The poured cake with ricotta and chocolate cream is a very delicious dessert that presents itself in layers with a soft batter made of eggs, sugar, flour, milk, baking powder, and oil on the top and bottom, while in the center we find a delicious ricotta cream studded with a multitude of dark chocolate chips.
This dessert is extremely clever because it allows for stratification directly in the oven, first baking half of the base batter which will be able to support the cream, preventing it from sinking, as well as covering it with the other part of the base batter.
The result is a spectacular cake, especially if garnished on top with powdered sugar and grated milk chocolate.
You can easily prepare it as a birthday cake, as a snack for the little ones, or as a dessert at the end of a meal.
Now take a minute to read the recipe and then…let’s COOK and EAT!!
See
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cup all-purpose flour
- 2 eggs
- 3/4 cup sugar
- 1/4 cup vegetable oil
- 1/4 cup milk
- 1 packet baking powder
- 2 cups sheep milk ricotta
- 1/2 cup sugar
- 2 eggs
- 1/3 cup cornstarch (or potato starch)
- 1 packet vanillin
- 2/3 cup dark chocolate chips
- as needed powdered sugar
- as needed milk chocolate (grated)
Tools
- 1 Electric whisk
- 1 Hand whisk
- 2 Bowls
- 1 Spatula
- 1 Grater
- 1 Sieve
- Baking pans square 8.66×8.66 inches
- 1 Parchment paper
- 1 Cooling rack
Steps
To prepare the poured cake with ricotta and chocolate cream, start by gathering the ricotta and sugar in a bowl and mix everything with a hand whisk. Let it rest in the fridge, turn on the oven, and preheat it to static mode at 356°F, then dedicate yourself to preparing the base.
In another bowl, beat the eggs with the sugar using electric whisks until they become light and fluffy, then add the sifted flour and baking powder alternating with the milk, and finally the oil. Once you have obtained a homogeneous mixture, pour half of it into a greased pan lined (at the bottom) with parchment paper.
Bake in the now hot oven for 15 minutes.
Meanwhile, take the ricotta out of the fridge, add the eggs, corn starch, vanilla, and mix with electric whisks for a few seconds until the ingredients are completely combined. Finally, add the dark chocolate chips and mix with a spatula to distribute them evenly in the ricotta cream.
Once the base is ready, take it out of the oven, pour the ricotta cream over it, level it well, and pour the second part of the base batter, ensuring it completely covers the ricotta cream.
Bake again and continue cooking for another 35-40 minutes.
Once the cake is out of the oven, let it cool by placing the pan on a cooling rack, then remove it from the pan, sprinkle the top with plenty of powdered sugar and chocolate (left in the freezer for a few minutes) grated.
Serve the cake cut into squares 😉.
