The 5-minute ricotta and chocolate cake is a light, soft, and delicious dessert perfect at any time of the day. Very easy to prepare, it only takes a few minutes to weigh the ingredients, mix them, and get the batter ready for the oven. It is a variant of the 5-minute cocoa cake and is perfect plain or filled with hazelnut cream or chantilly cream.
The ricotta and chocolate cake flavored with orange is loved for its soft and moist texture due to the presence of ricotta in the batter. The addition of chocolate chips makes it even more irresistible, adding more deliciousness.
Ricotta is an ingredient that, thanks to its whey-based composition, is able to give a unique lightness to batters, providing a particularly soft structure. Additionally, it makes the batters much lighter compared to cakes made with butter or cream.
My 5-minute cakes are extremely versatile. I usually use seed oil, but you can easily replace it with butter by increasing the amount by 20%.
I leave you other variants to try:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 375.51 (Kcal)
- Carbohydrates 51.30 (g) of which sugars 29.10 (g)
- Proteins 8.53 (g)
- Fat 17.22 (g) of which saturated 5.80 (g)of which unsaturated 8.84 (g)
- Fibers 1.89 (g)
- Sodium 48.59 (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
- 1 3/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 3/4 cup sugar
- 1 cup cow's milk ricotta
- 1/3 cup peanut oil
- 1/3 cup milk
- 2 eggs (medium)
- 1 packet baking powder
- 1 tsp vanilla extract
- orange zest (grated, I used the zest of an organic orange)
- 2/3 cup dark chocolate chips
- 2 tsp butter
- 1 tbsp sweetened cocoa powder
- 1/4 cup vanilla-flavored powdered sugar
Tools
- 2 Bowls
- 1 Hand Whisk
- 1 Scale
- 1 Cake Pan springform, 9-inch diameter
Procedure
Pour the ricotta into a bowl along with the sugar and mix it very well, this way it will become smooth and silky. Add the eggs, incorporating one at a time, then add the oil, milk, vanilla, and orange zest.
In another bowl, sift the flour and cocoa with the baking powder.
Pour the liquid ingredients into the bowl with the dry ingredients, stirring with the whisk to obtain a homogeneous batter.Add 2/3 cup of dark chocolate chips.
Transfer the mixture into the buttered and floured cake pan.
Bake the cake in a preheated static oven at 350°F for about 40 minutes.
Perform the toothpick test to check the cooking, if necessary extend it by a few minutes, be careful not to overbake it otherwise it will become dry.
The 5-minute ricotta and chocolate cake is ready, let it warm before unmolding. Place it on a plate and let it cool completely.
Dust with powdered sugar and serve.
Tips
Storage
The 5-minute ricotta and chocolate cake can be stored at room temperature for 3 days in a cool, dry place.
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