Cocoa Cake with Creamy Filling

For the cocoa cake with creamy filling, first prepare the cocoa shortcrust pastry. To do this, pile the flour on a clean work surface to form a mound and press a hollow in the center.

Pour cocoa powder, butter cubes, a pinch of salt, eggs and sugar into the flour mound and quickly knead with your hands to form a smooth shortcrust pastry. Wrap this in plastic wrap and let it rest in the fridge for a little 30 minutes.

For the creamy filling, in a large bowl, whisk together the ricotta, mascarpone, sugar, vanilla sugar, cornflour and chocolate chips.

Roll out a little more than half of the dough on a lightly floured work surface until round and thin. Also roll out the remaining dough into a thin, slightly smaller circle.

Line a greased cake springform pan with the larger circle of dough, also lining the sides about halfway with dough. Spread the ricotta cream on the dough and cover with the smaller circle of dough.

Bake the cake in the preheated oven at 170°C for about 35 minutes.

Let the cacao cake with creamy filling cool in the springform pan, then remove from the mold and serve sprinkled with powdered sugar.

Preparation Tip:

If you want to bake the cocoa cake with creamy filling at Christmas time, you can add some cinnamon and candied fruit to the ricotta cream. For a fruity variant, half a jar of well drained cherries can be mixed into the filling.

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