Serves: 4 people Difficulty ': Easy Preparation time: 60 minutes INGREDIENTS 300g. 250g ricotta cheese. flour type "00" 200gr. 50g of sugar. 80g of butter. 100g of dark chocolate. of candy into pieces 2 eggs 50g. milk 1 teaspoon of vanilla extract to taste 1 tablespoon baking powder 1 pinch of salt PROCEEDINGS -------------------------- Chop the chocolate and set aside.
In a bowl, beat the eggs with a pinch of salt, add sugar and stir with a whisk until creamy and light and puffy. Add the butter, let soften at room temperature, and milk, mix. Pour the flour and mix well, so as to avoid lumps. Combine the ricotta, vanilla, baking powder and finally the chocolate and candied fruit.
Pour the batter into cups, arrange on a baking sheet and cook in the oven already 'hot at 180 degrees for about 45 minutes. Remove from the oven, let cool and serve. TO PROVE: The fresh ricotta cheese, especially the Roman, lends itself to successful sweet preparations. For an excellent and delicious tart ricotta Get 250gr.
of pastry already 'stretched with which to line the tin round Hinge 26cm. in diameter. In a bowl mix 500g. of ricotta, 2 eggs, zest of 1 orange and 1 lemon, 1 / 2 teaspoon cinnamon, 150gr. of sugar and 20g. Soak the raisins in rum. Spread the filling on the pastry base and bake already 'hot at 180 degrees for 1 hour.
Remove from the oven, let cool and serve the cake cut into slices. 
In a bowl, beat the eggs with a pinch of salt, add sugar and stir with a whisk until creamy and light and puffy. Add the butter, let soften at room temperature, and milk, mix. Pour the flour and mix well, so as to avoid lumps. Combine the ricotta, vanilla, baking powder and finally the chocolate and candied fruit.
Pour the batter into cups, arrange on a baking sheet and cook in the oven already 'hot at 180 degrees for about 45 minutes. Remove from the oven, let cool and serve. TO PROVE: The fresh ricotta cheese, especially the Roman, lends itself to successful sweet preparations. For an excellent and delicious tart ricotta Get 250gr.
of pastry already 'stretched with which to line the tin round Hinge 26cm. in diameter. In a bowl mix 500g. of ricotta, 2 eggs, zest of 1 orange and 1 lemon, 1 / 2 teaspoon cinnamon, 150gr. of sugar and 20g. Soak the raisins in rum. Spread the filling on the pastry base and bake already 'hot at 180 degrees for 1 hour.
Remove from the oven, let cool and serve the cake cut into slices.
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