The cake with creamy filling is a simple dessert but with a result that will leave you speechless!
It cooks with a filling that does not move from the center of the cake and above all does not dry out, it remains creamy and gives the cake a result that will leave everyone amazed.
I prepared it thinking it would last a long time, but it almost didn’t last the day… next time I think I’ll make two!
Excellent recipe for any occasion, perfect for a snack, but also as a dessert at a festive meal.
If you make this or any other of my recipes on my blog, feel free to send me your photos and I’ll post them on my fb page with your name.
Approx. 480 Kcal per person
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 8 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to Make the Cake with Creamy Filling
- 4 eggs (medium)
- 3/4 cup sugar
- 1/3 cup sunflower oil (or corn oil)
- 1/2 cup whole milk
- 1 packet baking powder
- 1 packet vanillin (or 1/2 tsp liquid vanilla)
- 1 2/3 cups all-purpose flour
- 7 oz 75% dark chocolate
- 4 1/4 oz cow's ricotta
- 1 egg white
- 1 egg (medium)
- 1/4 cup sugar
- 1/8 cup powdered sugar
Tools
- 1 Bundt pan silicone
Preparation of the Cake with Creamy Filling
In the cake mixer, put the eggs and sugar and work at high speed for a few minutes until a fluffy mixture is obtained.
Then add the oil and milk at room temperature slowly, working at low speed.
Finally, add the baking powder, vanillin or liquid vanilla, and flour little by little until a well-mixed dough is obtained and all ingredients are absorbed.
At this point, take a 9-9.5 inch diameter mold, butter and flour, or a silicone mold as I did, pour half of the mixture and bake in a preheated oven at 350°F (180°C) for 15 minutes.
Meanwhile, beat the eggs with sugar for the filling, add the ricotta and work to get a creamy mixture.
Keep in the fridge until ready to use.
Melt the chocolate in the microwave or bain-marie and set aside, so it remains soft until ready to use.
After 15 minutes of baking, remove the cake, pour the creamy ricotta mixture on top to cover the surface, then pour the melted dark chocolate, trying to cover the surface, and finally cover with the remaining base mixture.
Put back in the oven for another 20-25 minutes, checking the cooking.
Put back in the oven for another 20-25 minutes, checking the cooking.
After cooking, remove from the oven, let the cake cool, then sprinkle with powdered sugar and serve.
