Ricotta and chocolate cake

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!


45 minutes Total time
30 minutes Active time
Serves 8 persons
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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.

If you have a food processor, like us, you can use it to make this cake. We used the Thermomix. Alternatively you can use the traditional methods of hand beating and whisking.
The word ricotta means 're-cooked' in Italian, and derives from the fact that the cheese is obtained from 're-cooking' the whey that remains after the production of pecorino or Caciotta cheeses.

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