Delicious Recipes

Dried Fruit and Cocoa Cake

ilchiccodimais

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Perfect for breakfast or an afternoon break accompanied by a cup of tea, the dried fruit and cocoa cake embodies all the warmth and aromas of autumn. Already during baking, it releases the intense aroma of cocoa and toasted nuts, anticipating the pleasure of the first bite. Its preparation is extremely simple and can be customized to your liking by choosing your favorite nuts. I opted for a balanced combination of walnuts, almonds, and hazelnuts, but feel free to experiment with other proportions, use just one type of nut, or dare by adding pecans or peanuts, creating a unique version of the dessert each time. A distinctive element of this cake, besides its speed of execution, is the absence of butter and oil: instead, cow’s ricotta gives a soft and low-fat texture to the palate. To make it even more inviting, I suggest garnishing it with coarsely chopped nuts and a few drops of dark chocolate, which add a crunchy and irresistible note. The dried fruit and cocoa cake is a rustic and genuine dessert, perfect for bringing the flavors of autumn to the table and creating a cozy atmosphere.
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dried fruit and cocoa cake without butter with ricotta easy recipe the chicco di mais
  • Difficulty: Very easy
  • Cost: Economical
  • Preparation time: 15 Minutes
  • Portions: 6 People
  • Cooking methods: Oven
  • Cuisine: Italian
  • Seasonality: Autumn, Winter
215.95 Kcal
calories per serving
Info Close
  • Energy 215.95 (Kcal)
  • Carbohydrates 41.25 (g) of which sugars 26.12 (g)
  • Proteins 6.36 (g)
  • Fat 4.55 (g) of which saturated 2.38 (g)of which unsaturated 1.38 (g)
  • Fibers 2.69 (g)
  • Sodium 38.44 (mg)

Indicative values for a portion of 2 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.

* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for an 18 cm diameter dried fruit cake

To make this cake in a gluten-free version, you can replace all-purpose flour with an equal weight of rice flour. If you are celiac, remember that the following ingredients must have the “gluten-free” label: rice flour, unsweetened cocoa powder, baking powder, chocolate chips.

  • 3.53 oz mixed nuts (already shelled)
  • 3.53 oz sugar
  • 2.82 oz all-purpose flour (or gluten-free rice flour)
  • 0.71 oz unsweetened cocoa powder
  • 0.14 oz baking powder
  • 5.29 oz ricotta
  • 1 egg (medium)
  • 1 tbsp rum (optional)
  • 1 tbsp chocolate chips (optional)

Tools

  • 1 Chopper
  • 1 Bowl
  • 1 Spoon
  • 1 Cake Pan 18 cm diameter
  • Parchment Paper

How to prepare the mixed dried fruit and cocoa cake

  • To prepare the mixed dried fruit and cocoa cake, first put the shelled nuts in a mixer or a chopper (1). Chop for a few seconds, pulsing, to chop it coarsely only (2). Set aside 2 or 3 teaspoons, which you will need for garnishing (3).

    dried fruit and cocoa cake without butter with ricotta easy recipe the chicco di mais 1 chop the dried fruit 0 roughly chop

  • Add the sugar to the remaining nuts (4) and blend longer until you get a flour-like mixture (5). Transfer it to a bowl and add the cocoa, flour, and baking powder; briefly mix (6).

    dried fruit and cocoa cake without butter with ricotta easy recipe the chicco di mais 1 chop the dried fruit

  • At this point, add the ricotta (7), an egg (8), and, if you like, a tablespoon of rum (9). Mix everything using a spoon.

    dried fruit and cocoa cake without butter with ricotta easy recipe the chicco di mais 2 add ricotta and eggs

  • If you have difficulty combining the ingredients, you can also help yourself with slightly wet hands. In the end, you should get a homogeneous and fairly consistent dough (10). Line an 18 cm diameter cake pan with parchment paper and distribute the dough in it, leveling it well with the back of a spoon (11). For a different size cake pan, consult this guide. Sprinkle the surface with the coarsely chopped nuts you have set aside (12).

    dried fruit and cocoa cake without butter with ricotta easy recipe the chicco di mais 3 make dough

  • Complete with a few chocolate chips if you want (13). Bake the dried fruit and cocoa cake in a preheated oven at 356°F (static) for 35-40 minutes. Remove from the oven and let it cool completely before removing it from the pan (14).

    dried fruit and cocoa cake without butter with ricotta easy recipe the chicco di mais 4 decorate with dried fruit and chocolate

  • Serve this rustic dried fruit dessert for breakfast or a snack. It also works as a dessert at the end of a meal, perhaps accompanied by custard or some vanilla ice cream.

    v_ dried fruit and cocoa cake without butter with ricotta easy recipe the chicco di mais

Storage

You can store the cake in a cake container or under a glass dome for 3 or 4 days.

FAQ (Questions and Answers)

  • Can I omit the cocoa?

    Yes, you can make a white version of the cake by removing the cocoa and adding another 0.71 oz of flour.

  • What can I use instead of ricotta?

    You can replace ricotta with another creamy cheese, like mascarpone or Philadelphia, or with an equal weight of soft butter.

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ilchiccodimais

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