Sweet skull, a soft cocoa skull cake with ricotta and a perfect batter for filling small Halloween molds.
For this recipe, I used silicone molds from Livarno home Lidl, about 7.5 inches by 6.7 inches, to help you adjust the composition of the cake.
For the final stage, I decided to decorate it with white chocolate melted in the microwave, but you can easily opt for a nice dusting of powdered sugar.
Here below I leave you my other Halloween ideas to create on any occasion and for all ages.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 6 Minutes
- Portions: 7-inch mold
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Halloween
Ingredients
- 1 egg
- 1 cup cup all-purpose flour
- 1/4 cup cup unsweetened cocoa powder
- 1/2 cup cup cow's milk ricotta
- 1 tsp tsp baking powder
- 1/4 cup cup milk
- 2 tbsps tbsps sunflower oil
- 1/3 cup cup sugar
- 1.75 oz oz white chocolate 35%
Steps
To make the Sweet skull, a sweet cocoa skull with ricotta, first wash the silicone mold well and dry it.
In a bowl, mix the egg with the sugar, ricotta, milk, and oil until you get a soft and homogeneous mixture.
Combine the dry ingredients, flour, cocoa, and baking powder, and continue to mix well to obtain a homogeneous batter.
Pour it into the mold, level it, and bake in a preheated convection oven at 356°F for 35 minutes, performing the toothpick test to check the cooking.
If it’s well cooked, remove from the oven and let the cake cool well before removing it from the mold.
Choose the decoration.
I melted the white chocolate in the microwave for one minute at 50 W in two batches, then put it inside a piping bag and finally decorated the edges, adding other tasty details.
And here is the final result.
Happy Halloween to everyone.
