Soft Cocoa Tart with Ricotta, Saffron & Orange cream

This is a truly irresistible dessert. Its filling combines a soft and moist Sicilian ricotta cheese, saffron and orange zest. The crunchy short crust pastry shell is here replaced by a soft cocoa base with an almost impalpable consistency.

A simple and genuine cake, but it is so original and tasty that you will make a great impression if served at the end of the meal, on the occasion of a special dinner or party.

  • CuisineItalian


For the base

150 g white spelt flour (or type 0 flour)
100 g muscovado sugar (dark brown)
75 ml sunflower oil (cold pressed)
3 eggs
2 spoons cocoa powder (unsweetened)
1 pinch table salt
1 pinch bicarbonate of soda
1/2 teaspoon ground cinnamon
1/2 glass liquor, dessert (I used a chocolate liquor )

For the filling

400 g fresh ricotta cheese
100 g icing sugar
1 orange zest (organic orange)
0.125 g saffron


– separate the egg whites form the yolks in two distinct bowls;

– add the sugar and the oil to the yolks, whip till you get a smooth cream;

– sift the flour, cocoa powder, ground cinnamon and the bicarbonate of soda onto them, then mix well;

– take the bowl with the egg whites, add a pinch of salt and whip them until stiff;

– pour the stiffed whites onto the cake mixture, and fold gently to incorporate them into the dough;

– grease a 22 cm diameter soft tart mold, pour the cake mixture onto it and bake in pre-heated static oven at 175 degrees for about 25/30 minutes;

– remove the cake form the oven and allow it to cool down onto a  wire cooling rack;

– once cool, remove the cake from the mold;

– use a brush to make the cake soaking wet with the liquor;

– take a clean bowl and sift the ricotta onto it;

– sift the icing sugar onto the cheese, then whip till you get a smooth cream;

– add the saffron and the grated orange zest and mix well;

– pour the thus obtained filling onto the cake;

– keep refrigerated for at least 2 hours before serving;

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