FLOURLESS CHOCOLATE CHIPS RICOTTA CAKE
Flourless Chocolate Ricotta Cake is the perfect recipe if you want to prepare a dessert in minutes. It’s such a simple recipe that you can make while you’re already cooking something else.
There are several versions of Ricotta and Chocolate Cake, today we prepare Flourless Chocolate Ricotta Cake, more moist and creamy and also suitable for those who are gluten intolerant.
How is it prepared? A bowl, an electric beaters and few simple ingredients that you probably already have at home: eggs, sugar, ricotta cheese, potato starch and chocolate chips.
Flourless Chocolate Ricotta Cake is perfect for breakfast, for a delicious snack or to round off a family lunch on a sweet note. It has a compact but soft texture and a delicate flavor that melts in your mouth.
Ricotta and chocolate chips are the protagonists, which you can choose between dark or milk.
The perfect dessert if you are looking for a recipe to prepare in a few minutes, with simple ingredients and without using mixer.
With this recipe, with little efforti, you can always have for breakfast something delicious and light.
Other desserts you can make with ricotta cheese are:
INGREDIENTS FLOURLESS CHOCOLATE CHIPS RICOTTA CAKE
INGREDIENTS
- Power 275,05 (Kcal)
- Carbohydrates 34,99 (g) of which sugars 25,73 (g)
- Proteins 9,92 (g)
- Fat 11,40 (g) of which saturated 5,62 (g)of which unsaturated 2,78 (g)
- Fibers 0,00 (g)
- Sodium 82,76 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
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HOW TO PREPARE RICOTTA CAKE WITHOUT FLOUR
STEP 1
Beat the eggs and sugar for a few minutes with a hand or electric whisk until the mixture is high, whitish and frothy.
STEP 2
Incorporate the potato starch and vanilla, mixing at moderate speed, until completely absorbed. Pour in ricotta cheese and mix. Add the chocolate chips and spread them evenly throughout the mixture with a spatula.
STEP 3
Pour the mixture into a 9-inch diameter, buttered and floured cake pan (use starch if you are gluten intolerant). Bake in a preheated oven at 340 F for about 50 minutes. Leave to cool before removing from the mould. Decorate with icing sugar.
NOTE
I recommend beating ricotta cheese with a hand whisk for a few minutes to soften it before adding to the dough, it will make the cake fluffier.
Instead of vanilla, you can add orange or lemon zest to the dough.
Chocolate Chips Ricotta Cake cooks in about 50 minutes. Before removing it from the oven, check that it is cooked: if it is still raw inside but the surface is dark, cover with aluminum foil and cook for a few more minutes.
You can taste cake simple with a dusting of powdered sugar and mini chocolate chips or make it extra delicious and serve with vanilla ice cream or whipped cream.
STORAGE
You can keep Flourless Chocolate Ricotta Cake at room temperature, covered, for about three days. However, if the outside temperature is warm, it is best to store it in the refrigerator.
Varied doses for servings