The ricotta and chocolate poured cake is a distinctive dessert you have surely seen around the web: after preparing the batter and the filling, a portion of the batter is baked for 10/15 minutes, then the filling cream is added to the remaining batter and it goes back into the oven to finish baking.
I have seen versions made with chocolate jam and this one with ricotta cream I found here and today I baked it in my kitchen.
The cake is small (I used a 7 in pan for about 6 people) and you need to be careful when adding the second portion of batter because the quantities are small. To make the job easier and distribute it without pressing the surface with a spoon, I put it in a piping bag.
The ricotta and chocolate poured cake is soft, pleasant, lightly sweetened and …unfortunately you feel like eating it all at once — really delicious!!!!
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RICOTTA AND CHOCOLATE POURED CAKE
The kitchen of ASI
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 7 in pan (serves about 6)
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients — RICOTTA AND CHOCOLATE POURED CAKE
- 3/4 cup Type 00 wheat flour (about 100 g)
- 1 medium egg
- 1/3 cup + 1 tbsp granulated sugar (about 70 g)
- 1 tbsp + 2 tsp neutral oil (25 ml)
- 2 tbsp milk (30 ml)
- 1 tsp baking powder (about 4 g)
- 1 cup whole-milk ricotta, drained for 30 minutes (about 250 g)
- 1 egg (medium)
- 2 tbsp + 2 tsp potato starch (about 20 g)
- 4 tbsp sugar (about 50 g)
- 2 oz dark chocolate, coarsely chopped (about 50 g)
- to taste powdered sugar
Tools — RICOTTA AND CHOCOLATE POURED CAKE
- Pan
- Stand mixer
- Spatula
Preparation for Ricotta and Chocolate Poured Cake
In a bowl, mix well the drained ricotta with the granulated sugar and set aside. Preheat the oven to 338°F (static/conventional mode).
In a separate bowl, beat the egg with the sugar until you get a light and frothy mixture. Add the milk and the flour sifted together with the baking powder, and finally the neutral oil.
Divide the batter into two approximately equal parts (about 150 g for the base and 100 g for the top, according to the original recipe) — roughly 5.3 oz and 3.5 oz respectively — and pour the slightly larger portion into the buttered and floured pan (or lined with parchment paper).
Bake the poured cake with ricotta and chocolate for about 10–15 minutes. Meanwhile finish the filling by adding to the ricotta the egg and the sifted potato starch, blending everything well. Finally fold in the coarsely chopped dark chocolate.
Remove the cake after 12–15 minutes and gently pour the ricotta and chocolate cream over it. Cover everything with the remaining part of the batter which I, to make it easier since the quantity is small, put into a piping bag.
With a soft spatula make sure the batter is spread evenly and then return the cake to the oven for another 35–40 minutes (or according to your oven’s characteristics). Turn off the oven and let cool for about 15 minutes.
Remove the ricotta and chocolate poured cake from the oven and unmold it onto a wire rack to cool completely. Before serving dust generously with powdered sugar and …
DELICIOUS — very, very good and lightly sweetened. Enjoy the ricotta and chocolate poured cake!
Tips and notes
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