Once again, I was captivated by a photo in a magazine, and here is the recipe for the cocoa cake filled with ricotta and raspberries!
Maybe because the cake is so soft and deliciously layered, I chose the wrong pan, but unfortunately, I couldn’t find (strange, since I live in a normal house, but I am renovating my kitchen and have an unimaginable mess) the rectangular one and opted for this 8 x 8 inches square one, which may not be ideal because it’s too high!
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I have started a channel of recipes open to everyone and free on WhatsApp with no notifications and no sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet and one savory recipe!
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- Difficulty: Easy
- Cost: Medium
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for COCOA CAKE FILLED WITH RICOTTA AND RASPBERRIES
- 2 cups all-purpose flour
- 10 oz raspberries
- 12 oz ricotta (the creamiest available)
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 2/3 cup milk
- 3 eggs
- 1/4 cup fresh liquid cream
- 1/3 cup vegetable oil
- 1 packet baking powder
- 1/3 cup desiccated coconut
- 1/3 cup powdered sugar
Tools for COCOA CAKE FILLED WITH RICOTTA AND RASPBERRIES
8 x 8 inches pan but…. probably better a larger rectangular one!
- Baking Pans
- Electric Whisks
- Kitchen Scales
- Stand Mixers
FOR THE PREPARATION OF THE RECIPE COCOA CAKE FILLED WITH RICOTTA AND RASPBERRIES
In a bowl, I place the ricotta with the cream and powdered sugar and mix everything well with a whisk, also adding the coconut.
I also beat the whole eggs with granulated sugar, then add the sifted flour with the cocoa and baking powder, alternating the powders with the liquids composed of the oil and milk mix.
I butter and flour or cover with parchment paper or use a release agent on a cake pan (see above) and pour a layer of the cocoa batter from a piping bag without a nozzle, leveling it over the entire surface of the pan.
In a new piping bag, I place the ricotta and coconut cream, which I will then put on top of the cocoa batter along with some random raspberries.
I cover with the remaining cocoa batter and then bake the ricotta and raspberry cake for 40-45 minutes or according to the characteristics of your home oven.
To check for doneness, I do the toothpick test as always; when inserted into the cake, it should come out clean!
Once baking is complete, I let it cool completely, then serve it perhaps with a scoop of yogurt ice cream!
Enjoy your meal!
Annalisa
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