/3 of the cake scraped out, finely dice and use the rest for other purposes.

4.

For the filling: Mix ricotta with sugar and finely chopped cake crumbs. Rinse and drain blackberries. Whip cream with whip cream stabilizer and fold in blackberries and ricotta mixture.

5.

Fill cakes with filling, turn over so that opening is on the bottom and place on parchment lined tray. Slowly melt chocolate over a bowl of hot water and pour over cakes and allow to dry. Place onto dessert plates and serve chilled.