Today, a sweet recipe: cake or ricotta and chocolate squares.

A cake with ricotta in the batter that makes it moist inside and with a delicious crust on the surface that is then cut into delightful brownie-style chocolate squares .

Perfect for a snack or after dinner, or for a little treat to accompany your coffee.

I must say that I don’t use ricotta in desserts very often, even though I actually like it a lot. When I have a sudden craving for sweets and don’t have anything ready, I just mix a little ricotta with a spoonful of hazelnut spread, and voilà, a great dessert is ready!
Today, however, I felt like making one, and that’s how I came up with these wonderful squares with ricotta and dark chocolate without oil or butter!
The aroma of chocolate fills the entire house while the cake is in the oven; once you take it out, you won’t be able to resist it!

Let’s see together, step by step, how to make this recipe.

To receive the recipe of the day for free

Ingredients for the Quick Ricotta Cake

7 oz ricotta
1/2 cup flour 00
1/3 cup sugar
3 eggs
3.5 oz dark chocolate
1 tbsp baking powder

Tools

1 Scale
1 Hand Mixer
1 Spatula
1 Baking Pan

Let’s Make Ricotta and Chocolate Squares Together

In a double boiler or microwave, melt the dark chocolate and let it cool slightly. Meanwhile, take the eggs and separate the yolks from the whites, whip the whites until stiff peaks form with a pinch of salt.
While the egg whites are whipping, let’s deal with the rest of the batter. In a bowl, put the yolks with the sugar and mix with an electric whisk until they become light and fluffy.
Add the ricotta, melted dark chocolate to the yolks, then mix, and then add the sifted flour and baking powder and combine all the ingredients.
At this point, take the egg whites, which will be well whipped into stiff peaks, and gently fold them in with movements that go from bottom to top to avoid deflating them. First, add a big spoonful and mix quickly to soften the batter a bit, then gradually add the rest, using a spatula.
Take a rectangular pan of 7×9 inches, butter it, and flour it, covering the entire surface, and pour the ricotta and chocolate square mixture into it.
Bake in a preheated oven at a temperature of 350°F for 35 minutes. Before taking it out of the oven, do the toothpick test: insert a toothpick in the center of the cake, if it comes out dry and clean, our cake is ready; otherwise, let it cook for another 5 minutes. Let it cool well, then cut into squares.
Before fainting from the chocolate aroma in the house 😜, take a photo of your dessert and post it on social media, tagging me (una riccia che pasticcia on Instagram and Facebook) and let me know if you’ll add powdered sugar on top or not.