Ricotta and chocolate cake creamy and delicious. How good are Desserts with Ricotta! The recipe I want to tell you today is that of an incredibly creamy dessert with ricotta and lots of dark chocolate chips. A Flourless Cake made with ricotta and lots of chocolate chips. This Cake does not have the classic texture of soft and fluffy pantry cakes, but has a texture more like a pudding and is good to enjoy both warm and cold. A dessert also without butter and oil, and without baking powder, so it will be rather low and not too fluffy, but very, very good! I recommend that you don’t miss the recipe for my Ricotta and Chocolate Tart a soft pastry shell and a delicious filling. I find this dessert perfect even for Easter, among other things you can also prepare it in advance which is always a great thing especially during holiday days. So let’s run to the kitchen and prepare together the Ricotta and Chocolate Cake

AND DON’T MISS THESE RECIPES:

Difficulty: Easy
Cost: Cheap
Preparation time: 15 Minutes
Portions: For an 8-inch cake pan
Cooking methods: Oven
Cuisine: Italian

164.39 Kcal

calories per serving

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Energy 164.39 (Kcal)
Carbohydrates 22.50 (g) of which sugars 14.84 (g)
Proteins 5.67 (g)
Fat 6.31 (g) of which saturated 3.10 (g)of which unsaturated 1.61 (g)
Fibers 0.00 (g)
Sodium 47.79 (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 Creamy Ricotta Cake

2 eggs
1/2 cup sugar
1 1/4 cups ricotta cheese
1/2 cup potato starch
1/2 cup dark chocolate chips
to taste powdered sugar (for decoration)

What you need to prepare the Ricotta and Chocolate Cake

Mixer
Cake Pan

How to prepare Ricotta Cake

To prepare the Ricotta and Chocolate Cake first separate the yolks from the egg whites and pour them into two different bowls. Whisk the egg whites until stiff peaks form using an electric mixer. Beat the 2 egg yolks with the sugar for 5-6 minutes until you get a light and frothy mixture.
Add the ricotta to the beaten yolks and mix well. Continue the preparation by adding the potato starch and mix well to blend it into the dough.
Finish the preparation of the Ricotta Dessert by adding the chocolate chips (set aside a little for the top of the cake) and the beaten egg whites. Gently fold them into the dough with a spatula.
Line a 8-inch cake pan with parchment paper. Pour the batter into it, leveling it with a spatula. Sprinkle more chocolate chips on the surface.
Let the Ricotta and Chocolate Cake bake in the preheated oven at 340°F in static mode for 35 minutes. Let it cool well before transferring it to a serving plate and decorate as desired with powdered sugar.
See you tomorrow with a new recipe, hugs, Loredana