The poured ricotta and chocolate cake is a distinctive dessert that you’ve likely seen online, where after preparing the batter and the filling, part of the mixture is baked for 10/15 minutes, then the filling cream is added and the last part of the batter is poured on top before returning it to the oven to finish cooking.
I’ve seen versions made with chocolate jam and this one with ricotta cream I found here and today I baked it in my kitchen.
The cake is small (I used a 7 in pan for about 6 servings) and you need to be careful when adding the second portion of the batter because the quantities are minimal; to try to do a neat job I put it into a piping bag to distribute it more evenly without pressing the surface with a spoon.
The poured ricotta and chocolate cake is soft, pleasant, lightly sweetened and… unfortunately you’ll feel like eating it all — damn, truly delicious!!!!
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POURED RICOTTA AND CHOCOLATE CAKE
The kitchen of ASI
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking time: 35 Minutes
- Portions: pan 7 in
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients RECIPE POURED RICOTTA AND CHOCOLATE CAKE
- 3/4 cup 00 flour (Italian fine-milled flour)
- 1 medium egg
- 1/3 cup granulated sugar
- 1 3/4 tbsp neutral oil (vegetable oil)
- 2 tbsp milk
- 1 tsp baking powder
- 1 cup cow's ricotta (drained for 30 minutes)
- 1 egg (medium)
- 2 1/2 tbsp potato starch (cornstarch can be used as substitute)
- 1/4 cup sugar
- 1.76 oz dark chocolate (coarsely chopped)
- as needed powdered (confectioners') sugar
Tools RECIPE POURED RICOTTA AND CHOCOLATE CAKE
- Pan
- Stand Mixer
- Spatula
How to Prepare the Poured Ricotta and Chocolate Cake
In a bowl,
mix well the drained ricotta with the granulated sugar and set aside. Preheat the oven to 338°F (static/conventional mode).In a separate bowl,
beat the egg with the sugar until light and fluffy.
Add the milk and the flour sifted together with the baking powder, and finally add the vegetable oil.Divide the batter into two roughly equal parts (about 5.3 oz for the base and 3.5 oz for the topping according to the original recipe) and pour the slightly larger portion into the prepared, buttered and floured pan (or lined with parchment).
Bake the poured cake with ricotta and chocolate for about 10/15 minutes. Meanwhile, finish the filling by adding the egg to the ricotta, sift in the potato starch and mix well. Finally, fold in the coarsely chopped dark chocolate.
Remove the cake after 12/15 minutes and gently pour the ricotta and chocolate cream over it. Cover everything with the remaining portion of batter which I, to make it easier because the batter is minimal, placed into a piping bag.
With a soft spatula make sure the batter is evenly spread, then return the cake to the oven for another 35/40 minutes (or adjust depending on your oven). Turn off the oven and let it cool for about 15 minutes inside.
Remove the poured ricotta and chocolate cake from the oven and unmold it onto a cooling rack to cool completely. Before serving dust generously with powdered sugar and…
DELICIOUS — very, very good and lightly sweetened. Enjoy your poured ricotta and chocolate cake!
Tips and Notes
I also suggest these other tasty recipes:
