Ricotta and chocolate cake

Name: Ricotta and chocolate cake
Prep time: 45 min
Cook time: 30 min
Yield: 8
Ingredients: sugar; eggs; ricotta cheese; unsweetened cocoa powder; nutella; salt; baking powder; Italian 00 flour

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!

Ingredients

sugar 200 grams
eggs 3 units
ricotta cheese 250g of cow's milk ricotta
unsweetened cocoa powder 60 grams
nutella 3 tablespoons of Nutella
salt A pinch or salt
baking powder 15g of baking powder
Italian 00 flour 200 grams

Start shopping

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

Information

45 minutes Total time

30 minutes Active time

Serves 8 persons

Download

Print

Preparation

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.

Tips

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.

Trivia

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.