Chucky Dugo's Recipe for Hazelnut-Ricotta Cake with Huckleberries

As part of SFoodie's interview with Chucky Dugo, pastry chef for the Charles Phan restaurant group (read part one here and part two here), we asked Dugo for one of his current favorite recipes. Dugo recently put this dessert on the menu at Wo Hing General Store, answering customers' requests for a cake.

Dugo was kind enough to scale the recipe down to make one sizeable cake instead of the individual portions he serves at the restaurant. Like most professional pastry chefs, he measures ingredients by weight, so you'll need a kitchen scale that measures in grams to make this recipe. If you can't find huckleberries, try fresh or frozen blueberries; make sure to defrost first.

For the Hazelnut-Ricotta Cake

(yields one 10-inch round cake)

250 g unsalted butter, at room temperature

250 g white sugar

8 eggs, separated, both whites and yolks at room temperature

250 g hazelnut meal

250 g ricotta cheese

3 Tbsp. lemon zest (preferably zested on a Microplane)

65 g all-purpose flour

Pinch of salt

1 cup crème fraiche, for serving

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