Ricotta Chocolate Cake

A very easy-to-make cake with ricotta and chocolate that will delight you with its juiciness, fluffiness, and divine taste. And its flourless!

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 60 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 2 teaspoons Butter, unsalted

  • 3 spoons Cocoa, powdered, unsweetened

  • 90 g chocolate, dark

  • 60 g Butter, unsalted

  • 2 piece Egg, fresh

  • 60 g Sugar, white

  • 300 g Cheese, ricotta

  • 175 ml Milk, whole milk

  • 340 g Nuts, almonds

  • 2 teaspoons Baking powder

Steps

  1. Preheat the oven to 190 degrees Celsius. Grease a round cake pan with a removable rim (23 cm in diameter) with butter. Dust the greased pan with half of the cocoa powder (sift it through a fine sieve).

  2. Break or chop the chocolate into smaller pieces and melt it together with butter in a bowl over low heat. Remove the bowl from the heat, mix the contents, and let the chocolate mixture cool slightly.

  3. Using an electric mixer, beat the eggs and sugar until frothy. First, mix in the ricotta into the egg mixture, then the cooled chocolate mixture, and finally the milk.

  4. In a small bowl, mix the ground almonds and baking powder. Stir this mixture into the ricotta, egg, and chocolate mixture. Pour the prepared batter into the pan and smooth the top. Bake the cake in the preheated oven for 50 to 60 minutes. Once baked, remove it from the oven and let it cool in the pan on a rack.

  5. Remove the cooled cake from the pan. Place it on a nice plate or platter, dust it with the remaining cocoa powder, slice it into pieces, and serve.

Nutrition Information (Per 100g)

  • Calories: 297.56 kcal
  • Fat: 19.46 g
    • Saturated Fat: 11.65 g
  • Carbohydrates: 19.46 g
    • Sugars: 14.89 g
  • Protein: 8.11 g
  • Fiber: 1.33 g

Advice

Ricotta can be substituted with regular or sweet curd cheese.