Ricotta Nutella Chocolate Frangelico Cookie Cake, a festive foods rewind - Our Sunday Cafe
Powered by Blogger.

Ricotta Nutella Chocolate Frangelico Cookie Cake, a festive foods rewind

During the next few days, I will share some delicious recipes that are perfect for the upcoming holiday gatherings that may occur at your home with family and friends. I hope you enjoy them as much as we do!

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

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 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.

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.

As always thanks for taking a moment to stop and say hello. We appreciate your time and your wonderful comments!

this post shared with:
full plate thursday @ miz helens


  1. This comment has been removed by the author.

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

  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

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

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

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

  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


We appreciate your visit to Our Sunday Cafe, and encourage comments, questions, and general conversations!

Back to Top