Cold Ricotta and Chocolate Cake, a truly delicious and refreshing sweet treat. It’s prepared in no time and with great ease, making it suitable even for those less experienced in the kitchen. A truly versatile dessert, perfect for all year round, as in the winter season it can be served warm or at room temperature. If you don’t like chocolate (I assure you it can happen), you can replace it with dried fruits like raisins, berries, in short, fill it with whatever you prefer. Powdered sugar will only be needed for decoration, but you can avoid it as it is immediately absorbed by the cake which remains slightly moist on the surface. If we really want to indulge, let’s accompany it with some excellent vanilla ice cream.
If you like summer desserts, then don’t miss the upcoming recipes:
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: square pan of 9 inches
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, All Seasons
Ingredients
- 2 cups cups ricotta
- 4 tbsps tbsps cornstarch
- 2 eggs
- Half vanilla bean
- 1/3 cup cups sugar
- 1/3 cup cups chocolate chips
- as needed powdered sugar
Tools
- 1 Baking pan
- 1 Bowl
Preparation
First of all, extract the seeds from half a vanilla bean and place them in a bowl. Add the ricotta, in this case, sheep’s milk ricotta, and the eggs.
Also add the sugar, cornstarch, and mix all the ingredients well. Finally, pour in the chocolate chips or as in this case small pieces of dark chocolate.
Once combined, pour the entire mixture into a silicone or metal baking pan, square, with sides measuring 9 inches (it doesn’t have to be exactly the same, feel free to use what you have at home). Level it well and put it in a preheated oven at 350°F, and let it bake for about 30 minutes, or until the surface is golden. Once cooked, let it cool slightly.
At this point, cover the cake with cling film and refrigerate for about two hours.
Serve our Cold Ricotta and Chocolate Cake, straight from the refrigerator and decorate as desired with powdered sugar.
Tips and Storage
We can easily store the ricotta cake in the refrigerator for at least three days, but in an airtight container.
I do not recommend freezing it because it would lose its texture.
You can replace the chocolate pieces with chocolate chips or dried red fruits, raisins, in short, with whatever you prefer.
Powdered sugar is optional.
