This is a cake you will find in just about every Tuscan pastry shop. It is made with a butter crust, a cream of wheat filling and chocolate shell…need I say more? Recipe is translated and adjusted by me from Giallo Zafferano’s site.
THE Recipe!
Crust
125 grams or 1 cup sifted Flour
75 grams or 5.2 tbsp butter
A pinch of salt
3 egg yokes
100 grams or 1/2 cup powdered sugar
Chocolate spread
200 gr. or 700 oz dark chocolate
200ml or 6.7 fl oz. fresh cream
For the filling
125 grams cream of wheat or semolino
500 ml or 17 fl. oz. milk
350 gr. or 12.25 oz. Ricotta
200 grams or 7/8 cup powdered sugar
Begin by mixing the powdered sugar and flower together. Add salt and then the butter at room temperature. Soften the butter with your hands while mixing it with the flower…
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