This recipe is perfect to bring to your friends' house and enjoy as a dessert after dinner
Step 1 of 8: First mix the eggs with the sugar.
Step 2 of 8: Then add the oil and the yeast and mix again.
Step 3 of 8: Gradually add the flour and cocoa and knead with a spoon.
Step 4 of 8: When the dough becomes firmer, transfer it to a board and work it with your hands.
Step 5 of 8: Roll out the dough directly on baking paper and place it in the tart tin.
Step 6 of 8: Prepare the filling by mixing ricotta, sugar, chocolate chips and cinnamon.
Step 7 of 8: Fill the tart and make the strips.
Recipe by
Portion: the weight of the ingredients divided by 8 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, Peanuts, and Milk
Step 8 of 8: Bake in the oven at 180°C for about 30 minutes
| Average values | Per serving132 g · 1 of 8 | Per 100 g |
|---|---|---|
| Energy | 1,292 kJ309 kcal | 981 kJ234 kcal |
| Fat | 9.02 g | 6.85 g |
| of which saturated fatty acids | 4.89 g | 3.71 g |
| Carbohydrates | 46.1 g | 34.99 g |
| of which sugars | 20.62 g | 15.65 g |
| Fibre | 4.15 g | 3.15 g |
| Protein | 11.87 g | 9.01 g |
| Salt | 0.14 g | 0.11 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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