Ricotta and chocolate cake soft, fluffy, and delicious. Soft and genuine desserts are always my favorites. Those that in a moment fill my entire house with their delightful aroma, perfect for breakfast or any time of the day. The recipe I want to share with you today is for a soft and fluffy cake to whose batter I have added neither butter nor oil but soft and creamy ricotta for an amazing result! The cake is soft and fluffy like no other, and the addition of lots of dark chocolate pieces to the batter is the extra touch for an irresistible cake. I recommend you also try the recipe for Baked Chocolate Donuts and the recipe for Soft Cake with Jam. If you also love simple desserts, this is definitely a recipe you shouldn’t miss. Let’s run to the kitchen and prepare a delicious Soft Ricotta and Chocolate Cake together

AND DON’T MISS THESE RECIPES:

Difficulty: Easy
Cost: Cheap
Preparation time: 15 Minutes
Portions: 8 People
Cooking methods: Oven
Cuisine: Italian

177.95 Kcal

calories per serving

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Energy 177.95 (Kcal)
Carbohydrates 25.41 (g) of which sugars 9.95 (g)
Proteins 5.48 (g)
Fat 6.75 (g) of which saturated 3.92 (g)of which unsaturated 2.55 (g)
Fibers 3.57 (g)
Sodium 27.67 (mg)

Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for the Ricotta and Chocolate Cake

2 eggs
1/2 cup cup sugar
3/4 cup cup ricotta
3.5 oz oz dark chocolate
1 1/2 cups cup flour
1/2 packet baking powder (8 grams)
to taste powdered sugar (for decoration)

How to Prepare the Ricotta and Chocolate Cake

Beat the 2 eggs with the sugar for 6-7 minutes, preferably with an electric mixer, until you have a light and fluffy batter.
Add the ricotta and the grated zest of an untreated orange. Mix.
Add the sifted flour and baking powder and mix.
Lastly, add the dark chocolate in small pieces and simply mix with a spatula.
Pour the batter into a 8-inch diameter cake pan, preferably with a removable bottom, oiled or lined with parchment paper. Level the batter with the spatula. Bake the Soft Ricotta and Chocolate Cake in the preheated oven at 350°F in static mode for 35-40 minutes.
Always perform the toothpick test to check the baking even inside the cake. Let the Chocolate Cake cool before transferring it to a serving plate and decorate it as desired with powdered sugar
See you tomorrow with a new recipe, a hug, Loredana