Chocolate Chip Ricotta Crumb Cake

Ingredients

• 2½ cups all purpose flour
• ½ cup granulated sugar
• 2 teaspoons baking powder
• 1 pinch salt if you use unsalted butter then add ¼ teaspoon of salt
• ½ cup butter very cold or frozen and grated
• 1 large egg
• 1½ cups + 2 tablespoons ricotta (drain 10-20 minutes or more depending on how much excess moisture there is)
• ½ cup granulated sugar
• 1 large egg
• ½ cup mini chocolate chips
• ¼ - ⅓ cup mini chocolate chips
• 2-3 tablespoons powdered / icing sugar

Steps

1. 1

   Pre-heat oven to 350F (180C). Line an 8 inch round cake pan with crumpled wet parchment paper. (Cut a large square, crumple it, then wet it and shake out excess water then line the pan).

2. 2

   In a large bowl whisk together the flour, sugar, baking powder and salt. Then add the frozen grated butter and mix together with a fork to form a crumbly mixture. Add the egg and continue to mix only until still crumbly.

3. 3

   Add approximately ⅔ of the crumbly mixture to the cake pan, press down on the bottom and halfway up the sides of the pan to cover. Place in the fridge while making the ricotta filling.

4. 4

   In a medium bowl beat the ricotta, sugar and egg until creamy, then fold in the chocolate chips.

5. 5

   Remove the crust from the fridge and top with the ricotta filling. Sprinkle with the remaining crumb mixture, then sprinkle with mini chocolate chips.

6. 6

   Bake for approximately 30-40 minutes or until golden on top. Let cool completely before serving. Sprinkle with powdered sugar and or serve with vanilla ice cream if desired. Enjoy!