Ingredients :
for the dough:
flour — 370 gr.
eggs — 2 PCs.
cocoa 35 gr.
sugar — 150 gr.
butter — 100 gr.
baking powder — 8 oz.
vanilla — 1 package.
salt — 1 pinch.
baking powder — 8 oz.
vanilla — 1 package.
salt — 1 pinch.
for the cream:
ricotta (nonfat cheese) — 400 gr.
powdered sugar — 100 gr.
chocolate drops — 80 g.
egg — 1 PC.
cinnamon — 1 tsp.
ricotta (nonfat cheese) — 400 gr.
powdered sugar — 100 gr.
chocolate drops — 80 g.
egg — 1 PC.
cinnamon — 1 tsp.
Preparation:
1. Mix flour with cocoa, baking powder, and vanilla.
2. Lightly beat the sugar with 2 eggs.
3. Add in the mixed flour, beaten eggs and butter.
4. Grind with hands until large crumbs, set aside.
5. Whisk 1 egg with powdered sugar.
6. Add ricotta (low-fat cottage cheese) and cinnamon, mix well until smooth .
7. Add chocolate drops and stir.
8. Cover the bottom of the sliding molds baking parchment.
9. Put half of the crumbly dough, press lightly with your hands.
10. Add the cream and cover with the other pastry sheet, lightly press with your hands.
11. Bake in the oven at 180°C for 30 minutes.
12. Remove from the oven, allow to cool completely, remove from the mold.