Chocolate and ricotta soft cake (Print Version)
# Ingredients:
→ Cake
01 -
1 cup ricotta cheese
02 -
170 g dark chocolate (52% cocoa)
03 -
3 large eggs, room temp
04 -
1 egg yolk, room temp
05 -
165 g granulated sugar (3/4 cup + 2 1/2 tablespoons)
06 -
120 g softened butter (1/2 cup + 1/2 tablespoon)
07 -
1 cup cake flour
08 -
1 1/2 teaspoon baking powder
09 -
1 teaspoon vanilla extract
10 -
1 pinch salt
# Instructions:
01 -
Get your oven hot at 180°C. Coat your pan with butter and dust with flour - use a 20 or 23 cm round pan or an 18 cm bundt pan.
02 -
Melt the chocolate with butter and let cool a bit. Beat together with sugar, then add eggs one at a time. Mix in the ricotta, vanilla and a tiny bit of salt.
03 -
Sift flour and baking powder over your mixture. Stir until your batter looks smooth, about 2 minutes of mixing.
04 -
Pour batter into your pan and bake for 25-35 minutes. It's done when a toothpick comes out clean. Cool in the pan for 20 minutes, then flip onto a cooling rack.
# Notes:
01 -
Make your own cake flour by swapping 2 tablespoons from each cup of all-purpose flour with cornstarch.
02 -
Let all your ingredients sit out for 45-60 minutes so they warm up to room temperature.