| Contessa Nera recipe Cake Stuffed with Chocolate and Pears Ingredients200 g of flour100 g of softened butter1 egg60 g of sugar1 sachet of baking powder6 pears in syrup150 g of dark chocolate100 g of ricotta cheese Preparation Mix the sieved flour with the softened butter, the egg, the sugar and the yeast in a bowl. Mix with your hands so that a homogeneous ball is formed. Wrap the dough in a cloth and let it rest for 1/2 hour. Drain the pears from the syrup. Break up the dark chocolate and melt it in a bain-marie, once soft remove from the heat, add the ricotta and stir. Flour the worktop and divide the dough in two, roll it out and line a tart pan with the first disc. Add the chocolate cream and cover with the other disc of dough. Sprinkle with a little sugar and bake in a hot oven at 180°C. Cook for about 40 minutes. |
