Ricotta and chocolate cake , simple recipe for a really delicious ricotta and chocolate cake, soft, soft and delicious , with a genuine flavor ! A real treat for the palate, to be enjoyed as a breakfast cake or as a snack! What makes it special? A sweet ricotta and chocolate that is prepared in a short time , using the electric whisk briefly. Ricotta gives an incredible softness and allows you to use few fats , since the natural ones it contains are exploited. Perfect for all lovers of desserts with ricotta ! Instead of preparing the classic ricotta and chocolate chip cake, I wanted to add coarsely chopped chocolate to the dessert and this is really its strong point! Have you ever tried a cake with pieces of chocolate ? The contrast between the softness of the cake and the chunks of chocolate that feel good with every bite, the result is a cake with ricotta and chocolate that is very, very greedy ! Instead of the chocolate from the bar, you can use this cake to recycle the chocolate from Easter eggs .
Just chop it into pieces, even a mixture of dark, milk and white and throw everything into the dessert. You will make the whole family happy.
I want to clarify that the ricotta is not heard ! But it gives so much softness and delicacy , which distinguishes it. The ricotta and chocolate cake reminds me a little of the ricotta tart (with chocolate chips) that I proposed some time ago, but also the classic cake with chocolate chips , which I love so much!
Just because I love ricotta in desserts, after the magic ricotta cake and the creamy ricotta cake , this delicious ricotta cake could not be missing, very easy and simple to make . I assure you that it is good at any time of the day! My husband also enjoyed it very much. Here is the recipe for the Ricotta and chocolate cake.
Ricotta and chocolate cake: recipe and preparation
Ingredients (24 cm cake pan)
250 g cow’s milk ricotta 200 g flour 00 70 g potato starch
180 g sugar 60 g seed oil ( peanut, sunflower ) 50 g milk
3 eggs ( medium ) 1 sachet baking powder for cakes
1 vanilla pod 1 pinch of salt 100 g 55% dark chocolate
to taste icing sugar ( to decorate )
How to make a ricotta and chocolate cake
The preparation of the ricotta and chocolate cake is really easy . In 15 minutes, you can already bake your cake. It is really perfect like this: genuine taste, with little oil and it is made with only 3 eggs .
Turn on the static oven at 170 ° C
Break the eggs and place them in a bowl with the sugar, the seeds extracted from the vanilla bean (or 1 teaspoon of vanilla extract) and a pinch of salt . Whip with electric whisk, so as to have a light and fluffy dough . It will take 3-4 minutes.
Add the sifted flour with starch and baking powder to the mixture of the ricotta and chocolate cake , in several stages .
Combine ricotta and flour – ricotta and chocolate cake recipe
Mix all the ingredients with the whisk, at low speed , until you have a homogeneous mixture . Clean the edges well with a spatula.
Cake dough with ricotta and chocolate recipe
Coarsely chop the dark chocolate with a knife and sprinkle it lightly with flour, so that it clings well to the dough.
Add the chopped chocolate as a last ingredient and mix with a spatula.
Add the chocolate to the ricotta cake
Pour the ricotta and chocolate cake mixture into a 24 cm greased and floured cake pan and bake in a preheated static oven at 170 ° C for 45 minutes . Do the toothpick test and adjust with the cooking times of your oven.
Cooking the ricotta and chocolate cake
Once the ricotta and chocolate cake is ready, wait for it to cool completely in its mold, then transfer it to a serving dish. Sprinkle the surface with icing sugar and serve.
Your ricotta and chocolate cake is ready to taste! You will feel how soft and fluffy it is and stays so long !
Ricotta and chocolate cake recipe
Ricotta and chocolate cake can be kept at room temperature for approx. 3 days , preferably in its mold, covered with cling film. It can also be frozen , preferably already portioned into slices.