Ricotta and Chocolate Roll
A tasty and delicious dessert is the ricotta roll with candied fruit and dark chocolate chips. Perfect for an Easter menu.
Servings: 4 persone
Ingredients
Dough
- 250 cl water
- 4 gr Salt
- 65 gr Butter
- 220 gr Flour
- 5 nr Eggs medium
Filling
- 250 gr ricotta cheese
- 250 gr sugar
- Cinnamon
- 80 gr Candied orange
- 80 gr Dark chocolate chips
Instructions
In Kitchen
- Pour the ricotta into a colander to drain excess whey.
- In a saucepan, melt the butter in water. Bring to a boil and add all the flour at once.
- Mix vigorously and cook over medium heat for 3 minutes (until the dough pulls away from the sides). Let cool.
- Transfer the dough to a stand mixer and add the eggs one at a time. Mix until obtaining a sticky but uniform batter without lumps.
- Spread the dough on a sheet of parchment paper, place it on a baking tray.
- Pour the drained ricotta into a bowl and mix with sugar and cinnamon. Stir in the chocolate and orange.
Barbecue
- Preheat the indirect cooking device to about 160°C.
- Place the tray on the cooking grill, close the lid, and bake the roll for about 25 minutes.
Finishing
- Place the already baked and cooled pastry on a chopping board covered with plastic wrap, spread the ricotta cream over the pastry, and roll everything up using the edge of the plastic wrap.
- Seal and refrigerate for at least 1 hour.
- When the roll is well cold and firm, remove the plastic wrap, place it on a serving plate, and dust with powdered sugar.
- Decorate as desired, possibly with chopped pistachios and candied cherries.
