Chocolate Ricotta Cake

Ananás e Hortelã
Chocolate Ricotta Cake


Ricotta casts the same magic spell on cakes as does its dairy kinfolk, yogurt and buttermilk. In other words, ricotta makes them exceptionally moist. That's just one reason to make this recipe; the other one is the combination of ground almonds (or almond flour) and rice flour that's used instead of wheat flour, meaning the cake is completely gluten free. One more reason is the deep, dark chocolate flavor provided by both melted chocolate and cocoa powder.


4 eggs
200 grams brown sugar
1 orange (zested)
100 grams dark chocolate (coarsely chopped)
1/3 cup water
2 tablespoons cocoa powder
50 grams butter
3/4 cup ricotta
125 grams ground almonds
75 grams rice flour


1Preheat oven to 180°C (approximately 350°F.
2Grease a small, round cake pan and line the bottom with parchment paper.
3In a bowl, place eggs, sugar, and orange zest, and beat well until the mixture increases in volume.
4In a saucepan, heat chocolate pieces, water, cocoa and butter until smooth and melted.
5Remove from heat and let cool a little before adding to batter.
6Stir well. Add ricotta, almonds and rice flour to the batter, stirring gently until smooth.
7Pour batter into prepared pan. Bake in preheated oven for 40-45 minutes.
8Cake should be slightly moist in the center.
9Remove cake from pan and sprinkle with powdered sugar.
10Serve with Greek yogurt and red berries, if desired.
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