The chocolate and ricotta mini cakes are delicious, soft, and indulgent treats perfect for a tasty snack or as a dessert after a family lunch or dinner with friends.
These lovely treats are perfect for those short on time but still wanting a dessert or a homemade breakfast.
The chocolate and ricotta mini cakes are enriched with a chocolate topping that can be replaced with hazelnut spread or strawberry jam.
This recipe is really easy and quick to prepare using few ingredients you surely have at home.
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- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 12 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 3/5 cups all-purpose flour
- 3/4 cup sugar
- 2 eggs
- 3/4 cup ricotta
- 1/2 cup unsweetened cocoa powder
- Half packet baking powder
- as needed chocolate topping
- A few toasted hazelnuts (for decoration)
Tools
- Electric Mixer
- Bowl
- Molds for mini cakes
Steps
Preheat the oven to 350°F
In a bowl, sift together the flour, unsweetened cocoa powder, and baking powder to avoid lumps and achieve a smooth mixture.
In another bowl, beat the eggs with the sugar until you get a light and fluffy mixture. To do this operation, I recommend using an electric mixer.
Add the ricotta and continue mixing until all ingredients are well combined.
Combine the previously sifted dry ingredients and mix until you obtain a smooth and homogeneous batter.
Pour the batter into the molds filling them about 2/3 full. I used silicone ones that do not need to be greased or floured before use.
Bake at 350°F for about 15-20 minutes, or until a toothpick inserted into the center of the mini cakes comes out clean.
Remove from the oven and let cool.
Remove the mini cakes from the molds and decorate with chocolate topping and a few toasted hazelnuts.
Enjoy your dessert!
If you enjoyed this recipe, you might be interested in:
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Storage and Tips
Store covered by a cake dome.
Consume within 2 days.
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