The ricotta, pear, and chocolate cake is a mix of ingredients for a spectacular dessert, perfect for any time of the day.
Starting the day with a good breakfast helps us face the day with the right energy, enjoying a slice of this delicious dessert after lunch or dinner makes us feel satisfied!
Every moment is the right one to treat ourselves to a bit of sweetness…
My ricotta, pear, and chocolate cake can be enjoyed by those who are gluten intolerant because it contains rice flour.
A dessert that will win over all sweet lovers thanks to its mix of flavors and textures: the ricotta will make the cake softer, the pears will add a touch of sweetness, and the cocoa will give a delicious and chocolaty appearance!
I would say let’s not dwell too much on the presentation, although it presents itself wonderfully, but let’s get ready to prepare it to welcome our loved ones home with the good and enveloping scent of freshly baked cake.
- Portions: 10People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, All Seasons
Ingredients
- 1.5 cups of rice flour
- 4 tbsp of cornstarch
- 0.5 cup of unsweetened cocoa powder
- 2/3 cup of sugar
- 3 eggs
- 9 oz of cow's milk ricotta
- 1 vial of rum flavoring
- 1 packet of baking powder
- 1 pinch of salt
- 3 Coscia pears
- as needed of powdered sugar
Tools
- Mixer
- Cake Pan
Steps
Let’s prepare our cake ingredients by peeling and slicing the pears.
Mix the dry ingredients: rice flour, cornstarch, cocoa, and baking powder.
Break the eggs, separating the yolks from the whites.
Start whipping the egg whites with a pinch of salt and then the yolks with sugar until they are fluffy and foamy.
Incorporate the ricotta into the yolk cream and mix with the beaters.
Add the obtained cream to the egg whites and mix from top to bottom with a spatula.
Proceed by adding the flour mixture gradually while still mixing with the beaters.
Finish with the addition of rum flavoring.
Butter and flour the pan … I used a 9.5-inch diameter pan.
Pour the batter in and arrange the pear slices.
Bake at 356°F for about 30 minutes, check the doneness with a toothpick before removing from the oven.
Let cool before plating and sprinkle with powdered sugar.
The ricotta, pear, and chocolate cake should be stored in the refrigerator covered with plastic wrap, and when you decide to eat it, you can warm the portions for a few seconds in the microwave; it will taste like freshly baked cake.
