RICOTTA COCONUT AND CHOCOLATE CAKE
A very easy and fast dessert, ready to bake in 15 minutes! Butter free and rich in dark chocolate: perfect for a genuine homemade breakfast!
Attrezzature
- 22 cm pan
Ingredients
- 220 g flour
- 40 g shredded coconut
- 120 g white or brown sugar
- 8 g baking powder
- vanilla or lemon zeste
- 70 g chopped dark chocolate
- 2 large eggs
- 150 g ricotta cheese
- 80 g oil or melted butter
- 80 g milk
- 30 g chopped chocolate
Instructions
- Pour flour, coconut, sugar, baking powder, vanilla (or lemon zeste) and chocolate into a bowl.
- Mix with a spatula.
- In another bowl, pour eggs, ricotta, oil (or melted butter) and milk: mix with a spatula.
- Pour these liquid ingredients into the first bowl and mix just to blend the ingredients.
- Grease and flour a 22 cm pan, pour in the dough, level it and complete with the remaining 30 g of chopped chocolate.
- Bake in a preheated oven at 180 °C for 35 minutes (make the toothpick test)!