Ricotta and chocolate cake (melts in your mouth)
The Ricotta and chocolate cake is a simple and quick dessert with few ingredients, flourless, with a very soft and creamy texture.
The Ricotta and chocolate cake is a dessert that embodies the balance between simplicity and richness: the well-drained sheep's milk ricotta gives a unique creaminess, while the selected chocolate adds depth without overwhelming. Potato starch and grated orange zest create a soft and aromatic base, perfect for those seeking a dessert that stands out for its texture and flavor, without sacrificing tradition.
Instructions
- 1
First, separate the yolks from the whites. Then, beat the egg whites until very stiff with 1 tablespoon of sugar, taken from the total. With the same whisk, beat the yolks separately with the remaining sugar, vanilla, and the finely grated zest of 1 orange, until you obtain a light and fluffy mixture. Finally, drain the ricotta in a damp cloth and add it to the mixture:
- 2
prepare the ricotta and chocolate cake
- 3
At this point, continue to beat the mixture with the ricotta with an electric mixer and also incorporate the potato starch, mixing well. Finally, add the whipped egg whites, this time mixing them with a spatula with slow movements from the bottom up, to prevent the mixture from collapsing. Then add the chocolate chips, leaving a teaspoon aside:
- 4
add the chips to the ricotta and chocolate cake
- 5
Mix the batter for your ricotta and chocolate cake well with a spatula from bottom to top and pour it into a pan previously buttered and floured perfectly:
- 6
ricotta and chocolate cake batter
- 7
At this point, add the teaspoon of chips scattered on the surface. Finally, bake in a preheated oven at 180°C (160°C with fan) for about 45 minutes, or until the cake is firm and forms a craquelé crust on the surface and the toothpick test is dry. I recommend checking the cooking after - 40 minutes and evaluate with a toothpick in the center. Remove from the oven and let cool for at least - 6 hours at room temperature, inside its mold, preferably on a raised surface or a rack, to promote aeration on the bottom. Remember, before cutting, it must be cold, otherwise you risk it crumbling given its creamy consistency. Finally, sprinkle the ricotta and chocolate cake with plenty of powdered sugar:
- 8
bake the ricotta and chocolate cake
- 9
Here is the slice of ricotta and chocolate cake ready. Look at that paradisiacal consistency: moist, very soft.
- 10
cut into slices and serve the ricotta and chocolate cake
Ago's Notes
- Adjust the salt based on the salt content of the preserves.
Enjoy, fellow cook: this cake is a tribute to the perfect balance between simplicity and richness, where every ingredient tells its story and every bite is a hug of traditional flavor.
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