Ricotta and dark chocolate cake is deliciously creamy, it’s flourless and yeast-free, thus gluten-free. I love creamy cakes, and this ricotta and dark chocolate cake is fabulous. It takes little time to prepare and is excellent even eaten cold in summer. Ricotta cakes are fantastic and creamy like all ricotta cakes. I’ve tried many because I love the creaminess and delicacy these desserts offer. To prepare it, you’ll just need an electric mixer (like this HERE), and I used an 18 cm (about 7 inches) baking pan (like this HERE), if you use a larger one, like 24 or 26 centimeters, it will be a bit lower but still perfect. Now let’s see how to make the ricotta and chocolate cake, and if you try it, let me know. Barbara

Here are other delicious ricotta cake recipes I recommend trying:

Difficulty: Very easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 6/8
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients to make the ricotta and dark chocolate cake

14 oz ricotta
3.5 oz dark chocolate
3 eggs
1/2 cup sugar
4 tsp sunflower seed oil
1/3 cup cornstarch
to taste powdered sugar

Tools

Cake Pan
Electric Whisks

How to make the ricotta and dark chocolate cake

Let’s begin making the Ricotta and Dark Chocolate Cake, finely chop the dark chocolate and melt it, preferably in a bain-marie, alternatively, you can do it in the microwave, but be careful not to cook it.
Separate the eggs, pour the egg whites into a bowl, and whip them to stiff peaks with electric whisks.
In another bowl, pour the yolks and sugar and beat them with electric whisks or a stand mixer for 5 minutes; they should be very fluffy and well whipped. With the whisks still running, add the sunflower seed oil.
Now add the ricotta and continue whipping with the whisks
Incorporate the melted dark chocolate, ensuring it’s not too hot.
When you have a smooth and homogeneous mixture, add the cornstarch and incorporate it with the remaining batter.
Pour in the whipped egg whites and fold them in with a spatula using a motion from top to bottom to prevent deflating the mixture. Preheat the oven to 350°F (180°C) and line the cake pan with water-dampened and then squeezed parchment paper.
Pour the mixture into the cake pan, level it out, bake, and cook for 1 hour.
When the Ricotta and Dark Chocolate Cake is baked, remove it from the oven and let it cool completely, dust with powdered sugar, and serve.