Meanwhile, add the vanilla extract (1 teaspoon) to the egg yolks. Dust with powdered (icing) sugar and enjoy. Once the cake has cooled for about 5 minutes, loosen the sides and invert on a clean tea towel that has been sprinkled with icing sugar. I found it on a site called cooking with Patty. Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. Italian Chocolate Chip Ricotta Cake After living in Italy for over 25 years, I like to think I know this country , the people and the foodContinue Reading Happy Sunday! A match made in heaven. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments. Chocolate! This recipe looks fantastic! Don't miss the process shots and videos included in most posts. Once the egg whites have reached the soft peak stage, slowly add the sugar (1/3 cup) and whisk until they are stiff and glossy. Three layers of flourless chocolate cake brushed with a rum syrup, with layers of whipped ricotta cheese all covered with a thick chocolate ganache. Song of the day: “Everyday Life” – Coldplay. Keep refrigerated and covered until ready to be served. Ricotta is such an underutilized ingredient in baking – it lends such a rich and moist texture. Spread the batter in the prepared jelly roll pan and bake in a preheated oven (350ºF/180ºC) for about 20 minutes or until it springs back when the top is gently pressed. As shown above, it is a pretty thick batter. A gluten-free cake with a chocolate ganache frosting... simply irresistible! Bake for approximately 20 minutes or until cake springs back when lightly pressed. DIRECTIONS. Invert on a tea towel which has been sprinkled with icing sugar. Place the second piece on the ricotta cream and brush with the rum syrup. In the oven, on the medium rack, bake for about 30-40 minutes, or until a toothpick inserted in the middle comes out clean. It will help people that want to make it gluten free. As a result, on the blog, we have countless recipes featuring ricotta, both savory and sweet. 17 %, Chocolate! Learn how your comment data is processed. The texture must be quit moist and tender☺️ I’ll be making this this weekend! Line a 15 x 10-inch jelly-roll pan with parchment paper and set aside. Sometimes, I use this Cannoli Dip Recipe as a spread. I needed something sweet this Sunday afternoon, scrolling through Instagram I discovered Nicoletta and Loretos blog and started making this super easy moist tasty and comforting cake. Whisk together until smooth. Combine all the ingredients for the filling. Thank you so much for your feedback! Add about a cup of egg whites to the batter and mix. Can’t wait to try this- drooling right now! You and your family will love everything about it. Preheat oven to 320°. Place chocolate in a heatproof bowl and set aside. I love the idea of ricotta and chocolate together. ★☆ It tastes as good as it looks and it makes the perfect dessert for any special occasion. Slowly incorporate the rest of the egg whites by folding gently. A gluten-free cake with a chocolate ganache frosting… simply irresistible! Spread 1/2 of the ricotta cream on this bottom layer. Your email address will not be published. Ricotta Chocolate Cake. Thirdly, add the sifted flour, cinnamon, and baking powder, and mix to combine. Thank you! Crumble the remaining crust mix over the top of the filling. Line a 15 x 10-inch jelly roll pan with parchment paper. Lastly, take out of the oven, place it on a rack and let cool for at least five minutes before unmolding. In a small saucepan,over medium heat, heat butter and cream together. In a separate bowl, combine cocoa and 1/3 sugar. The silkiness of the ricotta makes this cake moist and soft, and the dark chocolate and cinnamon marry so well with it, creating a rich, luscious, scrumptious cake. Pour the mixture (it’s pretty thick) in the greased 9-inch (23 cm) pan and level the top. 1 cup part-skim ricotta cheese . Fold in the choco chips (1/3 cup). Happy Mother’s Day to you and your many followers. Me too. Boil for about 1 minute. Cover with plastic wrap and refrigerate until needed. Can’t wait to come home and have a a wonderful visit with you guys! Please note this is a stiff batter. On the whole, this ricotta chocolate cake is quite easy and fast to make and it will stay fresh, moist, and delicious for 2-3 days. What would you say if I told you that this is a gluten-free cake? Join me as I share traditional Italian recipes from my youth, to modern twists on classics using fresh and seasonal ingredients.