RICOTTA CHOCOLATE and WALNUT CAKE, oil-free, sweet with ready-made shortcrust pastry filled with cream and cookies, ready in 5 minutes and cooked in an air fryer.
The ricotta chocolate and walnut cake is a clever dessert that you prepare in just five minutes, perfect when you crave something delicious but don’t want to spend hours in the kitchen.
I made it with shortcrust pastry that I had in the fridge to use up, a creamy filling of ricotta, chopped walnuts, crushed cookies, and a nice dose of melted chocolate that perfumes the whole kitchen. It’s a dessert without butter and oil, so it’s also lighter, and it’s ideal for those who love balanced recipes.
Perfect even for a slightly more indulgent breakfast than usual, and do you want to know the best part? It cooks great even in the air fryer, so you can make it when the oven is occupied, when it’s hot, or when you simply want to shorten the time. It rises just right, with slightly crispy edges and that delicious filling that perfumes the whole kitchen.
Join me in the kitchen today, there’s ricotta chocolate and walnut cake.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 6-8
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 shortcrust pastry
- 5.3 oz chocolate
- 2 eggs
- 2.1 oz sugar
- 1.1 oz walnuts
- 2.8 oz cookies
- 3.4 tbsp heavy cream (or milk)
- 5.3 oz ricotta
Steps
Melt the chocolate with the cream or milk.
Place the shortcrust pastry in a 8-inch mold and trim a bit of the excess; I left a 2-inch edge.
In a bowl, beat the eggs with the sugar using a hand whisk, add the melted chocolate, ricotta, and mix well, energetically, for a few minutes.
Crush the cookies with your hands and add them to the mixture, add the chopped walnuts, bring the pastry over the filling, and bake.
Cook in an air fryer at 329°F for 15 minutes, then check and continue for another 5 minutes if necessary, or in the oven at 356°F for 20-25 minutes.
Remove from oven, let cool, sprinkle with powdered sugar, and cut into pieces.
Bon appétit
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RICOTTA CHOCOLATE and WALNUT CAKE
Clever tips
Use well-drained ricotta: the filling stays compact and creamy.
Add chocolate chips if you want a “double choc” effect.
Substitute walnuts with hazelnuts or almonds: it’s always perfect.
It cooks faster in an air fryer: check a few minutes before the expected time.
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FAQ RICOTTA CHOCOLATE and WALNUT CAKE
Can I use cow’s milk ricotta or sheep’s milk ricotta?
Yes, both are fine: sheep’s milk ricotta makes it more flavorful.
Do the cookies need to be dry?
Preferably yes, like digestive, amaretti, or shortbread: they blend better with the mixture.
Is ready-made shortcrust pastry mandatory?
Absolutely not! But it makes everything faster.
How can I substitute the shortcrust pastry in the ricotta chocolate and walnut cake?
You can use puff pastry, pie crust, or filo pastry.
Can I substitute the walnuts?
Of course! You can use almonds, hazelnuts, pistachios, any other nuts, or leave them out entirely.
