Low-Calorie Chocolate Dream Cake…
This ricotta and chocolate cream cake will push your indulgence to the limit, as it’s a true masterpiece that will leave you speechless.
To make this cake, first prepare a flourless sponge base using ground flaxseed and eggs, then fill it with ricotta and cocoa cream, and top it with a cocoa glaze. This dessert is nutritious and healthy thanks to its beneficial ingredients.
Ingredients:For the base:
- 4 eggs
- 2 tablespoons stevia sweetener (or 4 tablespoons maltitol or erythritol)
- 20g (¼ cup) cocoa powder
- 10g (2 tablespoons) ground flaxseed (or 15-20g whole flaxseed, ground)
- 50ml (¼ cup) espresso
- For the cream:
- 250g (1 cup) ricotta cheese
- 100ml (⅓ cup + 1 tablespoon) milk (or coconut milk)
- 10g (2 tablespoons) cocoa powder
- Sweetener (about 2 tablespoons)
- 10g (1 envelope) gelatin + 150ml (⅔ cup) water
For the topping:
- 35g (2½ tablespoons) coconut oil (or cocoa butter)
- 2 tablespoons cocoa powder
- Sweetener to taste
How to make Low-Calorie Chocolate Dream Cake:
- Break the eggs into a bowl, add 2 tablespoons of stevia sweetener, and beat with an electric mixer for 4 minutes to double the volume.
- Sift and add the ground flaxseed and 30g (¼ cup) cocoa powder. Mix briefly with the electric mixer and then fold with a spatula to obtain a smooth, homogeneous batter.
- Grease an 8-inch (20cm) square glass baking dish with oil and line it with parchment paper. Pour in the batter and bake in a preheated oven at 350°F (180°C) for 15 minutes.
- Meanwhile, place the gelatin in a small bowl, add water, and stir to dissolve. Set aside.
- In a bowl, mash the ricotta with the back of a spoon. Add the milk (or coconut milk), stevia sweetener, and sifted cocoa powder. Taste to adjust sweetness.
- Blend with an immersion blender until smooth. Incorporate ⅔ of the gelatin (after heating it in the microwave for a few seconds) and blend again to combine well. Remove the cake base from the oven and let it cool.
- For the glaze: Melt the coconut oil in a heatproof container set in a pan of boiling water. Add 2 tablespoons of cocoa powder and stir to dissolve.
- Add the remaining gelatin and mix to create a glaze. Let it cool slightly, then add liquid sweetener to taste. Mix and set aside.
- Line an 8-inch (20cm) square glass dish with plastic wrap. Place the cake base in it and moisten with espresso using a spoon.
- Fill with the ricotta and cocoa cream. Let it set slightly in the fridge, then top with the chocolate glaze. Allow the final layer to set in the fridge before serving.
Enjoy your low-calorie, flourless chocolate cake!
