Soft-hearted chocolate cake, today on the occasion of the eighth anniversary of my beloved blog I present to you this spectacular cake, a cake with a soft heart that will amaze you with its goodness! Eight years ago, on February 14, 2012, I started the blog somewhat as a joke, and over time it has become a passion and a real job. If I continue this adventure, it is thanks to you fans and also thanks to the Giallo Zafferano and Altervista family who support us in everything, without them I would be nothing! And now, before I start to tear up, let’s head to the kitchen to prepare this amazing chocolate cake!
- Difficulty: Medium
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Portions: 1 cake
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the soft-hearted chocolate cake
- 3 XL eggs
- 2.5 cups All-purpose flour
- 8.8 oz Ricotta cheese
- 11.9 oz Condensed milk (equivalent to two tubes)
- 9 oz Sugar
- 1/4 cup Soy milk
- 1/4 cup Unsweetened cocoa powder
- 3 tbsp Nutella®
- 1 packet Baking powder
- 1 pinch Butter (for greasing the pan)
- 1 pinch All-purpose flour (for dusting the pan)
Tools to make the soft-hearted chocolate cake
- 1 Bowl
- Electric Mixer
- 1 Spoon
- 1 Springform Pan
Preparation of the soft-hearted chocolate cake
In a bowl, work the eggs with the sugar for a few minutes until you get a nice, fluffy, and frothy mixture.
Now add the ricotta, condensed milk, and soy milk, and mix with the electric mixer for a few minutes until everything is combined.
Now add the Nutella and unsweetened cocoa powder to the bowl and mix until you obtain a homogeneous mixture.
Now mix the flour and baking powder and using the electric mixer, blend until you have a smooth, lump-free, and dark brown mixture.
Grease and flour the springform pan, pour the mixture inside and let it rest in the freezer for 10 minutes.
Meanwhile, preheat the oven (electric, static) to 392°F, after the 10-minute rest in the freezer, take the pan, bake, and cook for 50/60 minutes.
After 50 minutes you can open the oven and do the toothpick test to check the baking because every oven is different. In mine, I did exactly 60 minutes of baking.
Once the cake is baked, you can remove it from the oven, let it cool, and voila, it’s ready to serve! Below are some tips for serving this wonderful cake!
You can accompany this soft-hearted chocolate cake with custard or simple whipped cream, it’s also an excellent base for filled cakes.
It stays soft for days, you can keep it wrapped in plastic wrap both inside and outside the fridge. You can also slice it and freeze it by wrapping the slices in parchment paper and putting them in a freezer bag to use them as needed. You will just need to pass them in a hot oven for 4/5 minutes.
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