Ricotta and Chocolate Cake
Suggested material offered in store
Ingredients
750gr fresh ricotta
4 medium size eggs
175gr icing sugar
Zest of 2 lemons
100gr chocolate Valrhona 70%, chop into pieces
Preparation
Preheat oven at 350°F
Mix in a bowl ricotta, eggs, icing sugar, lemon zest with the electric hand mixer until it becomes creamy.
Fold chocolate inside by hand using a spatula.
Using a round Cake Pan 23 cm (9’), put parchment paper on the bottom and side.
Pour mixture into the pan.
Bake at 350°F for 45 minutes.
Let cool before serving. Best eaten at room temperature!
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