Zucchini Chocolate Ricotta Cake: Light & Luscious…
I couldn’t believe the base of this cake was made with zucchini (courgettes)! You can’t taste any difference!
This ricotta and chocolate cake is absolutely delicious, possibly the best dessert you’ll ever taste, and you’ll fall in love with it instantly. It has an incredibly soft and moist texture that melts in your mouth from the very first bite.
The unique aspect of this cake is the use of zucchini (courgettes) in the batter, along with cream cheese, raspberries, and coconut flour. All these ingredients offer numerous nutritional benefits. The combination of protein, healthy fats, and carbohydrates makes this cake a satisfying dessert from a nutritional standpoint. The fiber-rich ingredients contribute to healthy digestion and increased satiety, which helps control appetite.
Thanks to the use of various nutritious ingredients, this cake is not only a delicious treat but also a relatively healthy option, especially when consumed in moderation!
Ingredients :
- 240g (8.5 oz) zucchini (courgettes)
- 125g (4.4 oz) low-fat ricotta
- 125g (4.4 oz) low-fat or protein cream cheese
- 100g (3.5 oz) raspberries
- 50g (1.8 oz) plain yogurt
- 40g (1.4 oz) coconut flour
- 35g (1.2 oz) cocoa powder + 1 teaspoon
- 10g (0.35 oz) baking powder
- 6-7 drops liquid stevia sweetener
- 3-4 teaspoons powdered stevia sweetener
- 3 eggs
- A drop of oil
- A handful of blueberries (optional)
How To make Zucchini Chocolate Ricotta Cake:
- Trim the zucchini (courgettes) and grate them onto a mesh cloth placed over a bowl. Salt, mix, and let rest for 10 minutes.
- In a bowl, sift the coconut flour, add 35g of cocoa powder, baking powder, and 3-4 teaspoons of powdered stevia. Mix with a hand whisk.
- Squeeze out the water from the zucchini (courgettes), place them in a blender with the eggs, and blend until smooth. Pour into a container, add the dry ingredients, and mix with a spatula until you have a thick, uniform batter.
- Grease a round cake tin with a little oil, line it with baking paper, and pour in the batter. Bake in a preheated oven at 180°C (350°F) for 35 minutes, then let cool.
- In a bowl, mash the ricotta with a fork, add the cream cheese and mash again. Incorporate the yogurt and 6-7 drops of liquid sweetener, then blend with an immersion blender until smooth.
- Remove the cake from the tin and cut it in half horizontally. Spread some cream on a cake plate, place the first half of the cake on it, and top with some of the ricotta cream and mashed raspberries.
- Cover with the other half of the cake, spread the remaining cream on top, and dust with 1 teaspoon of cocoa powder using a sieve.
- If desired, decorate the cake with a handful of fresh blueberries before serving.
Enjoy your delicious and nutritious Zucchini Chocolate Ricotta Cake!
