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Ricotta and chocolate cake

⏱ 45 min🍳 30 min👤 8 pp★★☆☆☆

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

Nutritional values 380 kcal / serving
Protein
8g
Carbohydrates
48g
Fat
18g
Fiber
2g

* approximate values per serving

Information
45 minutes Total time
30 minutes Active time
Serves 8 persons
★★☆☆☆ Medium difficulty

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.

Step by step

Ingredients
Ingredients
**Click on the photos to access full step by step!

Additional information

Ricotta Chocolate Cake with Nutella

One of the most indulgent variations of the Ricotta Chocolate Cake is definitely the one that includes Nutella. This preparation enriches the dessert with an additional layer of creaminess and flavor, creating a perfect balance between the sweetness of the ricotta and the intense taste of chocolate. To make this variation, simply follow the basic recipe and add three tablespoons of Nutella to the batter. The result will be a soft and moist cake, ideal for an afternoon snack or as a dessert for special occasions. Additionally, you can decorate the surface with a dusting of unsweetened cocoa or with dollops of whipped cream to make it even more inviting.

Sicilian Style Ricotta Chocolate Cake

If you want to try a regional variation, you can make the Ricotta Chocolate Cake in Sicilian style. In this preparation, ricotta is used not only as the main ingredient but also as a base for a filling rich in candied fruits and chocolate chips. The cake is baked until it achieves a perfect golden color, while the inside remains soft and creamy. This dessert is often served during holidays, such as Easter, and represents a culinary tradition that celebrates the flavors of southern Italy. The combination of ricotta and chocolate makes every bite a true delight for the palate, perfect for accompanying a good coffee.

Light Ricotta Chocolate Cake without Sugar

For those who desire a lighter version of the Ricotta Chocolate Cake, it can be prepared without sugar, substituting it with natural sweeteners like honey or agave syrup. By using low-fat ricotta and reducing the amount of Nutella, you will achieve a lighter dessert suitable even for those on a low-calorie diet. This variation is perfect for those who want to indulge in a dessert without too much guilt. Remember that even in this version, the final result will be a soft and delicious cake, capable of satisfying the sweet tooth without weighing you down. Additionally, you can enhance the recipe with fresh or dried fruit to increase the nutritional value and flavor.

Benefits of Ricotta in Ricotta Chocolate Cake

Ricotta, the main ingredient of this cake, is a fresh cheese that offers numerous nutritional benefits. It is rich in protein and low in fat, making it an excellent choice for those looking to maintain a balanced diet. Furthermore, it contains calcium and phosphorus, essential elements for bone health. A serving of Ricotta Chocolate Cake provides about 250-300 calories, depending on the ingredients used and the portions. By choosing to use low-fat ricotta and limiting sugar, you can create an even healthier dessert. This cake, therefore, is not only a pleasure for the palate but also an option that contributes to well-being.

Can you freeze Ricotta Chocolate Cake?

Yes, it is possible to freeze the Ricotta Chocolate Cake. To do this, it is advisable to let it cool completely and then wrap it in plastic wrap or place it in an airtight container. This way, the cake will maintain its freshness and flavor. When you decide to consume it, simply let it thaw at room temperature for a few hours or, alternatively, you can warm it slightly in the oven. This dessert freezes well, so you can prepare it in advance and always have it available for your special occasions or for an impromptu snack. Remember to label the container with the freezing date for better freshness control.