Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Torta alla ricotta e cioccolato fondente

Ricotta and Dark Chocolate Cake

Name: Ricotta and Dark Chocolate Cake
Total time: 900 s
Cuisine: American
Ingredients: 1 1/4 cups ricotta (lactose-free for me); 3/4 cup sugar; 2 eggs; 1/2 packet baking powder; 1 packet vanilla sugar; 3 1/2 oz dark chocolate; 1 cup Nutrifree all-purpose mix; as needed Powdered sugar,

Dolci Pasticci di Fra @dolcipasticcidifra

Peschiera del Garda, Veneto, Italia

A simple yet delicious treat, the ricotta and dark chocolate cake is incredibly soft and moist, with very few ingredients, lots of ricotta, no butter, no oil, gluten-free, and lactose-free, but oh so good!!! The chocolate aroma is amazing... my little one goes crazy for it, and he's very picky with desserts 😂. I almost forgot, it's also quick to prepare! A perfect cake for breakfast. Let's get to the recipe...

Dolci Pasticci di Fra @dolcipasticcidifra

Peschiera del Garda, Veneto, Italia

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Ingredients

15 min + baking

1 1/4 cupsricotta (lactose-free for me)
3/4 cupsugar
2eggs
1/2 packetbaking powder
1 packetvanilla sugar
3 1/2 ozdark chocolate
1 cupNutrifree all-purpose mix
as neededPowdered sugar,

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Steps

15 min + baking

1

Beat the ricotta first with the sugar and then the eggs using a whisk.
2

Mix and sift the dry ingredients and add them to the mixture.
3

Melt the chocolate in a double boiler after breaking it into pieces, take about 7 oz of the batter and mix it with the chocolate.
4

Take a 8-9 inch springform pan, butter and flour the ring, and place a parchment paper circle on the bottom.
5

Pour the white batter first, then the chocolate one, and use a fork to swirl the two batters to create a marbled effect, without mixing them too much.
6

Bake at 350°F for 30 minutes. Once cool, dust with powdered sugar.
7

Note* You can replace the all-purpose mix with potato starch or a mix of potato starch and all-purpose flour for the gluten version.

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Cooksnaps

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Dolci Pasticci di Fra @dolcipasticcidifra

Published in the US on April 04, 2025 12:04

Peschiera del Garda, Veneto, Italia

Sono Francesca, da sempre appassionata di cucina e soprattutto di pasticceria.A 35 anni sono diventata celiaca e ho dovuto stravolgere la mia alimentazione. Sono sempre alla ricerca di piatti belli e buoni, dove il senza non toglie niente al gusto e perché no, a volte da qualcosa in più. Sul mio profilo ricette senza glutine ma anche qualcosa di glutinoso.Su Instagram @dolci_pasticci_di_fra2.0

Keywords

Cake Ricotta Egg Dark Chocolate

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