Ingredients:
for the shortcrust pastry: 300 grams of flour, 150 g of sugar, 100 grams of butter, 1 egg, a sachet of baking powder.
For the filling: 250 grams of ricotta, 150 g of sugar, 100g of dark chocolate into small pieces. You can add a glass of liqueur, for example the Strega, divided between the pasta and the filling.
Preparation: in a bowl, put together the flour, sugar and yeast. Add the egg and mix ingredients. Finally add the butter cut into small pieces and softened at room temperature. Continue to knead until the shortcrust pastry is ready. Form a loaf and put it in the fridge, at least for half an hour. In the meantime, mix the sugar and chocolate pieces with the ricotta. Grease a 26 cm diameter wheel and roll out more than half of the shortcrust pastry as a base. Put the filling and close with the remaining pass. Bake for 30 minutes at 180 degrees.
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