Ricotta & Chocolate Cake

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Combining two Get Loose favourites ricotta and chocolate buttons! Volunteer Emanuela shares an Italian recipe, using mostly ingredients found at Get Loose.

Ingredients

  • 250g plain flour

  • 3 eggs

  • 150g sugar

  • 80g butter (softened)

  • 250g ricotta

  • 16g baking powder

  • 100g of either cacao nibs or, for best results, chocolate buttons finely chopped

  • Optional: a teaspoon of vanilla essence or seeds from one vanilla pod 



Method

  1. Preheat the oven to 170 (fan) / 180. Grease a round cake tin (or loaf tin) with a little butter and dust some flour inside the pan. This will prevent the cake from sticking to the dish. Alternatively, you can use baking paper / loaf liner.

  2. Divide egg yolks and egg whites in two separate bowls. 

  3. Beat the sugar with the egg yolks. When the mix starts to get creamy add the softened butter, and the ricotta. Mix well.

  4. Whip the egg whites until you reach stiff peaks. Note that you will only get fluffy egg whites if the bowl, beaters, and spatula are all clean and dry and there has been no contamination with the egg yolks.

  5. Gently fold the stiff egg whites in the other mixture. If using, add the vanilla essence or seeds at this stage.

  6. Sieve flour and add it little by little to the mixture together with the baking powder.

  7. Add ¾ of the chopped chocolate buttons or cacao nibs to the mixture and mix everything gently (otherwise the stiff egg whites will break). If mixture is a little dry add some milk.

  8. Pour the mixture in the cake tin, top with the remaining chocolate buttons/cacao nibs and bake in the oven for 40-45 mins. 

  9. Enjoy with our Hook & Son cream.

    Source: https://ricetta.it/torta-di-ricotta-e-gocce-di-cioccolato