Cocoa and ricotta cake soft, tender, and delicious. A gray and dreary day makes me immediately want to bake a cake. So, I pull the eggs out of the fridge, and with just a few other ingredients, I’m ready to “get my hands dirty” and prepare a special cake. I had some ricotta in the fridge and decided to add it to the batter to replace the fat part from butter or oil for extra softness. And for a delicious treat, I also added some cocoa to the batter, and the result was a masterpiece! In no time, my kitchen filled with the warmth of the hot oven, a delightful aroma filled my entire house, and the sun came back even on this gray autumn day. A delicious cake like my Soft cream cake or the Dark chocolate bundt cake. If you too love simple and genuine desserts, this is definitely a recipe not to miss. Let’s rush to the kitchen and together prepare a delicious Soft ricotta and chocolate cake

AND DON’T MISS THESE RECIPES TOO:

Difficulty: Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 8People
Cooking methods: Oven
Cuisine: Italian

164.16 Kcal

calories per serving

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Energy 164.16 (Kcal)
Carbohydrates 29.24 (g) of which sugars 12.32 (g)
Proteins 6.32 (g)
Fat 4.10 (g) of which saturated 2.27 (g)of which unsaturated 1.68 (g)
Fibers 3.85 (g)
Sodium 35.87 (mg)

Indicative values for a portion of 75 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 Soft Cocoa Cake

2 eggs
1/2 cup sugar
1 cup ricotta
1 1/3 cups flour
1/3 cup unsweetened cocoa powder
1/2 packet baking powder
to taste powdered sugar (for decoration)

What you need to make the Cake

Mixer
Cake Pan

How to make the Cocoa and Ricotta Cake

Beat the 2 whole eggs with the sugar using an electric mixer for 6-7 minutes until you get a light and fluffy mixture.
Add the ricotta and mix well.
Continue by adding the sifted flour, the unsweetened cocoa, and the baking powder.
Pour the batter into an 8-inch diameter cake pan greased or lined with parchment paper.
Bake the cake in the preheated oven at 350°F in static mode for 35-40 minutes. Always perform the toothpick test to check if the cake is cooked inside.
Let it cool before removing it from the pan onto a serving plate and decorate as desired with some powdered sugar

FOR A 24-26 CM DIAMETER PAN: 3 eggs, 3/4 cup sugar, 1 1/4 cups ricotta, 1/2 cup unsweetened cocoa, 2 1/4 cups flour, one packet of baking powder

See you tomorrow with a new recipe, a hug, Loredana