Sbrisolona alle Fragole e Cioccolato (Sbrisolona with Strawberries and Chocolate)

We seem to be on a bit of a sbrisolona kick at Ortensia Blu!  I wanted to surprise my colleagues after the long summer break with something new and didn’t want to bake the usual chocolate or apple strudel. It had to be a mix of something light, fresh and still “estivo” or summer. Then Laney posted her sbrisolona recipe and since our strawberry season is coming to an end I wanted to combine the the sweetness of the fruit with a bit of chocolate to this traditional recipe. It had to be irresistible and this is what I came up with.

A wonderful gift for my work friends…

Sbrisolona alle Fragole e Cioccolato-Sbrisolona with Strawberries and Chocolate

 

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Author: Monica

Recipe type: Dessert

Ingredients

• 300 g (10 oz) ricotta cheese
• 250 g (9 oz) fresh cleaned strawberries, cut in pieces (mixed berries work well too)
• 120 g (2/3 c) sugar
• 30 g (1/4 c) dark Perugina chocolate chips (or semi sweet chocolate chips)
• 300 g (2 c) 00 flour or all purpose flour
• 60 g (1/4 c) brown sugar
• 60 g (1/3 c) white sugar
• 100 g (4 oz) butter, cut in pieces
• 16 g (4 tsp) baking powder
• a pinch of salt
• 1 egg
• confectionary sugar for dusting

Instructions

1. Heat oven at 180°C/350°F.
2. In a bowl add ricotta, strawberries, sugar, chocolate chips and mix well.
4. In the bowl of a mixer, add flour, sugars, butter, baking powder and salt. Mix well at high speed for about 30 seconds. Add egg and mix again just until blended.
6. The dough should be rough and not smooth.
7. Lay ¾ of dough on a 24 cm/10 " round cake pan and press slightly with a wet spoon to cover surface.
9. Add filling on top of dough and then place remaining dough, which will be crumbly, evenly over filling.
11. Bake for 30 minutes. Serve at room temperature, dusted with confectionary sugar.

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