Ricotta and chocolate cake with just a few gluten-free amaretti, you don’t need to add flour and it’s a really soft, delicious cake and obviously gluten-free. It’s known that where there’s chocolate everything changes and everything becomes magically good, but I’ll tell you, with ricotta even more. Recent studies have shown that dark chocolate has health benefits, thanks also to the antioxidants it contains. We distinguish chocolate into three categories: dark, milk, and white chocolate, which to be fair is not a real chocolate because it does not contain cocoa but cocoa butter, vanilla, sugar, and various flavors. Dark chocolate is the one that contains the most cocoa, ranging from a minimum of 35% to a maximum of 85%, but there are even higher percentages on the market, such as extra dark chocolate which can reach 100%. Then there’s milk chocolate with a low cocoa percentage, enriched with cream or milk and obviously more sugar, which is why it’s sweeter. There are also many other types on the market, with dried fruits, for example, gianduja chocolate that has 30% hazelnut paste in the dough.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 262.53 (Kcal)
- Carbohydrates 19.12 (g) of which sugars 10.89 (g)
- Proteins 10.95 (g)
- Fat 15.95 (g) of which saturated 8.85 (g)of which unsaturated 6.12 (g)
- Fibers 2.05 (g)
- Sodium 113.71 (mg)
Indicative values for a portion of 95 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 to prepare the ricotta and chocolate cake
- 9 oz ricotta
- 4 eggs
- 2 tbsp sugar
- 4 oz 70% dark chocolate
- 8 amaretti
- to taste powdered sugar
Necessary tools to prepare the ricotta and chocolate cake
- Pot
- Bowl
- Parchment paper
- Springform pan
- Stand mixer
Steps to prepare the ricotta and chocolate cake
Place the chocolate in a bowl and let it melt in a bain-marie in a pot over the heat slowly.
Meanwhile, as the chocolate melts, place the eggs and sugar in the stand mixer and let them mix with the whisk until they become white and frothy. Crumble the amaretti and add them, as well as the ricotta and the now soft chocolate.
Prepare the springform pan with parchment paper and pour the mixture. Preheat the oven to 350°F, and bake the ricotta and chocolate cake for 45 minutes.
And here it is, ready and fragrant, the ricotta and chocolate cake.
A nice dusting of powdered sugar and it’s ready for a dessert at the end of the meal.
FAQ (Questions and Answers)
Can I substitute the ricotta in the ricotta and chocolate cake and with what?
Yes, of course, for the ricotta and chocolate cake you can substitute ricotta with mascarpone or with soft spreadable cheese.
