Torta Sbriciolata Ricotta e Chioccolato, or crumbly cake with ricotta and chocolate, is a delightful pie that my husband’s cousin Nino from Chioggia, Italy, made for us when he was in town. I’ll title my version “Cannoli Crumb Pie” because that’s a mouthful. Making it is very quick and simple. My relatives adore it!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- cooking spray
- 2 cups all-purpose flour
- ½ cup white sugar
- 1 packet Lievito Pane Degli Angeli (such as Paneangeli®)
- 1 packet vanillina (such as Paneangeli®)
- ⅛ teaspoon salt
- ½ cup unsalted butter, melted
- 1 large egg, beaten
- 1 (15 ounce) container whole-milk ricotta cheese
- ½ cup white sugar
- ½ cup mini semisweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a deep-dish pie plate with nonstick cooking spray and set aside.
- Place flour, sugar, livieto, vanillina, and salt in the bowl of a food processor. Pulse a few times to combine. Drizzle in the butter and egg while pulsing. Pulse only until the mixture is crumbly.
- Sprinkle 1/2 of the crumb mixture into the prepared pie plate and spread around until it covers the bottom. Do not press down.
- Stir ricotta cheese, sugar, and chocolate chips together with a rubber scraper until combined. Spread filling evenly over the base crust. Sprinkle the remaining crumb mixture evenly on top of the ricotta layer, making sure that all of the ricotta layer is covered.
- Bake in the preheated oven for 25 minutes. Switch the oven to broil and continue to bake until the top is nicely browned, about 3 minutes more. Remove from the oven and cool completely. Refrigerate until ready to serve.
- Paneangeli(R) Lievito Pane degli Angeli and Vanillina are Italian ingredients commonly used in baking. It can be purchased online, but if you prefer, you can substitute 1 1/2 teaspoons of baking powder plus 1 teaspoon of vanilla extract.
Nutrition Facts
| Calories | 466 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 81 mg |
| Dietary Fiber | 2 g |
| Protein | 11 g |
| Saturated Fat | 14 g |
| Sodium | 93 mg |
| Sugars | 31 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
On my second go of this I used a prepared Graham cracker crust that I sprinkled about 1 tsp. of espresso powder on. I added about 1/3 cup of candied orange peel to the filling. For the topping I used about 1/4 of the original recipe with a 1/2 tsp. of espresso powder. After it cooled dotted the top with halved maraschino cherries.
The easiest pie I’ve ever made. I was unable to get Paneangeli but your substitutions worked perfectly. Then why use imitation vanilla when I had the real thing. Next time I’d like a bit more filling though. I used what I had, 4T salted and 4T unsalted butter for the crumb crust and topping. Delicious but not overly sweet. Thank you for this winner recipe.