Chestnut, ricotta and chocolate cake with Gentilini Nocciolini from “L’Ultima Fetta”

Chestnut, ricotta and chocolate cake with Gentilini Nocciolini from “L’Ultima Fetta”

For the base

  • 1 teaspoon of cinnamon
  • 165 g Gentilini Nocciolini
  • 60 g melted butter
  • 50 g 70% dark chocolate

Blend the Gentilini Nocciolini very well with the melted butter and cinnamon.
Line a 16 cm springform cake tin with greaseproof paper. Pour the grainy and wet mixture into the tin and distribute it evenly to firstly form the base and then the sides, around 2.5 cm.

Bring the oven to 150°C, then bake for around 15 minutes. If it slightly loses its shape, when you take it out fix it using the back of a teaspoon.

When cold, melt the chocolate in the microwave (maximum power for short cycles of around 30 seconds).
Then, brush the surface with the melted hot chocolate and place in the fridge to harden.


For the filling

  • 380 g dry Roman ricotta
  • 140 g caster sugar
  • 20 g chestnut cream
  • 1 teaspoon of cinnamon
  • 40 g of quality candied orange
  • (chocolate chips to your liking)

Sieve the ricotta well (if watery, allow it to drain well for a night), then blend with the sugar.
Add the chestnut cream, the cinnamon and the candied cubes. Cover with film and place in the fridge. Before using it, add the chocolate chips.
Pour the mixture in the shell, creating a slightly rounded appearance in the centre.
Place back in the fridge.

To decorate

200 g boiled chestnuts

180 g chestnut cream

20 g soft butter
1 teaspoon of rum (if you wish)

Sieve the chestnuts using a vegetable mill, then blend with the other ingredients in the bowl of a planetary mixer for a few minutes.
Pour the mixture into a piping bag with a flower nozzle.
Decorate starting with the outer edge inwards. Cover any holes with chocolate balls.

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