Ricotta and Chocolate Cake in the Microwave is another of my Sweet Microwave Recipes, very easy to prepare and bakes in just a few minutes in the microwave!
I love making Sweets and Cakes in the Microwave because they bake quickly, I don’t have to preheat the oven, and they are delicious and very soft!
The taste of this ricotta and chocolate microwave cake reminds me of my Jar-cooked Ricotta Dessert, perfect for those following a low-calorie diet because I used erythritol instead of sugar, but you can easily substitute with the same amount of white or brown sugar. If you like ricotta cakes, don’t miss my recipes for Soft Ricotta Cake without Sugar or Ricotta and Apple Cake.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8People
- Cooking methods: Microwave
- Cuisine: Italian
- Seasonality: All seasons
- Energy 208.92 (Kcal)
- Carbohydrates 33.01 (g) of which sugars 0.81 (g)
- Proteins 13.59 (g)
- Fat 11.61 (g) of which saturated 6.83 (g)of which unsaturated 4.34 (g)
- Fibers 6.00 (g)
- Sodium 254.19 (mg)
Indicative values for a portion of 125 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
- 2 cups ricotta
- 3/4 cup erythritol
- 4 eggs
- 1/3 cup inulin (long chain)
- 1/3 cup cornstarch
- 1 pinch salt
- rum flavoring
Tools needed to cook the Ricotta and Chocolate Cake
- 1 Pan microwave heating
How to Prepare Ricotta and Chocolate Cake in the Microwave
Pour the ricotta into the food mill and pass it directly into a large bowl to obtain a cream.
Add erythritol (or sugar) to the ricotta.
Also add the eggs, pinch of salt, and rum flavoring.
Work the mixture with electric beaters to combine the ingredients and obtain a smooth and homogeneous cream.
Add inulin and give it a stir.
Also add cornstarch and mix.
Lastly, add the chocolate chips to the mixture and stir with a spatula to distribute them evenly.
Butter or oil a microwave heating pan and pour the ricotta and chocolate cake batter into it.
Cook the ricotta and chocolate cake in the microwave on combined microwave + grill function for 16 minutes.
Continue cooking on microwave function at 300W for another 8 minutes.
Once cooked, let it cool in the pan, and then transfer it to a serving plate.
How to store the Ricotta and Chocolate Cake
Store the cake in the refrigerator for up to 3 days.
