Ricotta and cocoa cake

I can guide you in preparing a delicious Ricotta and Cocoa Cake, a variant of the classic ricotta cake with the indulgent addition of cocoa for an even richer flavor.

Ingredients

• 250 g of ricotta
• 200 g of sugar
• 3 eggs
• 100 g of all-purpose flour
• 50 g of unsweetened cocoa powder
• 1 packet of baking powder
• A pinch of salt
• Powdered sugar (for decorating)

Preparation

1. Preheat the oven to 180°C and butter and flour (or line with parchment paper) a cake mold.
2. In a bowl, work the ricotta with the sugar until you get a smooth mixture.
3. Separate the yolks from the whites. Add the yolks to the mixture of ricotta and sugar and mix well.
4. Sift the flour with the cocoa and baking powder, then incorporate these dry ingredients into the ricotta mixture, mixing until the batter is smooth and homogenous.
5. Whip the egg whites to stiff peaks with a pinch of salt and gently fold them into the mixture, stirring from the bottom up to avoid deflating the mixture.
6. Pour the batter into the prepared cake tin and bake for about 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean.
7. Remove the cake from the oven and let it cool completely before dusting with powdered sugar.

Fun Facts

The ricotta and cocoa cake is a dessert that combines the freshness of ricotta with the fullness of the cocoa taste, creating a perfect balance. In Italy, especially in the South, ricotta is widely used in pastry, in both sweet and savory versions. Adding cocoa results in an indulgent variation that departs from the more well-known cheesecakes, incorporating more Mediterranean flavors.