If you love simple desserts with a genuine taste, this baked ricotta with cocoa will soon become one of your favorites! Inspired by my lemon version, this cocoa variant is designed for chocolate lovers looking for a soft, creamy, and easy-to-make dessert. Flourless and with few ingredients, it is perfect for breakfast, a snack, or a light but tasty end to a meal.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 10People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 18 oz sheep ricotta
- 2 eggs
- 3/4 cup powdered sugar
- 1/2 cup unsweetened cocoa powder
- 3/4 cup gluten-free potato starch
- 7 fl oz heavy cream
Tools
- Bowl
- Electric Whisk
- Spatula
- Pan
- Parchment Paper
Steps
Pour the ricotta, eggs, and powdered sugar into a bowl.
Work with the electric whisk until a smooth cream forms, add the cream and continue working with the electric whisk.
Finally, add the potato starch and cocoa.
Continue working with the electric whisk until a thick and smooth cream forms.
Transfer the mixture to the pan, with the bottom covered with parchment paper, and smooth the surface well. Bake at 338°F for about 50 minutes.
Try it yourself and be won over by its goodness! It keeps well in the fridge for a few days… if you can avoid finishing it immediately! And if you want to change the flavor, you’ll find many ideas in the variations below!
🔄 Variations:
• Baked with Coffee: Add a tablespoon of instant coffee.
• Baked with Vanilla: Replace the cocoa with vanilla extract and lemon zest.
• Protein Baked: Use light ricotta and sweetener.
🔄 Variations:
• Baked with Coffee: Add a tablespoon of instant coffee.
• Baked with Vanilla: Replace the cocoa with vanilla extract and lemon zest.
• Protein Baked: Use light ricotta and sweetener.
