The 5-minute cake with Easter egg chocolate is a delicious and very soft dessert, yet light and delicate thanks to the ricotta in the batter. Ideal for children’s breakfast or snack. These days I received two chocolate eggs and decided to use part of them to make a breakfast cake.
5-minute cakes are ideal when you have little time and don’t want to give up the pleasure of a good dessert; the recipes are very easy, nothing needs to be whipped, you only need two bowls and a scale. I often make them in many variations, you’ll find plenty of collections on the blog; if you haven’t tried them yet, I recommend the hazelnut and chocolate 5-minute cake or the strawberry 5-minute cake.
Ricotta, like yogurt, makes the cake very soft and keeps it moist for a long time. You can use this batter for smaller cakes or to make delicious muffins. The flavors I’ve added are vanilla and citrus, a combination that I love and use often.
I usually make them with seed oil due to health issues, but you can easily replace it with butter, increasing the amount by 20%.
Here are other variants to try:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Easter
- Energy 321.64 (Kcal)
- Carbohydrates 42.16 (g) of which sugars 22.59 (g)
- Proteins 7.21 (g)
- Fat 14.67 (g) of which saturated 5.71 (g)of which unsaturated 8.06 (g)
- Fibers 1.49 (g)
- Sodium 37.53 (mg)
Indicative values for a portion of 100 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 cups all-purpose flour
- 3/4 cup cup sugar
- 1 cup cup ricotta cheese
- 1/3 cup cup milk
- 2 eggs (medium)
- 5 tbsp tbsp peanut oil (or 6 tbsp soft butter)
- 1 packet baking powder
- 5 oz oz 50% dark chocolate (from Easter egg, or any chocolate you like)
- 1 tsp vanilla extract
- 1 tsp orange zest (grated, or other flavors as desired)
Tools
- 1 Bowl
- 1 Hand whisk
- 1 Scale
- 1 Cake pan springform pan 9-inch
Procedure
Place the ricotta in the bowl with the sugar and mix it very well until smooth and silky. Add the eggs, one at a time, then add the oil, milk, vanilla, and orange zest.
Sift the flour with the baking powder and add them to the bowl, continuing to mix with the whisk. The batter is ready, add 3 oz of roughly chopped Easter chocolate.
Pour the batter into the buttered and floured cake pan. Distribute 2 oz of chopped chocolate on the surface.
Bake the cake in a preheated static oven at 350°F for about 45 minutes.
Check baking with a toothpick, and if necessary, extend the baking time by a few minutes. Be careful not to overbake, or it will become dry.If the surface tends to darken too much, cover it with a sheet of aluminum foil.
The 5-minute cake with Easter egg chocolate is ready, let it cool completely and serve.
Advice
Storage
The 5-minute cake with Easter egg chocolate keeps at room temperature for 3/4 days.
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