Ricotta And Chocolate Cake

Name: Ricotta And Chocolate Cake
Cook time: 30 min
Yield: 4 people
Ingredients: Sheep ricotta 125 gr; Flour 0 organic 170 gr; Whole yogurt 125 gr; Egg 2; Brown sugar 120 gr; Dark chocolate 100 gr; Unsweetened cocoa powder 2 cucchiai; sachet of yeast 1; Shelled pine nuts (optional) q.b.

STARTERS AND SNACKS

Presentation

The ricotta and chocolate cake is an ideal recipe for a healthy snack, for breakfast or to be served on any occasion as a dessert. In this recipe we offer you a genuine and lighter version without butter. The recipe is really easy and you will only need 25 minutes to make it. For a truly delicious taste, we have decorated and stuffed it with a handful of shelled pine nuts. You just have to try it!

Recipe by Health Economist

P14 ricotta-pecora-fresca-lunga-conservazione

The protagonist of this recipe: Traditional Fresh Sheep Ricotta

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Ingredients

4 people

Sheep ricotta 125 gr
Flour 0 organic 170 gr
Whole yogurt 125 gr
Egg 2
Brown sugar 120 gr
Dark chocolate 100 gr
Unsweetened cocoa powder 2 cucchiai
sachet of yeast 1
Shelled pine nuts (optional) q.b.

Method

To prepare the ricotta and chocolate cake, first melt the chocolate in a bain-marie and let it cool.

In a bowl combine the chocolate with the ricotta and the yogurt and mix well.

To the compound created add the sifted flour little at a time, with baking powder and cocoa and continue to amalgamate until a homogeneous compound is obtained.

Finally, add the eggs to the mixture and mix.

At this point, butter a 22 cm and 5 cm high rounded aluminum mold and pour the mixture inside. Complete with a handful of shelled pine nuts to taste.

Bake at 180 degrees for about 30 minutes. To help you with cooking, always do the toothpick test to check the degree of cooking, if it comes out clean you can take the cake out of the oven.

Let it cool before unmoulding it. Serve the ricotta and chocolate cake on a serving plate and sprinkle it with icing sugar or other pine nuts before serving. Have a good meal!

Ricetta di : Luisa Bayre e il suo staff