CAKE with RICOTTA and CHOCOLATE flourless
A super delicious cake with a creamy texture, the CAKE with RICOTTA and chocolate chips tastes like the filling of the famous New York cheesecake.
Very easy to prepare, it is made in just a few minutes by simply pouring all the ingredients into a bowl and mixing them with a spatula without the need for any kitchen tools.
The RICOTTA CAKE with CHOCOLATE CHIPS is a dessert made with ricotta, sugar, potato starch, eggs, and chocolate, and is therefore naturally gluten-free and without added fats.
Once a smooth and creamy mixture is obtained, you can proceed immediately to baking for an irresistibly soft and melty final result that no one will be able to resist.
An ideal dessert for a healthy and genuine snack suitable for everyone, even those who are gluten intolerant or have specific dietary needs.
You can customize the batter by flavoring it with lemon or orange zest or even, for a version dedicated to adults, enriching it with dried raisins, soaked in rum, and grated orange peel.
Discover how to prepare this delicious CAKE with RICOTTA and CHOCOLATE flourless.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 22 cm diameter baking pan
- Cooking methods: Oven
- Cuisine: Italian
- Energy 249.86 (Kcal)
- Carbohydrates 28.72 (g) of which sugars 18.73 (g)
- Proteins 10.05 (g)
- Fat 11.21 (g) of which saturated 5.91 (g)of which unsaturated 2.76 (g)
- Fibers 0.00 (g)
- Sodium 80.95 (mg)
Indicative values for a portion of 80 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
- 26.5 oz ricotta
- 2/3 cup sugar
- 1 egg
- 1/2 cup potato starch (or gluten-free starch)
- 3/4 cup dark chocolate chips
Tools
- Bowl
- Springform pan
Steps
Place the ricotta in a bowl and add the sugar, mix with a spoon. Add the sifted potato starch and mix again. Add the whole egg, mix everything together. Lastly, add the chocolate chips, reserving some for decoration. Mix with a spatula to even out the batter.
Pour the mixture into a 22 cm diameter pan, level the surface with a spatula, and decorate with the previously reserved chocolate chips. Bake in a preheated fan oven at 350°F for about 45 minutes. Remove from the oven and let cool completely before removing from the mold. Decorate with powdered sugar and ENJOY!
STORAGE
The RICOTTA and CHOCOLATE CAKE, once ready, can be stored in the fridge in an airtight container for a maximum of 2 days.
NOTES
This CAKE, being completely flourless, is suitable for those with gluten intolerance as long as gluten-free starch is used.
The texture of this cake is creamy: you can choose to eat it cold or warm it slightly in the microwave.
I used a 22 cm diameter mold; if you change the size of the mold, the height of the cake and cooking times will vary accordingly.
