If you’re looking for a simple yet irresistible dessert, the chocolate and ricotta plumcake is the one for you! Soft, moist, and with a soft heart thanks to the ricotta, this plumcake is perfect for breakfast, a snack, or as a treat after dinner. The combination of cocoa and ricotta gives a delicate texture and a full, enveloping flavor. A smart recipe, few ingredients, but rich in taste! If you love cocoa desserts or those with ricotta, also try;
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 9 oz ricotta (I use sheep's ricotta)
- 1 1/4 cups granulated sugar
- 3 eggs
- 3/4 cup cocoa powder
- 1 packet baking powder
- 7 tbsp butter
- 2/3 cup all-purpose flour
Tools
- Bowl
- Electric Whisk
- Spatula silicone
- Plumcake Mold
Steps
In a bowl, pour the ricotta and sugar and whisk until you get a cream.
Add the eggs and whisk for a couple of minutes.
Add the sifted flour with cocoa and baking powder and continue to mix everything.
Finally, add the melted cool butter and whisk for a couple of minutes.
Pour the mixture into a plumcake mold lined with parchment paper and bake for about 30 minutes at 350°F.
Want a change? Try adding dark chocolate chips, a handful of chopped walnuts, or replacing the ricotta with mascarpone for an even creamier result.
Simple, quick, and delicious… impossible to resist!
Want a change? Try adding dark chocolate chips, a handful of chopped walnuts, or replacing the ricotta with mascarpone for an even creamier result.
Simple, quick, and delicious… impossible to resist!
