Cappuccino and Chocolate Crumble

Updated at: Mon, 29 Jan 2024 15:31:48 GMT

Step 1

To prepare the cappuccino and chocolate crumble, brew up some espresso coffee in your Italian moka pot and let it cool. Then cut the cold butter into pieces and place it in a bowl. Add the sugar, eggs, sifted flour, and sifted baking powder.

Step 2

Knead quickly to obtain a crumbly mixture.

Step 3

Add just over half the mixture to a buttered, floured 9-inch (24 cm) 7springform cake pan. Save the rest for later. Spread the mixture over the entire surface, right up to the edges. Now make the creamy filling. Add the ricotta and mascarpone to a bowl, then add the powdered sugar. Whisk until smooth.

Step 4

Pour the cold coffee into the milk and mix.

Step 5

Add the milky coffee to the ricotta and mascarpone mixture, whisking until combined. The mixture should be smooth and uniform.

Step 6

Lastly add the chopped chocolate and stir in with a spatula. The cream is ready; pour into the mold and level with a spatula.

Step 7

Cover with the remaining crumble mixture, spreading it over the entire surface to cover the creamy filling and extend slightly up the edges. Bake in a conventional oven preheated to 350°F (175°C) for approximately 50 minutes. When it is golden brown, take it out of the oven and let it cool completely.

Step 8

At this point remove it from the pan and transfer to a serving dish. Sprinkle with powdered sugar and serve.

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