A delicious cake with no added fats, the flourless ricotta cake is one of the simplest things I have ever made, yet so good it melts in your mouth, just like the ricotta and chocolate cup. It really takes very few ingredients, simple, genuine, and our cake is ready. It’s very popular with the little ones too, thanks to the many chocolate chips that make it truly irresistible. I prepared it with fresh ricotta, not packaged, but you can also opt for the latter, removing the water that is generally in the package. Creamy, delicious flavored with rum, the flourless ricotta cake should be prepared the day before because resting is almost essential to make it special.
OTHER DESSERTS WITH RICOTTA
Creamy Cake with Pavesini and Ricotta
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the preparation of the flourless ricotta cake
- 21 oz fresh cow's milk ricotta
- 1 cup Sugar
- 4 large eggs
- 1 pinch Salt
- 3/4 cup Dark chocolate chips
Tools
- Electric whisk
- Bowl
- Cake pan 24/26 cm diameter
- Oven
Preparation of the flourless ricotta cake
If we have ricotta that is too soft, let it drain the liquids a little. In the meantime, break the eggs, separating the yolks from the whites, and work the latter with half of the sugar. With the remaining sugar, whip the yolks until you have a frothy and almost white mixture.
Add the ricotta and a pinch of salt to the yolks and work again with the electric whisks until you have a homogeneous mixture. Add the rum (of course, you can also use other aromas such as vanilla or citrus peel). Mix gently after also adding the chocolate chips. Finish with the egg whites whipped to stiff peaks.
Butter and flour a cake pan and pour the mixture. Preheat the static oven to 356°F, bake, and cook for about 40-50 minutes. Let it cool and remove it from the mold. Keep it in the fridge until serving time.
STORAGE
Store the cake in the fridge for a couple of days.
