Grape and Chocolate Cake: the perfect union of two unexpected flavors
When it comes to autumn desserts, thoughts immediately turn to recipes that smell of home and familiar flavors.
This Grape and Chocolate Cake recipe combines the freshness of grapes with the richness of cocoa, creating a winning combination.
This cake was born out of necessity, in the country house, where I didn’t have my usual kitchen tools. I only had a bowl, a hand whisk, and a great desire for something sweet.
I immediately realized that this was the perfect solution because its great advantage is the extreme ease of preparation.
If you think a fluffy cake requires professional tools, you’re wrong. The mistake often made is complicating life.
I discovered that you can achieve a smooth and perfect batter with just a bowl and a spoon. This solves the problem of long preparations and ensures success.
There’s more: this is a cake without butter and oil, using the moisture of ricotta to achieve a soft and moist texture, without heaviness.
Your cake will be easy to make and light.
The sweet and juicy grapes, bursting in your mouth with every bite, and the dark chocolate chips, adding a bitter touch, make this cake a real pleasure. A recipe that will surprise you with its simplicity and taste.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 9-inch pan
- Cooking methods: Oven
- Cuisine: Italian
- Energy 335.16 (Kcal)
- Carbohydrates 63.99 (g) of which sugars 33.67 (g)
- Proteins 9.23 (g)
- Fat 6.46 (g) of which saturated 3.09 (g)of which unsaturated 1.63 (g)
- Fibers 1.04 (g)
- Sodium 46.64 (mg)
Indicative values for a portion of 75 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
GRAPE AND CHOCOLATE CHIPS CAKE INGREDIENTS
- 10.5 oz grapes
- 2 cups all-purpose flour
- 1/3 cup potato starch (or corn starch)
- 8.8 oz ricotta
- 3/4 cup sugar
- 2 eggs (large)
- 3.5 tbsp milk
- 1 packet baking powder
- 1/3 cup chocolate chips
- chocolate (in flakes)
- sugar sprinkles
Tools
- Kitchen scale
- 2 Bowls
- Sieve
- Hand whisk
- Springform pan
GRAPE AND CHOCOLATE CHIPS CAKE PROCEDURE
Wash the grapes, cut the berries in half, and remove the seeds if present. Divide the grapes into two equal parts. In a separate bowl, sift together the flour, potato starch, and baking powder.
In a large bowl, place the ricotta, milk, and sugar. Stir with a spoon until a homogeneous mixture is obtained. Add the whole eggs, one at a time, and continue mixing until fully incorporated.
Gradually add the sifted powders to the ricotta mixture, stirring gently to avoid lumps. The batter will be quite thick, which is normal. Incorporate half of the grapes and all the dark chocolate chips, mixing with a spoon to combine them well.
Pour the batter into a 9-inch springform pan previously greased and floured or lined with parchment paper. Level the surface with a spatula and decorate with the remaining grapes. Sprinkle the entire surface with brown sugar or sugar sprinkles. Bake in a preheated static oven at 350°F for about 45 minutes. Always do the toothpick test.
Remove the cake from the oven and allow it to cool completely in the mold before removing and serving it. Decorate as desired with chocolate flakes.
Notes on Ingredients and Possible Substitutions
RICOTTA Ricotta is the key ingredient that makes the cake moist and light, but it can be replaced with whole Greek yogurt (with a slight decrease in final moisture).
CHOCOLATE CHIPS For the chocolate chips, you can also use coarsely chopped dark chocolate.
Storage
The cake can be stored in an airtight container in the refrigerator for up to 3-4 days, thanks to the presence of fresh grapes that provide moisture.
Alternatives and Variants
With cocoa: for an even more chocolaty version, you can replace 30 g of the total flour weight with 30 g of unsweetened cocoa.
With white chocolate: you can use white chocolate instead of dark for a sweeter taste. In this case, reduce the sugar by 20 g.
Mixed fruits: add other autumn fruits like blueberries or blackberries for a mix of flavors.
Usage and Pairings
This cake is perfect for breakfast but also as a fancy dessert. Serve it at room temperature accompanied by a cup of coffee or tea. If you want to make it even more special, add a dollop of whipped cream or a scoop of vanilla ice cream.
Origins and History of the Recipe
This recipe is a modern and delicious reinterpretation of the classic “schiacciata con l’uva”, a typical dessert from the Central Italian rural tradition that celebrates the grape harvest period. The addition of cocoa and chocolate is a creative touch that elevates a classic to a higher level.
The union makes strength: why grapes and chocolate work
The combination of grapes and chocolate might seem unusual, but it’s a true symphony of taste. The sweetness and acidity of the grapes perfectly match the bitterness of cocoa, enhancing each other.
The secret to softness: ricotta
The secret to the softness of this cake is the use of ricotta in the batter. Instead of butter, ricotta provides the right moisture, making the dessert incredibly soft and light.
FAQ (Frequently Asked Questions)
1. Can I use grapes with seeds?
It’s not recommended, as seeds can ruin the cake’s texture. Better to use seedless grapes.
2. Can I use a larger pan?
Yes, but in this case, the cake will be lower. I recommend not exceeding 9.5 inches in diameter to maintain the right moisture.
3. Can I substitute the potato starch?
Yes, you can replace potato starch with the same weight of cornstarch, rice starch, or cornflour.
