Torta Di Ricotta E Ciocolatta

• crust:
• 2 1/3c flour
• 3/4c sugar
• 1c cold butter (place in freezer for 20-30mins before use)
• 1 1/2 tsp baking powder
• 1 egg
• 1 Tbsp milk
• 1 Tbsp grappa
• filling:
• 400g ricotta cheese
• 3/4 cup sugar
• 1c dark chocolate chips
• 1/2c raisins
• 30ml dark or gold rum
• icing sugar (to garnish)

1. 1. Combine all ingredients for the crust except the butter. Add butter to the crust mixture working it in gently, but not so much that everything blends together. Press half of the crust mixture gently into the bottom of a greased 9" springform cake tin
2. 2. Mix the ricotta and sugar with a fork. add the chocolate chips, raisins and rum. combine and spread evenly over the cake crust
3. 3. Crumble the remaining half of the crust mixture with your hands over the top of the filling. Press it down very gently if you wish, however when it bakes the butter will melt and hold the crust together
4. Bake in a preheated oven for 50 to 60 minutes at 320u0b0. Dust with icing sugar to serve

crust, flour, sugar, cold butter, baking powder, egg, milk, grappa, filling, ricotta cheese, sugar, chocolate chips, raisins, icing sugar

Taken from www.epicurious.com/recipes/member/views/torta-di-ricotta-e-ciocolatta-1268819 (may not work)