Ricotta and Chocolate Cake

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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