The Susanna cake is typical of the Parma area and is also one of the most delicious … it melts in your mouth!
A shortcrust shell that contains a creamy ricotta filling covered with a chocolate glaze.
A delicious and simple cake to make, perfect as a dessert, but also for a snack or breakfast!
for the shortcrust pastry:
250 gr of flour,
100 gr of butter
130 gr of sugar,
1 spoon of baking powder
1 whole egg
1 egg yolk,
1 pinch of salt.
for the Ricotta Cream
400 gr of fresh ricotta
150 gr of sugar
50 gr of butter
4 egg’s yolk
1 lemon zest
for the Chocolate Ganache
150 gr dark chocolate
4 tablespoon of milk
Melt the butter in a bain-marie or in the microwave, without frying it.
Mix all the ingredients for the pastry really well, until a soft and homogeneous dough is obtained.
Wrap it in a transparent film and let it rest in the fridge.
in the meantime prepare the ricotta cream.
Melt the butter as before and add all the ingredients.
Mix well (better using a blender) until you get a homogeneous and frothy cream.
Pick up the dough from the fridge and spread it in a baking pan of 20cm in diameter, previously lined with baking paper, keeping the edges high as possible, to better contain the cream.
Once the dough is spread out and the edges leveled, prick with a fork to avoid formation of bubbles.
Pour the ricotta cream and spread it well.
Place in the oven at 180 degrees for about 40 minutes.
Remove from the oven and allow to cool well.
Remove the cake from the pan and place it on a serving plate
Melt the dark chocolate in a non-stick frying pan with the milk.
Obtain a smooth cream, pour it on the cake and let it cool.
Serve the cake at a cool temperature!