Ricotta mint and chocolate cake is a delightful creamy fresh and indulgent cake, perfect when eaten cold during summer or at room temperature during the colder season. Maybe it’s because I love ricotta cakes, but this one is fantastic and I have to say it’s one of my favorites. It’s flourless and therefore gluten-free, perfect for celiacs and those intolerant to gluten. I used a 7-inch pan, but if you use a larger one like 9 or 10 inches, it will be a bit lower but still perfect. I also recommend checking out RICOTTA AND WHITE CHOCOLATE CAKE, RICOTTA AND NUTELLA CAKE, Ricotta and mint cake, Ricotta and orange cake, Creamy ricotta and strawberry cake, and many other sweet and savory ricotta recipes where you’ll surely find other delicious recipes to try. Now let’s see how to make the ricotta mint and chocolate cake, and if you try it, let me know. Barbara
Here are some other recipes I recommend trying:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients to prepare Ricotta Mint and Chocolate Cake
- 14 oz ricotta
- 1/2 cup mint syrup
- 2.82 oz chocolate chips
- 3 eggs
- 1.76 oz cornstarch
- 3.53 oz sugar
- 4 tsp sunflower oil
- to taste powdered sugar
How to prepare Ricotta Mint and Chocolate Cake
Let’s start preparing the ricotta mint and chocolate cake by separating the eggs, placing the yolks in a bowl and adding the sugar, beating with an electric mixer until the mixture is nice, fluffy, and light. Gradually add the oil to the yolks while the mixer is still running, then add the mint syrup.
When the mixture is homogeneous, add ricotta, cornstarch, and chocolate chips.
Place the egg whites in a bowl and beat until stiff peaks form with a mixer or stand mixer, then carefully fold them into the rest of the mixture using a spatula with upward and downward movements to avoid deflating the mixture. Line the baking pan with dampened and well-wrung parchment paper and pour in the mint and chocolate batter.
Preheat the static oven to 350°F and when it’s hot, bake for 60 minutes. When the ricotta mint and chocolate cake is cooked, remove it from the oven, let it cool, then dust with powdered sugar and serve.
How to store the Ricotta Mint and Chocolate Cake
Store in the refrigerator for 2/3 days
