A super easy and quick cake, gluten-free and very easy to make, the ricotta cake with almonds and chocolate is moist, soft, creamy, and irresistible. It takes just a few ingredients to prepare a perfect dessert for breakfast or a snack. Like the no-bowl almond cake, it is prepared in a few minutes, tasty and delicious. Let’s get to work and prepare the ricotta cake with almonds and chocolate together.
OTHER DESSERTS WITH RICOTTA
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the preparation of the ricotta cake with almonds and chocolate
- 1 1/4 cup ricotta
- 3 eggs
- 1/2 cup sugar
- 1 cup almond flour
- Half organic lemon zest (grated)
- 1 pinch salt
- 1/2 cup chocolate chips
- 1/4 cup sliced almonds
Tools
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- Baking Dish 7×9
- Electric Whisks
Steps for preparing the ricotta cake with almonds and chocolate
Break the eggs and place them in a bowl. Work them with the sugar using electric whisks until you have a light and frothy mixture. Add the ricotta and continue to whisk until you get a homogeneous mixture.
Add the almond flour, lemon zest, and salt. Mix with a spoon. Finish with the chocolate chips, mixing well.
Line a baking dish with parchment paper. Pour the mixture in, and after leveling it, decorate with the almonds. Bake at 350°F, static, for about 40 minutes. Let it cool, and after removing from the dish, bring it to the table by cutting into cubes.
Storage
Store the cake in the fridge for two or three days.
