DELICIOUS RICOTTA AND CHOCOLATE CAKE
Soft, moist and delicious with a double dough of ricotta and chocolate.
Without added fats, this is a dessert delightful for all the family!
Attrezzature
- 22 cm cake mold
Ingredients
- 150 gr white yogurt
- 100 gr + 180 gr ricotta
- 150 gr milk
- 3 eggs
- 110 gr + 40 gr brown sugar
- 170 gr flour
- 40 gr rice flour
- 50 gr bitter cocoa
- 10 gr vanilla baking powder
- 60 gr finely chopped chocolate.
Instructions
- Pour in a bowl yogurt, 100 g ricotta cheese, milk and 2 eggs: mix all using an electric beater for 5 minutes, getting a soft cream.
- Aside, in another bowl, pour flour, rice flour, sifted cocoa, baking powder and 110 g of sugar: mix everything with a whisk.
- Add this mixture to the other already prepared using an electric beater.
- Finally, add chopped chocolate and mix with a spatula.
- Turn on the oven at 180 °C.
- Grease and flour a 22 cm cake mold (or grease it and cover with baking paper) and pour in the dough.
- Put in a bowl the remaining 180 g of ricotta, the remaining 40 g of sugar and the last egg: mix all with electric beater getting a smooth and soft mixture.
- Pour this mixture over the chocolate dough in the mold.
- Using a long spit for skewers, make circular movements in order to mix a little the white dough and the brown one.
- Bake for 40-45 minutes.
- Take out from the oven, let cool completely, sprinkle the cake with icing sugar and serve.
Notes
- Alessandro, my housband and my judge, thinks that this cake is better if eated cold, from the fridge: "It looks like an ice cream pie" he told me!
- The white ricotta dough is very moist, so you have to sprinkle the cake with icing sugar just before serving.