- Total time
- 55 min
- Prep time
- 25 min
- Cook time
- 30 min
- Difficulty
- Easy
- Rating
- ★ 5.0 (2)
- Reviews
- 2 reviews
A delicate marriage of intense chocolate and light ricotta for a cake that is melt-in-the-mouth, silky, and incredibly moist.
Ingredients
Serves : 6 servings
- 2 eggs
- 70 g sugar
- 250 g ricotta cheese
- 1 tbsp all-purpose flour
- 1 tbsp cornstarch (Maïzena)
- 200 g dark chocolate
- 1 pinch salt (A pinch of salt)
Instructions
Step 1
Lightly grease and flour a medium-sized cake pan. Preheat your oven to 180°C (350°F).
Step 2
Break the chocolate into pieces and melt it using a double boiler or in the microwave, being careful not to burn it. Let it cool slightly until lukewarm.
Step 3
In a small bowl, whisk together the flour, cornstarch, and a pinch of salt. Set aside.
Step 4
In a large bowl, beat the eggs and sugar together until the mixture turns pale and becomes frothy. Incorporate the ricotta into the egg and sugar mixture, whisking well until smooth and homogeneous.
Step 5
Add the lukewarm melted chocolate to the mixture and stir well to combine.
Step 6
Gently fold the flour, cornstarch, and salt mixture into the preparation. Mix just until combined; do not overwork the batter.
Step 7
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for approximately 25 to 30 minutes at 180°C.
Step 8
Let the cake cool in the pan on a wire rack for about 10 minutes, then gently remove it from the mold.
Step 9
Serve warm or at room temperature, depending on your preference.
Tips
- Use high-quality, fresh, and smooth ricotta for optimal creaminess.
- Serve with custard (crème anglaise) or a raspberry coulis to enhance the flavors.
- Do not overmix the batter once the flour is added to keep the texture light.
Substitutions
- wheat flour → rice flour — Recommended for a gluten-free version, it maintains the moist texture.
- eggs → plant-based alternatives (flax egg, chia) — Use flax eggs, chia eggs, or plant-based yogurt.
Nutrition
Approximate values per 100 g; they vary with ingredients and preparation.
Frequently asked questions
What is the texture of this cake?
The texture of this cake is moist and slightly dense, similar to a flourless chocolate cake or a firm custard, highlighting the richness of the chocolate and the creaminess of the ricotta.
How should I store this cake?
Keep it in the refrigerator and it will stay fresh for several days. Make sure to cover it so it doesn't absorb the odors of other foods in the fridge.
Can I make this cake vegan?
Yes, it is entirely possible to make this cake vegan by replacing the eggs with plant-based alternatives like flax eggs, chia eggs, plant-based yogurt, or even mashed banana. However, note that each substitute may yield a slightly different texture, so you might need to experiment to find the perfect balance.
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