Cocoa and Ricotta Cake

The cocoa and ricotta cake is a delicious dessert that combines the softness of ricotta with the intense flavor of cocoa. Here is the recipe to prepare it.

Ingredients

• 250 g of ricotta
• 200 g of sugar
• 150 g of all-purpose flour
• 50 g of unsweetened cocoa powder
• 3 eggs
• 100 g of soft butter
• 1 packet of baking powder
• 1 pinch of salt
• Icing sugar (for decoration)

Preparation

1. Take a bowl and whip the ricotta with sugar using an electric mixer until you have a creamy mixture.
2. Add the eggs one at a time, mixing well after each addition.
3. Incorporate the soft butter into the mixture and continue to mix.
4. In another bowl, sift together the flour, cocoa, salt, and baking powder, then add these dry ingredients to the wet mixture, mixing gently until you obtain a smooth batter.
5. Prepare a cake pan of about 24 cm in diameter, buttering and flouring it, or lining it with parchment paper.
6. Pour the batter into the pan and smooth the surface with a spatula.
7. Bake in a preheated oven at 180 °C for about 35-40 minutes. Always do the toothpick test before removing it from the oven: it should come out clean when inserted in the center of the cake.
8. Let the cake cool before unmolding.
9. Once cool, sprinkle with icing sugar before serving.

Did you know?

The cocoa and ricotta cake is a versatile dessert: depending on your preferences, you can add to the ricotta flavors such as grated lemon or orange zest, or enrich the dough with chocolate chips or chopped nuts for a crunchy touch. This cake is also excellent to serve as a base for a cake filled with creams or ganache.