Ricotta and chocolate cake, a soft and delicious dessert without butter, perfect for breakfast, easy to make.
For this recipe, you can use dark chocolate cut into chunks or classic dark chocolate chips.
This recipe is really easy to make because you mix all the ingredients together without needing to separate the eggs.
This way, you won’t need to dirty too many items.
The ricotta and chocolate cake is soft and light thanks to the presence of seed oil in the batter and the use of potato starch that partly replaces the flour.
Below are some of our favorite cakes at home.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 9-inch (22 cm) pan
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 2/3 cups all-purpose flour
- 1/3 cup potato starch
- 1 cup cow's milk ricotta
- 2/3 cup sugar
- 3 eggs
- 3 1/2 tbsps sunflower oil
- 3 1/2 tbsps milk
- 1 packet baking powder
- 1/3 cup dark chocolate
Tools
- 1 Bowl
- 1 Electric whisk
- 1 Pan
- 1 Knife
- 1 Cutting board
- 1 Spoon
- 1 Small glass
Steps
To make the Ricotta and Chocolate Cake, in a bowl combine the ricotta with the eggs and sugar.
Mix the ingredients with an electric whisk until you get a light and fluffy mixture, working for a couple of minutes.
Add the oil and mix.
Add the milk, flour, baking powder, potato starch and continue to mix the ingredients until you get a smooth and homogeneous mixture.
Pour into a slightly greased and floured pan and level the surface.
Chop the chocolate coarsely with a knife.
Add it to the mixture, gently mix the surface and bake in a preheated oven at 355°F
for 55 minutes.
Do the toothpick test before taking it out of the oven.
If it comes out dry, the cake is ready to be taken out.
Let it cool well before removing it from the pan.
