This recipe originally posted December 6, 2010.
Run, don't walk to the market if you are out of any of these ingredients! Yes it is that good!
Ricotta Nutella Chocolate Frangelico Cookie Cake
adapted from: What's Cookin Italian Style Cuisine
320 degree oven
2 1/3 c flour
3/4 c sugar
11/2 t baking powder
1 T milk
1 T Marsala wine
1 c cold butter - cut each stick into 4 pieces
Stir together the flour, sugar and baking powder to combine. Place in large mixer bowl (I used my stand mixer)
In small bowl, beat egg, add milk and wine. Beat again to combine well.
In a microwave safe bowl or measuring cup, place the butter pieces and microwave 20 seconds ONLY. (you want to soften the outside surfaces of the butter)
Working quickly, add the egg mixture and softened butter to the flour mixture, beat on low speed until combined and no streaks of any of the 3 different components are present, take care to not over mix.
Divide dough into two parts, one of the parts will be slightly more than half. Or as we use to say when we were kids, I want the bigger half!
Using the larger portion, divide into 2 equal parts and press into the bottom of two pans, I chose to use pie plates. Place pans in refrigerator and chill for 20 minutes.
1 pound (16 oz carton) ricotta cheese
3/4 c sugar
1 c mini chocolate chips (I used regular size chips and it worked great)
2/3 c Nutella
2 "shots" Frangelico or hazelnut liqueur
Beat cheese and sugar together until smooth, stir in chocolate chips. Divide mixture evenly and spread over the chilled dough.
Spread 1/3 c Nutella over the top of each dessert.
Drizzle a shot of Frangelico over the top of the Nutella.
Crumble (break into small pieces, it is a dense dough that will not crumble) the remaining dough and scatter over the top of each dessert.
Bake at 320 for 1 hour.
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full plate thursday @ miz helens