Italian Ricotta and Chocolate Cake
A rich, flourless chocolate cake with creamy ricotta and a crunchy nut topping. Perfect for a special dessert or an everyday treat.
- Total time
- 55 min
- Servings
- 8
- Calories
- 420
- Protein
- 10g
Ingredients
- 200 g dark chocolate
- 100 g butter
- 250 g ricotta
- 4 eggs
- 150 g sugar
- 100 g almond flour
- 50 g chopped nuts
Instructions
- 1
Preheat the oven to 350°F (180°C). Grease a 9 inch springform pan and line the bottom with parchment paper.
- 2
Melt the 200g dark chocolate and 100g butter together in a heatproof bowl over simmering water, stirring until smooth. Set aside to cool slightly.
- 3
In a large bowl, beat the 4 eggs and 150g sugar with an electric mixer until pale and fluffy, about 3 minutes.
- 4
Fold the 250g ricotta into the egg mixture until just combined, then gently fold in the melted chocolate mixture.
- 5
Sift the 100g almond flour over the batter and fold until no streaks remain. Pour the batter into the prepared pan and smooth the top.
- 6
Sprinkle the 50g chopped nuts evenly over the top. Bake for 35-40 minutes, until the cake is set around the edges but still slightly wobbly in the center.
- 7
Let the cake cool in the pan for 15 minutes, then release the sides and transfer to a wire rack to cool completely before slicing.
Tools you’ll need
- 9 inch springform pan
- mixing bowls
- electric mixer
- heatproof bowl
- saucepan
- whisk
- spatula
- wire rack
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
