The walnut, chocolate, and ricotta cake is a delicious dessert, suitable for breakfast to start the day well, but also to be enjoyed at any other time such as after a meal or as a snack.
Soft and luscious, with a strong walnut flavor, the pieces of which are found in every bite, it’s a dessert to try and will surely be appreciated by the whole family.
The dark chocolate coating, remaining semi-soft, melts in the mouth pairing wonderfully with the walnuts, while the ricotta in the batter gives extraordinary softness.
This cake can also be made for Valentine’s Day to share with your loved ones, and it’s so good that one slice leads to another, whether eaten as is or dipped in a latte or tea.
If you like my recipes, you can follow me on my FACEBOOK page and on INSTAGRAM
Thank you ❤️😘❤️
- Difficulty: Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Energy 462.89 (Kcal)
- Carbohydrates 44.18 (g) of which sugars 24.92 (g)
- Proteins 9.90 (g)
- Fat 28.51 (g) of which saturated 10.60 (g)of which unsaturated 6.20 (g)
- Fibers 2.27 (g)
- Sodium 49.85 (mg)
Indicative values for a portion of 124 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
- 1 3/4 cups all-purpose flour
- 6 1/3 oz walnuts (chopped)
- 3/4 cup sugar
- 7 tbsp butter
- 7 3/4 oz ricotta
- 3 eggs
- 1 tbsp unsweetened cocoa powder
- 1 packet baking powder
- 3 1/2 oz 50% dark chocolate
- 4 tbsp milk
- 1 1/2 tbsp butter
- 5 walnuts
Tools
- 1 Electric whisk
- 1 Sieve for flour
- Blender / Mixer
- 1 Pan 8.7 inches diameter
Steps
Prepare the walnut, chocolate, and ricotta cake by first melting the butter over very low heat and then letting it cool.
Blend the walnuts in the mixer so that some larger pieces remain. In a bowl, use the electric whisk to mix the ricotta with the sugar.
Then add the eggs and the sifted all-purpose flour with the cocoa powder and baking powder.
Add the melted butter and continue working with the electric whisk.
Once a well-mixed and velvety batter is obtained, add the chopped walnuts and stir with a spatula.
Pour everything into a well-buttered and floured 8.7-inch diameter baking pan. Bake in a preheated oven at 356°F, on the middle/lower level of the oven, in static mode for about 45 minutes.
Always do the toothpick test before removing from the oven.
Let it cool before removing the cake from the mold. When cold, lay it upside down on the serving plate.
If a pronounced dome formed during baking, trim a part to level what will become the base.
Melt the dark chocolate with the milk and butter in a double boiler. Cover the cake with this chocolate and shape with the blade of a knife.
Decorate with walnuts cut into 4 parts lengthwise and in the center with chopped walnuts.
The walnut and chocolate cake is ready.
Under a glass dome or in a cake container, it keeps well for 4/5 days
Under a glass dome or in a cake container, it keeps well for 4/5 days
Under a glass dome or in a cake container, it keeps well for 4/5 days
Here’s a selection of products that are very useful for making desserts. Many of these have been bought and tested by me. To view the recommended products click here.
Here’s a selection of products that are very useful for making desserts. Many of these have been bought and tested by me. To view the recommended products click here.
