Ricotta & Dark Chocolate Cake


Ingredients that you will need:

  • 300 gr sheep’s milk ricotta
  • 3 eggs
  • 150 gr raw sugar
  • 200 gr spelt flour
  • 1 ½ tsp baking powder (or 8 gr of lievito per dolci if you’re in Italy)
  • pinch of salt
  • 250 gr 72% dark chocolate, melted in a bain marie

Beat the ricotta, eggs and sugar in a bowl until you have a smooth, fluffy mixture. Add the flour, baking powder and salt and fold through until just combined. Finally, incorporate the melted dark chocolate until you have a uniform mixture. It will be quite thick. Spoon into a baking tin (prepared with some butter and dusted with cocoa powder, or some baking paper, if you don’t have a non-stick tin) and smooth the batter down, pushing it into all the edges of the tin. Bake at 180ºC for about 1 hour or until risen and a skewer inserted in the middle comes out clean. If you like, dust with icing sugar before serving. Keep any remaining cake in the fridge, well covered in plastic wrap or in an airtight container for up to three days.

This image is meant to be a source of inspiration. No copyright infringement intended. I do not own images posted on this page.

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3 responses to “Ricotta & Dark Chocolate Cake”

  1. mydearbakes says :

    This is so marvelous! I’m falling in love with your bake! =D

  2. jamie says :

    Do you know how to convert this to US measurements?

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