Ricotta and chocolate cake with just a few amaretti; there’s no need to add flour, and it’s a truly soft, delicious, and obviously gluten-free dessert. It’s well known that where there’s chocolate, everything changes and becomes magically good, but with gluten-free ricotta even more so. Recent studies have shown that dark chocolate has health benefits, thanks in part to the antioxidants it contains. We distinguish chocolate into three categories: dark, milk, and white chocolate, which, to be fair, is not real chocolate because it contains no 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 also higher percentages available on the market, like extra dark or dark chocolate, which can reach up to 100%. And then there’s milk chocolate with a low percentage of cocoa, enriched with cream or milk, and obviously more sugar, which is why it is sweeter. Of course, there are many other qualities on the market, with dried fruits, for example, gianduja chocolate, which has 30% hazelnut paste added to the mixture.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 259.61 (Kcal)
- Carbohydrates 18.62 (g) of which sugars 11.94 (g)
- Proteins 9.32 (g)
- Fat 16.60 (g) of which saturated 6.09 (g)of which unsaturated 4.75 (g)
- Fibers 2.05 (g)
- Sodium 107.04 (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 for preparing the ricotta and chocolate cake
- 8.8 oz lactose-free ricotta
- 4 eggs
- 2 tbsp sugar
- 4 oz 70% dark chocolate
- 8 amaretti
- to taste powdered sugar
Tools needed 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 melt it in a double boiler over low heat.
While the chocolate is melting, place the eggs with the sugar in the stand mixer and whisk until they become white and frothy. Crumble the amaretti and add them, along with the gluten-free ricotta and the now soft chocolate.
Prepare the springform pan with parchment paper and pour in the mixture. Preheat the oven to 356°F (180°C) and bake the ricotta and chocolate cake for 45 minutes.
And here it is, ready and very fragrant, the gluten-free and lactose-free ricotta and chocolate cake.
A nice sprinkle of powdered sugar, and it’s ready for a dessert at the end of the meal.
FAQ
Can I replace the ricotta in the ricotta and chocolate cake, and with what?
Yes, you can replace the ricotta in the ricotta and chocolate cake with mascarpone or soft spreadable cheese.
