Ricotta and Chocolate Cake
Ricotta and Chocolate Cake creamy and ready in 5 minutes in a stir, then just bake and enjoy. Unlike classic cakes this one has no flour inside and the creamy effect is due to that in addition to the fact that you can then make everyone eat it. To make it tastier I added chocolate chips inside the dough and I would say that the combination with the ricotta cheese is amazing. The texture of this cake is creamy so it can be a real end-of-meal dessert but it is also well suited for a morning breakfast or snack. no time.
Ingredients for Ricotta and Chocolate Cake:
- 500g (17.6 oz) ricotta cheese
- 80g (2.8 oz) cornstarch
- 100g (3.5 oz) sugar
- 100g (3.5 oz) chocolate chips
- Zest of half a lemon
- 1 teaspoon vanilla extract (or 1 sachet vanilla sugar)
- 1 teaspoon baking powder
How to make Ricotta and Chocolate Cake:
- We put the ricotta cheese, sugar and the zest of half a lemon in a bowl.
- We whip everything with a whisk until all the ingredients are well blended.
- We combine the cornstarch, baking powder and vanillin sifted together and whisk everything together.
- The mixture should be smooth, almost liquid.
- We combine the chocolate chips and mix with a spatula.
- We pour all the dough into a 20-cm baking pan lined with baking paper.
- We bake in a hot oven at 170° static or 160° ventilated (340°F static or 320°F ventilated) for about 50 minutes.
- We take the cake out of the oven and let it cool inside the mold then unmold it and cut it into slices, serving it perhaps with a dusting of powdered sugar.
Bon Appétit!
