Ricotta Nutella Chocolate Frangelico Cookie Cake. A recipe rewind, because some things are too good to miss! - Our Sunday Cafe
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Ricotta Nutella Chocolate Frangelico Cookie Cake. A recipe rewind, because some things are too good to miss!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…
Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........

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

Cookie Dough:

2 1/3 c flour
3/4 c sugar
11/2 t baking powder

1 egg
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 a large mixer bowl (I used my stand mixer)

In a 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.

Ricotta filling:

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.












Cut each dessert into 8 pieces, serve with whipped cream.

Please don't let what appears to be many steps involved prevent you from making this wonderful dessert! It is very good and just right for those special occasions, where you want to treat family and friends to the best.

Enjoy!

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7 comments

  1. This comment has been removed by the author.

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  2. This is a delicious pie for the holidays. xo Catherine

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  3. wow, now that is one heck of a cookie cake. I mean the ricotta is something i would have never thought to do! I love it

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  4. This looks like a very special dessert. Delicious. --Rocquie

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  5. OMG, Melynda, that looks seriously good. I think this would be perfect for some of the forthcoming Christmas entertaining.

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  6. This looks wonderful! I like how unusual this recipe cookie cake is. Pinning.

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  7. What a special treat Melynda, this looks delicious. Thanks so much for sharing with Full Plate Thursday and hope you have a great week.
    Come Back Soon!
    Miz Helen

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