Sometimes we feel we should give up making home-made cakes for the sake of our figures. Today we propose a really delicious and irresistible cake which appears to be very calorific but has no butter or oil. The fats have been left in the pantry; instead we use a lovely cow's milk ricotta which provides a wonderful lightness and crumbliness to the cake. Taste it and see for yourselves!
Easter cake with figs and chocolate
Handmade Chocolate and Almonds Sweet Taralli
Strong ricotta cheese
Tasting and tasting of artisan pastes
Handmade Potatoes and Rosemary Taralli
Confit Tomatoes with olives and capers
Dairy Mix: burrata, mozzarella, primo sale, yogurt, stracciatella, treccione and mini balls of mozzarella cheese)
Box for Pumi and lucky charm
To make this recipe you should avail yourself of a food processor: we used the Thermomix, but you can use your own processor or even a simple electric hand whisk, whatever you prefer. First beat the eggs with the sugar. Then add the ricotta, flour, cocoa, baking powder, a pinch of salt and three tablespoons of Nutella. Beat once again until the mixture is smooth. Butter and lightly flour a cake tin, pour in the mixture and bake at 180°C for 30 minutes.
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Beat the eggs with the sugar
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Add the ricotta
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Fold in the flour
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Add the cocoa powder
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Add the baking powder
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Add 3 tablespoons of Nutella
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Butter and flour the cake tin
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Beat the mixture, transfer to the cake tin, and bake
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Serve
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