Soft chocolate and ricotta cake without flour: it ends quickly

Simplified version with chocolate of the famous Italian festive cake Pastiera di Grano – adapted and simplified Italian recipe

A moist and light chocolate and ricotta cake, very simple to prepare, without wheat or condensed milk

Recipe for 4 people.

Classic (no restrictions), Vegetarian

Preparation: 01:00 + cooling time

Interval: 00:25

TOOLS

1 grater, 2 strainer(s) (1 small for dusting), 3 bowls (1 non-metallic), 1 cutting board(s), 1 frying pan(es) (preferably with removable edge)

EQUIPMENT

conventional + mixer + processor (optional)

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients Chocolate and ricotta cake:

– 4 eggs, extra type, whites and yolks separated

– 1 cup(s) brown sugar, sifted

– 2 tablespoons of cocoa powder, sifted

– 1 unit(s) of orange, zest

– 100 g of 70% cocoa chocolate in bars or caps, melted

-80 ml of water

– 1 tablespoon(s) of corn starch

– 50 g of unsalted butter

– 300 g of crumbled and crushed ricotta

– 130 g of raw almonds, without skin and without salt (or almond flour)

Ingredients for sprinkling

– cocoa powder to taste

PREPARATION:

1. Preheat the oven to 180°C.
2. Grind the almonds until they form flour or separate the almond flour.
3. Set aside the other ingredients and utensils for the recipe. For a whole recipe, use 4 portions and a 23cm diameter baking tray, preferably with a removable edge.
4. Line the pan with baking paper (bottom) or if it does not have a removable edge, also line the sides. Grease it with butter.
5. Remove the butter from the refrigerator so that it is at room temperature.
6. Separate the eggs, place the yolks in a bowl and place the egg whites in the bowl of the mixer.
7. Break the chocolate bar into smaller pieces or use callets.
8. Sift the brown sugar and cocoa into a bowl.
9. In another bowl, place the ricotta and crumble it. Mash well with a fork until it is reduced into very small pieces.

PREPARATION:

Chocolate and ricotta cake (dough preparation):

1. Place the chocolate in a non-metallic bowl, the right size to combine all the cake ingredients and put it in the microwave on medium power every 30 seconds.
2. Once the chocolate has melted, add the butter and let it melt in the residual heat.
3. Then add the brown sugar and sifted cocoa and mix to combine well.
4. Squeeze the orange(s) and add them to the preparation.
5. Mix well and add water at room temperature with corn starch to dilute and mix into the mixture.
6. Let it cool a little before proceeding.

Chocolate and ricotta cake (add egg whites):

1. Mix the dough with the almond flour and ricotta and set aside.
2. Add the egg whites to the chocolate mixture, little at a time, mixing from bottom to top, slowly so as not to lose the lightness of the egg whites.
3. Transfer the dough to the lined and greased baking tray.

Chocolate and ricotta cake – Cooking:

1. Place in the preheated oven and cook for about 25 minutes.
2. Do the toothpick test in the center of the cake: if it is firm, but the toothpick or fork comes out wet, that is the correct point. Don’t leave out this point because the cake must be moist.
3. Once you reach the desired point, remove it from the oven and let it cool.
4. Unmold when cold.

FINALIZATION AND ASSEMBLY:

1. Keep the chocolate and ricotta cake refrigerated and remove a little before serving.
2. Sprinkle cocoa powder.
3. Cut into slices and serve.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.