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chocolate Chip Ricotta Cake
Chocolate Chip Ricotta Cake is a very easy and delicious dessert recipe. The peculiarity of this cake is the very soft and creamy texture that only the ricotta cheese can give.In fact, there is no flour, yeast, butter or oil among the ingredients! It's a gluten-free dessert, very nutritious but light at the same time.The texture of this dessert is somewhere between a cake and a pudding. To make it fluffier and lighter, I used potato starch.
Ingredients
- 150 g granulated sugar - ¾ cup
- 3 eggs - medium, at room temperature
- 65 g potato starch - ½ cup
- 500 g ricotta cheese - 2 cup, whole milk
- 100 g chocolate chips - ½ cup, dark
- ½ lemon - + ½ orange zest (optional)
Instructions
- Place 3 medium eggs at room temperature and 150 g (¾ cup) of granulated sugar in a large bowl. Whip on medium speed for a few minutes, then increase to high speed. Whisk until the mixture is puffy, clear and frothy.
- Add 500 g (2 cup) of ricotta cheese. Coarsely break it up with a spoon. Then beat it into the eggs at low speed. Whisk until you have a smooth cream.
- Add 100 g (½ cup) of dark chocolate chips. Mix well so that the chips are spread throughout the mixture.
- Add 65 g (½ cup) of potato starch (sifted). Slowly stir it into the mixture. Finally, if you like, you can flavor the cream cake to your liking (see Variations). I chose a mix: ½ lemon + ½ orange zest.
- Pour the mixture into a cake pan about 20 cm (8 inches) in diameter lined with baking paper. Level with a spoon.
- Bake in a preheated, ventilated oven at 170°C (338°F) for about 50 minutes. When the cake is done, remove it from the oven and let it cool before serving.
Notes
Doses for a 20 cm (8 inch) non-stick Springform Pan
PLEASE NOTE: The Ricotta with Chocolate Chip Cake will bake in about 50 minutes, but it's always a good idea to check the baking with a toothpick. If the surface is too dark but the cake still does not look cooked, cover it with aluminum foil in the last few minutes.
IMPORTANT: Allow the Chocolate Chip Ricotta Cake to cool completely before removing it from the mold. The cake is very creamy and could easily break while still warm. As it cools, it will set and solidify more.
Nutrition
Calories: 397kcalCarbohydrates: 48gProtein: 13gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 124mgSodium: 108mgPotassium: 287mgFiber: 1gSugar: 35gVitamin A: 492IUVitamin C: 5mgCalcium: 206mgIron: 1mg
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