The flourless orange and chocolate ricotta cake is a creamy, light, and very aromatic dessert. The presence of orange gives it a fresh taste, making it ideal as a dessert. The recipe is very simple; it takes 10 minutes to prepare and requires no whipping. All you need is a bowl and a whisk.
The base of this cake is suitable for many variations. My absolute favorite is the peach and ricotta cake, which is so good that it will win you over at first bite!
In today’s recipe, I added dark chocolate chips, which go perfectly and make it really special. It is not the classic soft breakfast cake but a flourless, fat-free, and yeast-free dessert with an exceptional taste and texture.
To achieve a perfect dessert, use dry and fresh ricotta, the kind found in the fridge section. If possible, avoid the tubs as they have, in my opinion, an unpleasant taste.
Do you love oranges? Here are some recipes to try:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8/10
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 236.45 (Kcal)
- Carbohydrates 29.07 (g) of which sugars 22.08 (g)
- Proteins 7.98 (g)
- Fat 10.45 (g) of which saturated 5.71 (g)of which unsaturated 2.82 (g)
- Fibers 0.08 (g)
- Sodium 73.87 (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
- 1.65 lbs cow's milk ricotta
- 1/2 cup potato starch
- 3/4 cup sugar
- 4 eggs (medium)
- 1/4 cup orange marmalade
- 1 teaspoon orange zest (grated)
- 2 teaspoons vanilla extract
- 4 oz dark chocolate chips
Tools
- 1 Bowl
- 1 Hand whisk
- Parchment paper
- 1 Cake pan springform, 9.5 inches in diameter
- 1 Grater
- 1 Scale
Instructions
Sift the potato starch and grate the zest of an organic orange, set aside.
In a large bowl, place the ricotta well-drained of its liquid along with the sugar and mix everything with the whisk until the mixture is creamy and smooth.
Add the eggs, one at a time, incorporating well before adding the next. Add the marmalade, grated orange zest, vanilla, sifted starch; mix all the ingredients very well, then add 3 oz of chocolate chips.
Pour the mixture into the greased or parchment-lined cake pan and sprinkle the remaining chocolate chips over the surface.
Bake the ricotta cake in a preheated static oven at 338°F for about 45/50 minutes; baking time depends on the oven’s power, perform the toothpick test and, if necessary, extend it by a few minutes.
If the surface becomes too dark, cover it with a sheet of aluminum foil.
Remove the cake from the oven and let it cool in the pan without touching it.
Place the cake on a plate, let it cool completely, and refrigerate for 2 hours.
The flourless orange and chocolate ricotta cake is ready to serve.
Advice
Storage
The orange and chocolate ricotta cake keeps in the refrigerator for 3/4 days.
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