cake - Chocolate Ricotta

cake - Chocolate Ricotta

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  • Prep Time


  • Total Time


  • Servings



  • 500

    g Ricotta

  • Zest of 2 limes

  • 4

    large eggs, separated

  • 300

    g castor sugar

  • 250

    g ground almonds

  • 250

    g chocolate, 70%, chopped

  • seeds from 1 vanilla pod

  • ½

    tsp ground cinnamon

  • icing sugar and crushed pistachio nuts to decorate


Pre heat oven 180C. Grease & flour a 24cm spring form cake tin. Boil a pan of water and sit a large bowl on top of it (big enough for all ingredients). Turn the heat off. Place chocolate in the bowl over the pan and allow it to melt. Add the ricotta, zest, sugar, ground almonds, cinnamon & vanilla seeds to the melted chocolate and combine. Add the egg yolks and combine. In a clean bowl whisk the egg whites till soft peak consistency. Remove the chocolate bowl from the hot pan. Add the egg whites to the mixture and gently fold through until completely combined retaining as much air as possible. Spoon batter into cake tin and smooth top. Bake for 45 minutes, then allow to cool in tin before removing. To serve, dust with pistachio and icing sugar. Goes well with unsweetened Greek yoghurt.


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