Coconut, Ricotta and White Chocolate Cake

The coconut, ricotta, and white chocolate cake is a creamy and indulgent dessert that combines the freshness of ricotta with the exotic flavor of coconut and a sweet touch of white chocolate. Here’s how to prepare it.

Ingredients

• 200 g of coconut flour
• 250 g of ricotta
• 150 g of sugar
• 100 g of white chocolate
• 3 eggs
• 50 g of melted butter
• 1 packet of baking powder
• 1 pinch of salt
• Powdered sugar (for decoration)
• Butter and flour (for the cake pan)

Preparation

1. Preheat the oven to 180°C (356°F) and butter and flour a cake pan, or line it with parchment paper.
2. In a large bowl, mix the ricotta with the sugar until you have a homogeneous mixture.
3. Separate the yolks from the whites. Add the yolks to the mixture of ricotta and sugar and mix well.
4. Cut the white chocolate into flakes or small pieces and add them to the mixture.
5. Also add the melted butter and coconut flour to the mixture and mix well to incorporate all the ingredients.
6. Beat the egg whites with a pinch of salt until stiff and gently fold them into the mixture, being careful not to deflate them.
7. Add the baking powder and mix with movements from bottom to top to maintain the airy consistency.
8. Pour the mixture into the prepared pan and level the surface.
9. Bake for about 40 minutes or until the cake is golden brown on the surface and a toothpick inserted into the center comes out clean.
10. Remove the cake from the oven and let it cool completely on a wire rack before removing it from the pan.
11. Once cool, dust with powdered sugar to taste and serve.

Curiosity

White chocolate is not strictly chocolate in the strict sense of the word, as it doesn’t contain cocoa solids, but is made up of cocoa butter, sugar, and milk. Adding it to the coconut and ricotta cake recipe not only will give a sweeter and richer flavor, but also contribute to a softer and moister consistency. This cake is perfect as a dessert or for a flavor-packed snack.