Delicious Recipes

Dried Fruit and Cocoa Cake

ilchiccodimais

•

in

,

Perfect for breakfast or an afternoon break accompanied by a cup of tea, the dried fruit and cocoa cake embodies all the warmth and fragrances of autumn. Already during cooking, it releases the intense aroma of cocoa and toasted nuts, anticipating the pleasure of the first bite. Its preparation is extremely simple and can be personalized as you wish, choosing your preferred dried fruit. I opted for a balanced combination of walnuts, almonds, and hazelnuts, but you are free to experiment with other proportions, use just one type of dried fruit, or venture by adding pecans or peanuts to the mix, creating a unique version of the cake each time. A distinctive element of this cake, besides its quick execution, is the absence of butter and oil: in their place, cow’s milk ricotta gives a soft and low-fat consistency to the palate. To make it even more inviting, I suggest garnishing it with coarsely chopped dried fruit and some dark chocolate chips, which add a crunchy and irresistible note. The dried fruit and cocoa cake is a rustic and genuine dessert, perfect for bringing the flavors of autumn to the table and creating a cozy atmosphere.
You may also be interested in:

dried fruit and cocoa cake without butter with ricotta easy recipe the chicco di mais
  • Difficulty: Very Easy
  • Cost: Cheap
  • Preparation time: 15 Minutes
  • Portions: 6 People
  • Cooking methods: Oven
  • Cuisine: Italian
  • Seasonality: Autumn, Winter
215.95 Kcal
calories per serving
Info Close
  • Energy 215.95 (Kcal)
  • Carbohydrates 41.25 (g) of which sugars 26.12 (g)
  • Proteins 6.36 (g)
  • Fat 4.55 (g) of which saturated 2.38 (g)of which unsaturated 1.38 (g)
  • Fibers 2.69 (g)
  • Sodium 38.44 (mg)

Indicative values for a portion of 2 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.

* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for an 18 cm Diameter Dried Fruit Cake

To make this dessert in a gluten-free version, you can replace the all-purpose flour with an equal weight of rice flour. If you are celiac, remember that the following ingredients must have the “gluten-free” label: rice flour, unsweetened cocoa powder, baking powder, chocolate chips.

  • 3.5 oz mixed dried fruit (already shelled)
  • 3.5 oz sugar
  • 2.8 oz all-purpose flour (or gluten-free rice flour)
  • 0.7 oz unsweetened cocoa powder
  • 1.5 tsp baking powder
  • 5.3 oz ricotta
  • 1 egg (medium)
  • 1 tbsp rum (optional)
  • 1 tbsp chocolate chips (optional)

Tools

  • 1 Chopper
  • 1 Bowl
  • 1 Spoon
  • 1 Cake Pan 18 cm diameter
  • Parchment Paper

How to Prepare the Mixed Dried Fruit and Cocoa Cake

  • To prepare the mixed dried fruit and cocoa cake, first put the already shelled dried fruit in a mixer or a chopper (1). Chop for a few seconds, pulsing, to chop it only coarsely (2). Set aside 2 or 3 teaspoons for the garnish (3).

    dried fruit and cocoa cake without butter with ricotta easy recipe the chicco di mais 1 chop the dried fruit 0 roughly chop

  • At this point, add the sugar to the remaining dried fruit (4) and blend longer, until you get a flour-like mixture (5). Transfer it to a bowl and mix in the cocoa, flour, and baking powder; stir briefly (6).

    dried fruit and cocoa cake without butter with ricotta easy recipe the chicco di mais 1 chop the dried fruit

  • Add the ricotta at this point (7), one egg (8), and if you like, one tablespoon of rum (9). Stir everything using a spoon.

    dried fruit and cocoa cake without butter with ricotta easy recipe the chicco di mais 2 add ricotta and eggs

  • If you have difficulty combining the ingredients, you can also help yourself with slightly moist hands. In the end, you should obtain a homogeneous and fairly firm dough (10). Line an 18 cm diameter cake pan with parchment paper and spread the dough in it, leveling it well with the back of a spoon (11). For a cake pan of a different size, consult this guide. Spread the coarsely chopped dried fruit that you set aside on the surface (12).

    dried fruit and cocoa cake without butter with ricotta easy recipe the chicco di mais 3 make dough

  • Finish with a few chocolate chips, if you like (13). Bake the dried fruit and cocoa cake in a preheated oven at 356°F (static) for 35-40 minutes. Remove from the oven and let it cool completely before removing it from the cake pan (14).

    dried fruit and cocoa cake without butter with ricotta easy recipe the chicco di mais 4 decorate with dried fruit and chocolate

  • Serve this rustic dried fruit dessert for breakfast or a snack. It can also be served as a dessert at the end of a meal, perhaps accompanied by custard or a bit of vanilla ice cream.

    v_ dried fruit and cocoa cake without butter with ricotta easy recipe the chicco di mais

Storage

You can store the cake in a cake keeper or under a glass dome for 3 or 4 days.

FAQ

  • Can I omit the cocoa?

    Yes, you can make a white version of the cake by removing the cocoa and adding another 0.7 oz of flour.

  • What can I use instead of ricotta?

    You can replace the ricotta with another creamy cheese, like mascarpone or Philadelphia, or with an equal weight of softened butter.

Author image

ilchiccodimais

Easy and tasty recipes, illustrated step by step with photos, designed also for those who need to cook gluten-free and don't want to compromise on flavor!

Read the Blog