Cioccoricotta Cake the creamiest and most delicious cake. The Chocolate Desserts are always the ones that win everyone over, the ones that bring joy even on a gray day. Today I want to tell you how I made a creamy Chocolate Cake and very delicious. My Chocolate Cake has in the batter ricotta which gives it a creamy texture, it is without butter and oil and also without flour. I added just a little bit of baking powder to make it even softer but you can also omit it from the recipe. Lots of dark chocolate melted for a dessert with a creamy texture that I recommend enjoying at room temperature but also cold, perhaps accompanied by a dollop of whipped cream or a scoop of custard or vanilla ice cream. Don’t miss also the recipe for the Dark Chocolate Ring Cake and the recipe for the Soft Nutella Cake. If you also love chocolate, this is definitely a recipe not to be missed. So let’s run into the kitchen and make the Ricotta and Chocolate Cake together
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: For a 20 cm (8-inch) cake pan
- Cooking methods: Oven
- Cuisine: Italian
- Energy 164.34 (Kcal)
- Carbohydrates 19.64 (g) of which sugars 11.05 (g)
- Proteins 5.90 (g)
- Fat 7.89 (g) of which saturated 4.76 (g)of which unsaturated 2.79 (g)
- Fibers 2.20 (g)
- Sodium 40.80 (mg)
Indicative values for a portion of 80 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 the Ricotta and Chocolate Cake
- 2 eggs
- 1/2 cup sugar
- 1/2 cup potato starch
- 1 cup ricotta
- 3 oz dark chocolate
- 1/4 cup unsweetened cocoa powder
- 1 tsp ground cinnamon
- 1 tsp baking powder (3 grams)
- to taste powdered sugar (for decoration)
What you need to make the Chocolate Cake
- Hand Mixer
- Cake Pan
How to make the Cioccoricotta Cake
Beat the eggs with the sugar in a bowl using an electric hand mixer for 6-7 minutes until light and fluffy. Melt the dark chocolate in small pieces in a double boiler or microwave.
Add the ricotta and melted dark chocolate and mix.
Add the potato starch and unsweetened cocoa powder.
Finally, add the cinnamon and baking powder. Mix
Pour the batter into a greased or parchment-lined 8-inch cake pan. Level the batter with a spatula.
Bake the Chocolate and Ricotta Cake in a preheated oven at 350°F (180°C) in static mode for 30-35 minutes. Always perform the “toothpick test” to check the baking inside the cake.
Let the Ricotta Cake cool before transferring it to a plate and decorating it as desired with powdered sugar.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
The Ricotta and Chocolate Cake stays soft in a container for 2-3 days. If the temperatures are warm, it’s better to keep it in the fridge; in fact, it’s even tastier
If you prefer, you can replace the potato starch with the same amount of all-purpose flour
Don’t miss also the recipe for the Baked Chocolate Donuts
