Crumbled recipe of ricotta and chocolate colomba of 28-03-2016
The crumbled colomba with ricotta and chocolate is a very simple recipe to make and really greedy, I challenge you to find someone who does not like it, because the combination of the creaminess of the cheese and the meltiness of the chocolate is truly unique and irresistible. A perfect recipe to bring the dove to the table on Easter day served in a slightly original way, or even an excellent recycling idea to reuse the doves and leftover Easter eggs once the holidays are over, but don't call it recycling dessert : it would be really an understatement;) If you are looking for a last minute dessert for unexpected guests or to prepare a not too demanding dessert to celebrate Easter Monday, this crumbled is the dessert for you;) I leave you to the recipe of this delicious crumbled and I still send you happy birthday, kisses: *
How to make crumbled colomba with ricotta and chocolate
Cut the dove into slices.
Then cut half into cubes
Arrange the slices of dove on the bottom of a mold lined with parchment paper, lightly compacted with your hands and brush with 2/3 of the coffee.
Work the ricotta well with the sugar and vanilla.
Add the ricotta cream to the center of the mold and spread it evenly, leaving only a little edge.
Cover the cream with the chopped chocolate. You can use milk and / or dark chocolate, of your choice.
Cover with the dove cubes, brush with the remaining coffee, then bake in a preheated convection oven at 200 ° C and cook for about 15 minutes or until golden brown. If you like, also turn on the grill during the last few minutes of cooking.
Let the crumbled colomba cool down before placing it on a serving dish and serving.