The chocolate ricotta cake is an irresistible dessert that combines the creaminess of ricotta with the intense flavor of chocolate. This recipe is simple to prepare and the result is a soft and tasty cake, perfect to serve on any occasion.
Finely chop the biscuits and divide the result equally into two bowls
In the first bowl, place 2 tablespoons of sugar, the dark chocolate (minus a piece for the final decoration), and the butter melted in a bain-marie, then mix everything with a wooden spoon
Spread the mixture obtained on the bottom of a 24 cm diameter springform pan
Press the mixture well and level the surface to form a compact layer
Place the pan in the refrigerator
Sift the ricotta and put it in the second bowl with the crumbled biscuits, add the milk chocolate melted in a bain-marie, the rest of the sugar, the lightly beaten eggs, the chopped almond paste, the rum, and the cream, and mix until you have a homogeneous mixture
At this point, remove the pan from the refrigerator and spread the second mixture over the already slightly hardened layer, pressing it well and leveling it on the surface
Put the cake back in the refrigerator and let it rest for at least a couple of hours so that it hardens
After the indicated time, release the edge of the pan and transfer the cake to a serving plate, decorate the surface with the remaining grated dark chocolate
Oven
Blender
Springform Pan
Store the chocolate ricotta cake in the refrigerator, wrapped in plastic wrap or placed in an airtight container.
This cake is a typical Italian traditional dessert, perfect to enjoy during the holidays or as a dessert after a special lunch or dinner.
Italia
| Energy (kcal) | 253.99 |
| Carbohydrates (g) | 22.51 |
| of which Sugars (g) | 22.51 |
| Fat (g) | 15.5 |
| of which Saturates (g) | 8.46 |
| Protein (g) | 6.03 |
| Fiber (g) | 1.45 |
| Sale (g) | 0.05 |
